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Easy Crispy Mexican Buñuelos Recipe (Cinnamon Sugar Perfection)

Close-up of two golden brown, crispy buñuelos generously coated in cinnamon sugar, resting on a white plate.
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Make light, crispy Mexican buñuelos using a simple recipe. These traditional fried dough treats are coated in cinnamon sugar, perfect for a quick dessert or holiday gathering.

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
  • 1/2 cup water, plus more if needed
  • Vegetable oil, for frying
  • 1 cup granulated sugar
  • 2 tablespoons ground cinnamon

Instructions

  1. Combine the sifted flour, baking powder, and salt in a large bowl.
  2. Cut in the melted coconut oil until the mixture resembles coarse crumbs.
  3. Gradually add the water, mixing until a firm dough forms. If the dough is too dry, add a small amount of extra water, one teaspoon at a time.
  4. Knead the dough briefly on a lightly floured surface until smooth, about 2 minutes. Wrap the dough and let it rest at room temperature for 30 minutes.
  5. While the dough rests, prepare the cinnamon sugar by mixing the granulated sugar and cinnamon in a shallow dish.
  6. Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
  7. Divide the dough into 8 equal pieces. Roll each piece out very thin, aiming for a large, irregular circle or square shape to achieve maximum crispiness.
  8. Carefully place one piece 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 fried buñuelo with tongs and immediately place it on a wire rack lined with paper towels to drain excess oil.
  10. While the buñuelo is still warm, generously coat both sides in the cinnamon sugar mixture.
  11. Repeat with the remaining dough pieces. Serve immediately for the best crispy texture.

Notes

  • For an authentic touch, you can drizzle the finished buñuelos with piloncillo syrup instead of using cinnamon sugar.
  • Keep the oil temperature consistent; if it is too low, the buñuelos will absorb too much oil and become soggy.
  • If you want very large, thin buñuelos, you can use a tortilla press to flatten the dough pieces before frying.

Nutrition

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