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Easy Mexican Buñuelos Recipe: Crispy Fried Dough with Cinnamon Sugar

Close-up of freshly fried, golden brown buñuelos generously coated in cinnamon sugar.
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Make crispy, golden Mexican Buñuelos at home using this simple recipe. These authentic fried discs are coated in cinnamon sugar and are perfect for a quick, sweet holiday dessert.

Ingredients

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  • 2 cups all-purpose flour, sifted
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons refined coconut oil, melted
  • About 1/2 cup cold water
  • Vegetable oil, for frying
  • 1 cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. In a medium bowl, whisk together the sifted flour, baking powder, and salt.
  2. Cut in the melted coconut oil using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Gradually add the cold water, mixing until a firm 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. While the dough rests, prepare the cinnamon sugar: Mix the granulated sugar and ground cinnamon in a shallow dish. Set aside.
  6. Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1.5 inches. Heat the oil over medium-high heat until it reaches 350 degrees Fahrenheit (175 degrees Celsius).
  7. Divide the dough into 8 equal pieces. Working with one piece at a time (keep the others covered), roll the dough very thin into a circle or square shape, about 8 to 10 inches wide. The thinner you roll it, the crispier it will be.
  8. Carefully place one piece of dough into the hot oil. Fry for about 30 to 60 seconds per side, until golden brown and crisp. Do not overcrowd the pan.
  9. Use tongs to remove the buñuelo from the oil and let excess oil drain briefly on a wire rack lined with paper towels.
  10. Immediately transfer the hot, fried dough into the cinnamon sugar mixture and coat both sides evenly.
  11. Place the coated buñuelo on a serving plate. Repeat with the remaining dough pieces.
  12. Serve your crispy Mexican Buñuelos immediately for the best texture.

Notes

  • For the thinnest, crispiest result, you can use a tortilla press or a pasta roller to flatten the dough pieces.
  • If you do not have a thermometer, the oil is ready when a small piece of dough sizzles immediately and floats to the top.
  • For a traditional syrup topping instead of dry sugar, combine 1 cup of water, 1 cup of sugar, and a cinnamon stick in a saucepan. Simmer until slightly thickened, then drizzle over the fried buñuelos.

Nutrition

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