• Cooking Time:
  • Servings: 32
  • Preparation Time:


A childhood favorite! Just the sound of them sizzling in the oil is enough to make my mouth water. I can almost taste them now, writting this recipe down...

You can also sprinkle powdered sugar on top instead of the honey butter, but the honey butter is sooo good!


  • 2 cups sifted all purpose flour
  • 2 tablespoons sugar
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon anise seeds, crushed
  • 1 teaspoon grated lemon rind
  • 1 egg, slightly beaten
  • 3 tablespoons butter, melted
  • 3 to 4 tablespoons milk
  • Vegetable oil for deep frying
  • 2/3 cups honey
  • ¼ cup butter, softened


  • Combine flour, sugar, baking powder, salt, anise seed, and lemon rind in a large bowl.
  • Stir in egg, melted butter, and just enough milk to make the dough hold together.
  • Turn out on lightly floured surface and knead 3 to 5 minutes or just until dough becomes smooth.
  • Let rest for 10 minutes.
  • Divide dough into 32 equal-sized pieces.
  • Roll each on a lightly floured surface with a lightly floured rolling pin into 5-inch circles (edges will be irregular).
  • Keep between pieces of wax paper until all have been rolled out.
  • Heat approximately 1 inch of oil in a heavy skillet to 375 degrees on a deep-fat frying thermometer.
  • Fry rounds a few at a time, about 30 seconds on each side. (Bunuelos will puff when frying.)
  • Drain on paper towels.
  • Heat honey and softened butter in a medium saucepan until mixture bubbles for one minute.
  • Cool slightly.
  • With a spoon, drizzle honey butter mixture over each Bunuelo; let set.
  • After Bunuelos are deep fried, they can be stored between clean paper towels in a metal tin, or frozen in single layers on a jelly roll pan. To serve thawed Bunuelos place on a cookie sheet or jelly roll pan in a 325 degree oven for 1 minute, then glaze with the honey butter.

Categories: Cake  Mexican  Misc. Dessert 
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