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12 servings, 1 buñuelo (52 g) and 2 tsp. (10 mL) sauce each
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When stretching each dough round over prepared casserole dish, be careful to not tear the dough. It helps to rotate the casserole dish while stretching the dough into the 8-inch round. Also, when frying the buñuelos, the dough is pressed into the hot oil with the slotted spoon to help keep it immersed in the hot oil for even frying. Be careful to avoid bursting any bubbles on the dough since that would cause the oil to seep inside the buñuelos making them greasy.
Prepare recipe as directed, dividing and rolling dough into 16 balls instead of 12 balls.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.