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Easy Mexican Buñuelos with Crispy Cinnamon Sugar Coating

A close-up of crispy, golden-brown buñuelos generously dusted with sugar, piled high in a white bowl near a window.
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Make light, crispy, golden Mexican buñuelos at home. This easy recipe uses simple ingredients to create a traditional fried dough dessert coated in cinnamon sugar, perfect for holidays or a sweet snack.

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 cold water (or as needed)
  • 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. Cut in the melted coconut oil using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Gradually add the cold water, mixing until a firm dough forms. You may not need all the water.
  4. Knead the dough briefly on a lightly floured surface, about 1 minute, until smooth. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
  5. In a small bowl, mix the granulated sugar and ground 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 8 equal pieces. Working with one piece at a time, roll the dough very thin into a rough circle or square shape, about 8 to 10 inches wide. The thinner you roll it, the crispier the buñuelo will be.
  8. Carefully place one piece of dough into the hot oil. Fry for about 30 to 60 seconds per side, until golden brown and crisp. The dough may bubble and puff up.
  9. Use tongs to remove the buñuelo from the oil 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 your homemade buñuelos immediately for the best crisp texture.

Notes

  • For the thinnest, crispiest buñuelos, roll the dough between two sheets of plastic wrap or parchment paper.
  • Maintain the oil temperature between 340°F and 360°F for proper frying. If the oil is too cool, the buñuelos will absorb too much oil and become soggy.
  • You can drizzle the finished buñuelos with piloncillo syrup instead of cinnamon sugar for a different traditional flavor.

Nutrition

Find it online: https://alchemychef.com/easy-mexican-bunuelos-recipe-crispy-cinnamon-sugar/