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Easy Crispy Mexican Buñuelos with Cinnamon Sugar

A stack of crispy, golden brown buñuelos generously coated in cinnamon sugar, served on a white plate.
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Make light, crispy, golden buñuelos at home. This simple recipe delivers authentic Mexican dessert flavor, finished with a classic cinnamon sugar coating.

Ingredients

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

Instructions

  1. In a large bowl, whisk together the sifted flour, baking powder, and salt.
  2. Add the melted coconut oil to the dry ingredients. Mix with your hands until the mixture resembles coarse crumbs.
  3. Gradually add the cold water, mixing until a firm, smooth dough forms. You may not need all the water.
  4. Knead the dough briefly on a lightly floured surface for about 2 minutes. Cover the dough and let it rest at room temperature for 20 minutes.
  5. While the dough rests, prepare the cinnamon sugar coating by mixing the sugar and cinnamon in a shallow dish.
  6. Divide the dough into 8 equal pieces. Roll each piece into a ball.
  7. On a lightly floured surface, roll each ball very thin into a rough circle or square shape, about 8 to 10 inches wide. The thinner you roll them, the crispier they will be.
  8. Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
  9. Carefully place one piece of dough into the hot oil. Fry for about 30 to 60 seconds per side, until golden brown and puffy. Use tongs to flip.
  10. Remove the fried buñuelo from the oil and immediately place it on a wire rack lined with paper towels to drain excess oil.
  11. While the buñuelo is still warm, generously coat both sides in the cinnamon sugar mixture.
  12. Repeat with the remaining dough pieces. Serve these crispy fried pastries immediately for the best texture.

Notes

  • For an extra layer of flavor, you can drizzle the finished buñuelos with piloncillo syrup instead of using cinnamon sugar.
  • If you want a very thin, almost translucent buñuelo, place the rolled dough between two sheets of parchment paper and roll it out using a rolling pin.
  • Maintain the oil temperature between 340°F and 350°F for optimal crispness. If the oil is too cool, the buñuelos will absorb too much oil and become greasy.

Nutrition

Find it online: https://www.unfoldrecipes.com/easy-crispy-mexican-bunuelos-recipe/