How to Make Rosettes aka Mexican Buñuelos

Here is a recipe for making rosettes aka buñuelos. They are crunchy, sweet, light, and topped with a cinnamon-sugar mix, need I say more? Let me show you how to make them;

To make rosettes or buñuelos, you will need a special mold. There are many designs available. I use the snowflake design since I tend to make them around Christmas time and for Posada parties.

Ingredients

• 1 Rosette mold
• 6 Cups coconut oil (or any oil you use for frying).
• 2 Cups all-purpose flour
• 2 Cups warm milk
• 2 Eggs | room temperature
• 2 Tbsp vanilla
• Pinch of salt
• 1 Cup granulated sugar
• 1 Tbsp Cinnamon

Prep

First mix flour and salt. Set aside.

Warm the milk in the microwave for 50 seconds. The milk should be warm, but not hot or boiling.

Next, pour the milk, eggs, and vanilla into an electric mixer and mix until combined.

Then, add the flour mixture into the wet ingredients. Scrape the sides as you mix.

Now, pour the batter through a fine mesh strainer to remove any lumps.

Let the batter rest for 10-20 minutes.

In the meantime, mix the sugar and cinnamon together and set aside.

Fry

Add oil into a large pan and bring it to 350 F. I use an infrared thermometer because all my candy thermometers break or won’t stay in place.

Dip the rosette mold into the oil and heat for about 5 seconds. Lift the mold from the oil and let it drip any excess oil before you transfer it into the flour mixture.

Now, dip the rosette mold into the batter. Don’t dip the mold completely or the cookie won’t be able to separate from it.

Transfer the mold into the oil and begin to pulse it lightly. The rosette will start to separate and drop into the hot oil. If you don’t pulse, the batter will stick to the mold, and you won’t be able to separate it, use the tip of a knife to help you. Don’t pulse too hard or you will get splashed with the hot oil.

Cook each rosette for 1-2 minutes or until a light golden brown. Flip once to cook both sides. Remove from the oil and transfer to a wire rack to cool and drain.

Return the mold to the hot oil each time, right before dipping it into the batter.

Repeat the steps until you have used all the batter.

Finally, Dip each rosette into the sugar and cinnamon mixture and enjoy!

I hope you get a chance to make this delicious recipe. This batter is enough to make about 25 rosettes. Make them to give out as gifts, or store them in an airtight container to enjoy during the holiday season.

If you are looking for more posada party ideas, hop on over and see the tutorial for making a beautiful seven-point star piñata.

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