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Homemade Buuelos with Warm Chocolate Sauce photo

Buuelos with Warm Chocolate Sauce

Indulge in crispy buuelos dusted with powdered sugar and served with rich chocolate sauce—pure bliss!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Latin American
Ingredients Equipment Method Notes

Ingredients
  

For the Buuelos:
  • 1.5 cups all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon sea salt
  • 1 large egg
  • 1 cup milk may substitute unsweetened almond milk or soy milk
  • Avocado oil or ghee for frying
  • 2 tablespoons powdered sugar for dusting
For the Warm Chocolate Sauce:
  • 4 ounces semisweet chocolate
  • 3 tablespoons sugar
  • 1 tablespoon unsalted butter
  • 1 pinch salt
  • 1/3 cup half and half adjust as needed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon rosewater optional

Equipment

  • Mixing bowls
  • Whisk
  • Frying pan or deep fryer
  • Slotted spoon
  • Serving platter
  • Small saucepan

Method
 

How to Prepare:
  1. In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and sea salt. Whisk them together until well combined.
  2. In another bowl, beat the egg and then stir in the milk until fully integrated.
  3. Gradually pour the wet mixture into the dry ingredients, stirring until a soft dough forms. If the dough feels too wet, add more flour as needed.
  4. In a frying pan, pour enough avocado oil or ghee to cover the bottom by about an inch. Heat the oil to 350°F (175°C).
  5. Drop small balls of dough into the hot oil, frying for about 2-3 minutes on each side until golden brown. Remove with a slotted spoon.
  6. Dust the warm buuelos generously with powdered sugar.
  7. In a small saucepan over low heat, combine the semisweet chocolate, sugar, unsalted butter, and salt. Stir until melted and smooth.
  8. Gradually add the half and half, stirring until creamy. Remove from heat and stir in the vanilla and rosewater if using.
  9. Serve the buuelos warm with the chocolate sauce for dipping.

Notes

  • Store leftovers in an airtight container for up to 2 days.
  • You can freeze buuelos for up to a month and reheat for crispiness.
  • For a twist, try adding cinnamon or citrus zest to the dough!