Whether you are looking to make traditional Mexican buñuelos or Scandinavian rosettes, these molds help you create delectable treats. You can create fun shapes that the whole family will adore.
Let’s start with our pick for the best buñuelo mold!
When it comes to the best buñuelo mold, Norpro takes the cake. This 7-piece set of cast aluminum molds includes a long wooden handle and instructions on how to use everything. You may also enjoy the recipe ideas that are included as well.
This set comes with three rosettes and three timbales.
If you want an authentic Swedish-style, Kitchen Crafts’s iron set will be right up your alley. You will get a star, flower, and a circle! This is our premium pick, but these molds are definitely worth the extra…dough!
These premium designs are set on an extra-long handle to keep you from burning yourself in the scalding hot oil. Plus, Kitchen Craft is so convinced you will love their iron set, they offer a twelve-month manufacturer’s guarantee.
First-time buñuelo makers may enjoy Fox Run’s rosette set made from durable cast aluminum. This 4-piece set is loved by beginners, and the bite-sized rosettes are perfect for snacking.
You will get three intricate designs including a butterfly, flower, and card suits. These molds are not dishwasher safe and should be hand-washed after use.
Coladera offers an extra-thick mold in a traditional Spanish shape that many people love. You will find that the large oil spoon and the lengthy wooden handle make cooking your buñuelos a breeze.
People love the angled handle as it makes staying out of the way of popping oil that much easier.
Another traditional Spanish rosette style, Honey-Can-Do has made many dessert makers happy with this hand-cast mold. The aluminum holds its temperature well which means making a big batch of treats goes smoothly.
This is a loose mold meaning it does not come with a handle or lifting tool. Handles are sold separately.
Another Honey-Can-Do mold, this snowflake rosette is a fan-favorite shape! A lovely hand-cast mold that works with many handles, including some vintage styles.
This is also a loose mold meaning it does not come with a handle or lifting tool. Handles are sold separately.
Home Kitchen’s 4-piece rosette set offers a long-lasting handle with a secure and comfortable grip. The durable aluminum molds are also quite durable.
You will receive four shapes in this set which include a star, butterfly, orange slice, and a tree.
O’Creme’s lightweight and easy-to-use rosette is made in the Spanish style. Plus, the large and durable aluminum mold is completely non-stick when seasoned properly.
This is another loose mold meaning it does not come with a handle or lifting tool. Handles are sold separately.
Merriam Webster defines buñuelo as “a flat, semisweet cake,” but this traditional treat is so much more! Commonly found Europe, Latin America, Africa, and Asia, this fried dough fritter goes by many names including bunyol, bumuelo, and birmuelo.
Oftentimes, buñuelos are a holiday dish and can be served at Christmas, Ramadan, and Hanukkah. People have been eating them for centuries, and they can even be traced back to the bible!
The popularity for this tasty treat has certainly not been forgotten in the years since. In fact, due to their prevalence in household across the U.S., this deep-fried dessert got its own breakfast cereal back in the 1990s. General Mill released a breakfast cereal called Bunuelitos which was puffed corn balls flavored with cinnamon and sugar.
They are also a popular treat served at fairs or other types of festivals. Plus, each year December 16th is marked as National Buñuelo day on U.S. calendars.
The ingredient list for buñuelos is pretty short! Basically, all you need is flour, water, and oil for frying. But of course, you can’t forget about the toppings! Some argue the best part of the buñuelo is what you put on top.
Different cultures enjoy their fried dough treats in different ways. In Mexico, they are typically served with a syrup made from cane sugar. In Spain, buñuelos may be flavored with anise which tastes similar to licorice.
Sometimes, they are even made with savory flavors instead of sweet like in Colombia where white cheese is added on top. In Puerto Rico, they are sometimes served for breakfast stuffed with ham and cheese.
Many people keep things simple, however, and just top their buñuelos with cinnamon and sugar.
Ready to sample your own buñuelos? We certainly can’t blame you! Try this traditional Mexican recipe out, and you certainly won’t be disappointed.
Start by mixing 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 tablespoon of sugar and ½ teaspoon of salt in a large bowl. Once the dry ingredients are properly mixed form a well in the center and drop in an egg.
Mix this up until it is the consistency of coarse meal. Then you will slowly add ¾ cup of warm water, one tablespoon at a time. Remember to knead the mixture as you go until you have a smooth dough.
Once you have added all of the water, you will cover your dough and let it rest for roughly 30 minutes.
In the meantime, you can get prepared to roll out your dough circles. You will need an open paper bag, extra flour for sprinkling on your rolling pin, vegetable oil, and a large frying pan.
Now that the dough has rested, you can separate it into 12 small balls. Start heating oil in your frying pan. It should be roughly ¾ inch deep. Start rolling out your dough balls one by one.
You want to end up with thin disks — as thin as possible without breaking the dough. If you want extra crispy buñuelos, you can let the thin disks sit on a tablecloth to dry a little before frying.
Once you are satisfied with your disks, you can start dropping them in the hot oil one-by one. Fry until golden and crispy which should only take a few seconds! Allow the hot buñuelos to drain excess oil on a plate covered with paper towels.
You can top your freshly-made buñuelos with cinnamon and sugar, or you can continue with the traditional route and make your own Piloncillo syrup.
To make the Piloncillo syrup, you will need one large piloncillo stick. Start by dissolving the stick in 1 cup of water over medium-high heat.
Once dissolved, add 2 1/2 more cups of water to the saucepan. You will also need to add 1 cinnamon stick, 6 guavas cut into quarters, ⅓ teaspoon anise seed, and the peels of 1/4 of an orange.
Bring it to a boil and stir for 6 minutes. However, if you want your syrup to be a thicker consistency, you can let it simmer until it reaches your desired thickness.
Your Piloncillo syrup is now ready to be drizzled on top of your buñuelos! You can keep any extra syrup for up to a week stored in the refrigerator.
While both of these dessert options are crispy, sweet, and delicious, they are not the same thing.
Both the buñuelo and the sopapilla are made with a sweet, flour dough. However, a sopapilla is fried in a way that makes it puff up like a pillow. A buñuelo fried flat, flaky, and crispy.
Another key difference is the serving temperature. Sopapillas are generally served hot, but buñuelos are usually eaten at room temperature or cool.
Also, sopapillas do not have the long and lustrous history that buñuelos do. They are thought to have been created only about 200 years ago in Albuquerque, New Mexico.