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Authentic Crispy Mexican Buñuelos with Cinnamon Sugar

Close-up of crispy, golden brown buñuelos heavily dusted with sparkling sugar served on a small white plate.
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Make light, crispy Mexican buñuelos using simple ingredients. This recipe guides you through frying the dough and coating it in a classic cinnamon sugar mixture.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1 large egg
  • 1/2 cup water, plus more if needed
  • Vegetable oil, for frying
  • 1/2 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup sugar.
  2. Cut in the softened butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  3. Add the egg and water. Mix until a shaggy dough forms. Knead briefly, about 2 minutes, until smooth. Add a small amount of water if the dough is too dry.
  4. Divide the dough into 8 equal pieces. Roll each piece into a ball, cover them with plastic wrap, and let them rest for 30 minutes.
  5. In a small bowl, mix the 1/2 cup sugar and 1 tablespoon cinnamon for the coating. Set aside.
  6. Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
  7. Take one dough ball and roll it out very thin into a circle or square, about 8 to 10 inches wide. You want it thin enough to be crisp when fried.
  8. Carefully place one sheet of dough into the hot oil. Fry for about 30 to 60 seconds per side until golden brown and puffy. Do not overcrowd the pan.
  9. Remove the buñuelo with tongs and place it on a wire rack lined with paper towels to drain excess oil.
  10. While the buñuelo is still warm, immediately dredge or sprinkle both sides generously with the cinnamon-sugar mixture.
  11. Repeat with the remaining dough pieces. Serve immediately for the best crunch.

Notes

  • For a traditional look, you can press the center of the dough slightly before frying to create a small hole.
  • If you do not have a candy thermometer, test the oil by dropping a small piece of dough in; it should sizzle immediately and float quickly.
  • You can shape the dough into long strips or ribbons instead of large flat sheets if you prefer that style.

Nutrition

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