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Prep & Cook Time: 30 mins
Makes: 20-25 Buñuelos



Vegetable oil* for frying
1 packet (500g) San Churro’s Buñuelos Mix
13⁄4 cups (400ml) room temperature water
1 packet (250g) San Churro’s Milk/Dark Chocolate Buds
1 packet (190g) cinnamon sugar



1.  Place the buñuelos mix and room temperature water into a bowl and whisk together well until smooth
2.  Cover with a tea towel and rest for 10 minutes
3.  Fill a deep pot with approximately 15-20cm of vegetable oil*
4.  Heat the oil to approximately 180°C**. Do not overheat the oil
5.  Lightly grease a 1⁄4 measuring cup or an ice cream scoop with butter or spray oil
6.  Half fill the scoop/cup with the batter and gently drop the batter into the hot oil
7.  Only fry a few buñuelos at a time
8.  Fry for 2 1⁄2 – 3 minutes, turning the buñuelos continuously
9.  Once the buñuelos are fried, use tongs to remove them from the oil, drain them on paper towel, then immediately transfer into a bowl of cinnamon sugar. Roll the buñuelos around to coat all sides
10.  Place the desired amount of chocolate into a microwave-safe bowl and heat for 30-second increments (stirring in between) until the chocolate is fully melted
11.  Decorate the buñuelos by either dipping them in the melted chocolate or drizzling the chocolate over the top

*Canola or Sunflower oil can also be used
**The easiest and safest method to check the readiness of your frying oil is to stick the end of a wooden spoon into the oil. If you see many bubbles form around the wood and they start to float up, your oil is ready for frying. If it is bubbling hard, the oil is too hot; turn down the heat and check the temperature again