Print

Easy Mexican Buñuelos with Cinnamon Sugar

A stack of golden brown, sugar-coated buñuelos, with one broken open to show the fluffy interior.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make crispy, traditional Mexican buñuelos quickly using simple ingredients. This recipe focuses on achieving a light, crunchy texture coated in classic cinnamon sugar.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1/2 cup warm water
  • Vegetable oil, for frying
  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. In a large bowl, whisk together the flour, baking powder, and salt.
  2. Cut in the softened butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  3. Gradually add the warm water, mixing until a soft dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth.
  4. Divide the dough into 8 equal pieces. Roll each piece into a ball.
  5. On a lightly floured surface, roll each ball very thin into a rough circle or square, about 8 to 10 inches wide. The thinner you roll them, the crispier they will be.
  6. Heat about 2 inches of vegetable oil in a deep skillet or pot to 350 degrees Fahrenheit (175 degrees Celsius).
  7. Carefully place one dough piece into the hot oil. Fry for about 30 to 60 seconds per side until golden brown and puffy. If the dough bubbles up, gently press it down with tongs to ensure even cooking.
  8. Remove the buñuelo with tongs and place it on a wire rack lined with paper towels to drain excess oil.
  9. In a small bowl, mix the granulated sugar and cinnamon for the coating.
  10. While the buñuelos are still warm, lightly dust or dredge them thoroughly in the cinnamon sugar mixture. Serve immediately.

Notes

  • For a traditional glaze instead of dry sugar, mix 1/2 cup sugar with 1/4 cup water and 1 teaspoon vanilla extract. Heat until the sugar dissolves, then drizzle over the warm buñuelos.
  • If you prefer a flatter buñuelo, you can place a small bowl on top of the dough while frying to keep it submerged and flat.
  • Keep the oil temperature consistent; if it is too low, the buñuelos will absorb too much oil and become greasy.

Nutrition

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