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Easy Crispy Mexican Buñuelos with Cinnamon Sugar

A tall stack of crispy, fried buñuelos generously coated in cinnamon sugar, served on a white plate.
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Make authentic, crispy Mexican buñuelos at home using simple ingredients. These fried dough fritters are coated in a sweet cinnamon sugar mixture.

Ingredients

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  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1 large egg
  • 1/2 cup water, plus more if needed
  • Vegetable oil, for frying
  • 1 cup granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)

Instructions

  1. In a large bowl, whisk together the flour, baking powder, and salt.
  2. In a separate bowl, cream together the 1/4 cup sugar and softened butter until light and fluffy. Beat in the egg.
  3. Gradually add the flour mixture to the butter mixture, alternating with the water, mixing until a stiff dough forms. You may need a little more water to bring it together.
  4. Knead the dough briefly on a lightly floured surface until smooth, about 2 minutes. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
  5. In a small bowl, mix the 1 cup sugar and 2 tablespoons 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 four equal pieces. Working with one piece at a time (keep the others covered), roll the dough out very thinly on a lightly floured surface. You want the dough almost transparent.
  8. Cut the dough into squares or circles, about 4 to 6 inches wide. If desired, poke a small hole in the center of each piece to prevent puffing too much.
  9. Carefully place one or two pieces of dough into the hot oil, ensuring you do not overcrowd the pan. Fry for about 30 to 60 seconds per side, until golden brown and crispy.
  10. Use tongs to remove the buñuelos from the oil and place them on a wire rack lined with paper towels to drain excess oil.
  11. While still warm, immediately dredge or sprinkle both sides of each buñuelo generously with the cinnamon sugar mixture.
  12. Serve immediately or store in an airtight container.

Notes

  • For the thinnest buñuelos, use a tortilla press or a pasta roller to flatten the dough pieces.
  • Maintain the oil temperature between 340°F and 360°F for the best crispness.
  • If you prefer a syrup coating instead of dry sugar, boil 1 cup water, 1 cup sugar, and a cinnamon stick until syrupy, then dip the fried dough.

Nutrition

Find it online: https://delishdiarist.com/easy-crispy-mexican-buuelos-recipe/