Fast buñuelos with hot chocolate sauce

Our take on a Latin American sweet treat that’s often found at fairs and carnivals. Usually the dough is made from scratch but we’ve used ready-made flour tortillas to great success. Photography by Jani Shepherd / Gatherum Collectif.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 10
  • Print


Fast buñuelos with hot chocolate sauce
  • 2 teaspoon cinnamon
  • 2/3 cup caster sugar
  • vegetable oil
  • regular flour tortillas
Chocolate sauce
  • 300 millilitre cream
  • 200 gram dark or milk chocolate (milk chocolate for kids), broken up
  • pinch cayenne pepper (optional)


Fast buñuelos with hot chocolate sauce
  • 1
    Make a sugar shaker by piercing 20 or so small holes in the lid of a small jar. Add cinnamon and sugar and shake to mix.
  • 2
    In a frying pan large enough for each tortilla to lay flat, heat 2.5cm oil over a medium-low heat. When oil reaches 175°C (or when a cube of bread begins to brown in 5-7 seconds), fry tortillas one at a time.
  • 3
    When the first side is golden brown (after 1-2 minutes), carefully turn over with tongs and fry on the other side. Some of them will puff up like pillows; this is fine. When golden brown, remove and drain on a paper towel for a few minutes.
  • 4
    Dust with sugar and cinnamon on both sides while still warm and serve immediately with a small jug of hot chocolate sauce on the side.
Chocolate sauce
  • 5
    Heat cream until almost boiling. Remove from heat, add chocolate and cayenne, if using, then let stand for 1-2 minutes.
  • 6
    Stir to combine and keep stirring until mixture becomes smooth and glossy. Set aside to cool slightly.