Served with lime syrup and icing sugar

Served with lime syrup and icing sugar

For about 20 units. Serves 6


  • 150g Self-rising flour – Foodbank – or ~10p
  • 1 pinch of salt
  • 100ml water
  • Zest of 1 whole lime 10p

Total spend: £0.20p


Mix everything in the bowl. Make sure to sieve the flour to avoid lumps in the dough. The dough should be stretchy and lumps free.

Cover the dough and leave to rest for 10 minutes.

Dough batter

Dough batter

Meantime, heat about 300ml of vegetable oil. If you’ve got a chip pan, use it. What we are looking for, is to have enough oil so the dough ball will rise to the surface within seconds after being dropped in. The oil should be really hot.

To test that the oil is hot. Drop in a very small piece of dough. If it stay on the bottom of the pan. Leave it to heat well and do another test.

Once the oil is hot. Cut the dough in small pieces and put them into the oil… 5-10 piece at a time depending on the size of your pan. Fry for 3-5 minutes until the balls are brown all over. PS: You won’t be able to use a knife to cut the dough… you will have to be creative with a spoon or your fingers… It is a very sticky dough.

Dough swimming in oil

Dough swimming in oil

Using a skimmer (that big cooking spoon with holes like a colander) remove the now browned dough from the oil and put on tissue/absorbing paper. Repeat until all done.

Serve just rolled in granulated sugar.

As part of my Mexican menu, I served mine with a lime Syrup (recipe here) and a tropical fruit sorbet (recipe here) or even a mango and red grapes nectar (recipe here).



4 thoughts on “Bunoelos

  1. Pingback: Mango & red grapes nectar | Made By Hortense

  2. Pingback: About the Mexican menu | Made By Hortense

  3. Pingback: Green plantain and black beans stew | Made By Hortense

  4. Pingback: Lime syrup | Made By Hortense

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