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Easy Crispy Mexican Buñuelos Coated in Cinnamon Sugar

Close-up of several golden brown 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 pastries are coated in cinnamon sugar, perfect for holidays or a quick sweet treat.

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 cup water (approximately)
  • Vegetable oil, for frying
  • 1 cup granulated sugar
  • 2 tablespoons 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 until crumbly.
  3. Gradually add water, mixing until a firm, smooth dough forms. You may not need all the water.
  4. Knead the dough on a lightly floured surface for about 5 minutes until it is elastic.
  5. Cover the dough and let it rest at room temperature for 30 minutes.
  6. In a small bowl, mix the granulated sugar and cinnamon for the coating. Set aside.
  7. Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
  8. Divide the dough into small balls. On a lightly floured surface, roll each ball very thin into a circle or irregular shape, about 6 to 8 inches wide.
  9. Carefully place one thin buñuelo into the hot oil, frying for about 30 to 60 seconds per side until golden brown and crisp. Do not overcrowd the pan.
  10. Remove the fried buñuelo with tongs and drain excess oil on a paper towel-lined plate.
  11. While still warm, immediately dust or roll the buñuelo in the cinnamon sugar mixture until fully coated.
  12. Repeat with the remaining dough. Serve immediately for the best crispy texture.

Notes

  • For the crispiest texture, roll the dough as thinly as possible before frying.
  • If you want a slightly different flavor, you can drizzle the warm buñuelos with piloncillo syrup instead of cinnamon sugar.
  • Keep the oil temperature consistent; if it is too cool, the buñuelos will absorb too much oil and become soggy.

Nutrition

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