... Print

Easy Crispy Mexican Buñuelos with Cinnamon Sugar

A close-up stack of golden brown, deep-fried buñuelos generously coated in granulated sugar.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make light, crispy, golden buñuelos at home. This authentic Mexican dessert recipe uses simple ingredients and results in a delicious, sweet fried pastry coated in cinnamon sugar.

Ingredients

Scale
  • 2 cups all-purpose flour, sifted
  • 1/2 teaspoon baking powder, sifted
  • 1/2 teaspoon salt
  • 3 tablespoons refined coconut oil, melted
  • 1/2 cup water (approximately)
  • Vegetable oil, for frying
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. In a large bowl, whisk together the sifted flour, baking powder, and salt.
  2. Cut in the melted coconut oil using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  3. Gradually add the water, mixing until a soft dough forms. You may not need all the water.
  4. Knead the dough briefly on a lightly floured surface, about 1 minute, until smooth. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
  5. In a small bowl, mix the granulated sugar and ground cinnamon for the coating. Set aside.
  6. Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
  7. Divide the dough into small balls. On a lightly floured surface, roll each ball very thin into a circle or irregular shape, about 6 to 8 inches wide. You want them thin for crispiness.
  8. Carefully place one or two buñuelos into the hot oil, being careful not to overcrowd the pan. Fry for about 30 to 60 seconds per side, until golden brown and puffed.
  9. Use tongs to remove the buñuelos from the oil and place them on a wire rack lined with paper towels to drain excess oil.
  10. While the buñuelos are still warm, immediately dredge or sprinkle them generously with the cinnamon sugar mixture.
  11. Serve immediately for the best crispy texture.

Notes

  • For the thinnest, crispiest buñuelos, roll the dough out between two sheets of parchment paper.
  • If you do not have a thermometer, test the oil by dropping a small piece of dough in; it should sizzle immediately and float to the top quickly.
  • You can drizzle the fried buñuelos with piloncillo syrup instead of using the cinnamon sugar coating for a different traditional flavor.

Nutrition

Find it online: https://purecookingjoy.com/easy-crispy-mexican-buuelos-recipe/

13 Shares
Tweet
Pin13
Share