Print

Easy Authentic Mexican Buñuelos Recipe with Crispy Cinnamon Sugar

A stack of freshly fried, golden brown buñuelos generously coated in sparkling cinnamon sugar on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make crispy, golden buñuelos with this easy, authentic recipe. These homemade Mexican buñuelos are a classic sweet fried treat, perfect for holidays or any time you want a simple dessert 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
  • 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. Cut in the melted coconut oil using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Gradually add the water, mixing until a firm dough forms. You may not need all the water.
  4. Knead the dough on a lightly floured surface for about 5 minutes until smooth. Cover the dough and let it rest for 20 minutes.
  5. In a small bowl, mix the 1 cup of sugar and 1 tablespoon of 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 flat circle or irregular shape, about 6 to 8 inches wide.
  8. Carefully place one or two buñuelos into the hot oil, frying for about 30 to 60 seconds per side until golden brown and crisp. Do not overcrowd the pan.
  9. Remove the fried buñuelos with tongs and immediately place them on a wire rack lined with paper towels to drain excess oil.
  10. While still warm, generously dust or dredge the buñuelos in the cinnamon sugar mixture until fully coated.
  11. Serve your crispy fried dessert immediately for the best texture.

Notes

  • For the crispiest texture, roll the dough as thin as you can without tearing it.
  • If you do not have a thermometer, the oil is ready when a small piece of dough sizzles immediately and floats to the top.
  • You can drizzle melted piloncillo syrup over the buñuelos instead of using cinnamon sugar for a different traditional flavor.

Nutrition

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