Description
Make light, crispy Mexican buñuelos at home using simple steps. These traditional fried dough fritters are coated in a sweet cinnamon sugar mixture.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 2 tablespoons 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)
- 2 tablespoons ground cinnamon (for coating)
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup sugar.
- Cut in the softened butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
- Beat the egg and add it to the flour mixture. Gradually add the water, mixing until a stiff dough forms. If the dough is too dry, add water one teaspoon at a time.
- Knead the dough on a lightly floured surface for about 5 minutes until smooth. Cover the dough and let it rest for 30 minutes.
- In a separate small bowl, mix the 1/2 cup sugar and 2 tablespoons cinnamon for the coating. Set aside.
- Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Divide the dough into 8 equal pieces. Roll each piece very thin, either by hand or using a pasta machine, into a rough circle or square shape, about 1/8 inch thick.
- 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.
- Remove the buñuelo with tongs and place it on a wire rack lined with paper towels to drain excess oil.
- While the buñuelo is still warm, immediately dredge or sprinkle both sides generously with the cinnamon sugar mixture.
- Repeat with the remaining dough pieces. Serve immediately for the best crispness.
Notes
- For very thin buñuelos, you can press the dough flat with a rolling pin after shaping, or place a small weight (like a clean metal cup) in the center while frying to create the classic disc shape.
- If you prefer a syrup coating instead of dry sugar, combine 1 cup water, 1 cup sugar, and a cinnamon stick in a saucepan. Simmer until syrupy, then dip the fried buñuelos into the warm syrup.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 buñuelo
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg