Rosie’s Mexican Buñuelos

Cooks in: 30 minutes Feeds: 8 Adults and Children
Effort: Easy Price: Cheap

Following some time of inactivity due to lots of travel over Christmas and the beginning of the new year (poor me! unfortunately it seems most of my annual leave has already been used up) I have been rather naughty and not shared the recipes I picked up along the way! So here goes:

From my time in Mexico for the wedding of my two very good friends Chris and Amnesty who got married on a divine beach on the west coast of Mexico in a beautiful villa sleeping 20 we spent some days sharing with the family and friends and cooking for many people. Along the way I shamelessly documented some interesting and tasty recipes made by others including these dainty tasty golden biscuits traditional in Mexico and I am told scandinavia. These are easy to make, stunningly beautiful and definitely worth the calories! Enjoy!

Rosie, thank you for the recipe and the others which you shared.


  • 1 and 1/3 cup of Flour
  • ½ tsp salt
  • 3 tbsp sugar
  • 1 cup beer
  • 1 egg
  • vegetable oil to fry


zest and juice of 1 orange (or half for a large orange).
You do not need to adjust the liquid quantities when doing this.

  • icing sugar to dust OR
  • cinnamon powder and sugar to dust
Bunuelos and Rosette
Bunuelos and Rosette

Note: You can source the irons online from a wide variety of suppliers and from many second hand shops or ironmongers. For online suppliers search “Rosette Irons”. 


Beat the egg and then mix in all wet ingredients and the orange zest if using. Then add and beat lightly into the measured out and combined dry ingredients. Mix until the batter is smooth and lump free. Try not to overbeat the batter.

Heat the oil so that a small drop of batter dropped in it colours and cooks throughout.

Once this has happen, dip the rosette iron into the oil until hot. Dip in the batter pot so that is reaches approximately half way up the side.
Do not coat the iron completely or you will not be able to release the buñuelo once cooked.
Then dip into the oil until golden and release onto a plate. If coating in cinnamon sugar, release straight into the bowl with the mixture in and coat immediately.

If using icing sugar and orange, release the buñuelo onto absorbent kitchen towel, then lightly dust the whole batch with icing sugar.

Repeat until the batter is fully used up. You may use the excess batter to fry as “scraps”, popular with the kids it seems.

For maximum crunch eats shortly after making.

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