Cooking Classics: Buttermilk Bunuelos

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Cooking Classics

The Technique

Buttermilk Bunuelos 

Bunuelos are an authentic Mexican cinnamon flavored sweet treat traditionally made with simple ingredients such as water & oil that are shaped in 8 to 10-inch pastries before frying. Buttermilk Bunuelos are just a bit more rich with twangy dairy added directly to the dough & portioned a little smaller which makes them effortless to cook. Baking powder gives them lift as opposed to yeast & all purpose flour is the main ingredient necessary in order to hand craft a small batch– nothing fancy here. Learn how to make this iconic specialty in your very own kitchen.

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Southern-Entertaining-Rebecca-Gordon-Publisher-Buttermilk-Lipstick
Buttermilk Bunuelos
makes 1 3/4 dozen

 1 1/2 cups all purpose flour
1 1/4 tsp baking powder
1/4 tsp kosher salt
1/2 cup whole buttermilk
3 Tbsp melted butter
Vegetable oil
1/3 cup sugar
1/2 tsp ground cinnamon

Whisk together the flour, the baking powder & the salt in the bowl of a heavy duty stand mixer. Add the buttermilk & the butter. Blend using the dough hook on Low speed 30 seconds or until a dough forms & cleans the bowl sides. Increase the speed a few notches & blend 4 minutes. Remove the dough. Shape it in a ball & cover. Let stand 30 minutes. 

Divide the dough into four pieces. Roll one piece of dough at a time on a lightly floured surface. Cover the remaining portions of dough until needed. Cut 3 1/4-inch circles from the dough. Transfer to parchment paper-lined half sheet pans. Repeat with the remaining dough, rerolling the scraps. Heat 1 1/2-inches of oil in a 4-quart saucepan with tall sides over Medium heat to 350 degrees. Attach a candy thermometer to the sides in order to maintain the proper temperature. Carefully add two or three pieces of dough at a time. They will sink to the bottom. Use the back of a slotted spoon to submerge them in the oil to promote even browning & to minimize puffiness, then continually submerge them as they cook approximately 1 minute per side. Repeat with the remaining dough. Stir together the sugar & the cinnamon in a small bowl. Toss each pastry in the sugar mixture until coated. Serve warm. 

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Make Buttermilk Bunuelos

Traditionally served during the holidays around Christmas, Buttermilk Bunuelos can be prepared at a moments notice. These simple fritters fry up flaky & crisp scented with just the right amount of cinnamon. They are generally served for dessert, however they make a wonderful snack as well. The dough may be cut in various sizes to suit your own specific needs.

Buttermilk-Bunuelos-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

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No. 1

Whisk together the flour, the baking powder & the salt in the bowl of a heavy duty stand mixer. Add the buttermilk & the butter.

Buttermilk-Bunuelos-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

1a 

Blend using the dough hook on Low speed 30 seconds or until a dough forms & cleans the bowl sides. Increase the speed a few notches & blend 4 minutes.

Buttermilk-Bunuelos-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 2

Remove the dough. 

Buttermilk-Bunuelos-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

2a 

Shape it in a ball & cover. Let stand 30 minutes. 

Buttermilk-Bunuelos-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 3

Divide the dough into four pieces. Roll one piece of dough at a time on a lightly floured surface. Cover the remaining portions of dough until needed. Cut 3 1/4-inch circles from the dough. Transfer to parchment paper-lined half sheet pans. Repeat with the remaining dough, rerolling the scraps. 

Buttermilk-Bunuelos-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

3a 

Heat 1 1/2-inches of oil in a 4-quart saucepan with tall sides over Medium heat to 350 degrees. Attach a candy thermometer to the side in order to maintain the proper temperature. Carefully add two or three pieces of dough at a time. They will sink to the bottom. Use the back of a slotted spoon to submerge them in the oil to promote even browning & to minimize puffiness, then continually submerge them as they cook approximately 1 minute per side. Repeat with the remaining dough. 

Buttermilk-Bunuelos-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 4

Stir together the sugar & the cinnamon in a small bowl. Toss each pastry in the sugar mixture until coated. 

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No. 5 

Serve warm. 

The Tune
“I’ve been Loving You Too Long” Etta James
httpa://www.youtube.com/watch?v=RrppL63sAFM&list=PLPcNlUZjxvu-COzXon-bu7aHc2H5QpWiQ

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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