Print

Easy Crispy Mexican Buñuelos Coated in Cinnamon Sugar

A close-up stack of golden brown, freshly fried buñuelos heavily coated in cinnamon sugar.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make authentic Mexican Buñuelos that are light, crispy, and coated in cinnamon sugar. This recipe uses simple ingredients for a quick, traditional fried dessert perfect for any celebration.

Ingredients

Scale
  • 2 cups all-purpose flour, sifted
  • 1/2 teaspoon baking powder, sifted
  • 1/2 teaspoon salt
  • 3 tablespoons refined coconut oil, melted (or vegetable oil)
  • About 1/2 cup cold water
  • Vegetable oil, for frying
  • 1 cup granulated sugar
  • 1 tablespoon 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. While the dough rests, prepare the cinnamon sugar by mixing the granulated sugar and ground cinnamon in a shallow dish.
  6. Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Use a thermometer to maintain this temperature for best results.
  7. Divide the dough into 8 equal pieces. Roll each piece out very thin, either by hand or using a tortilla press, into a rough circle or square shape, about 8 to 10 inches wide. The thinner you roll them, the crispier they 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 puffy. Do not overcrowd the pan.
  9. Use tongs to remove the buñuelo from the oil, letting excess oil drip back into the pan.
  10. Immediately place the hot, fried buñuelo into the cinnamon sugar mixture and coat both sides evenly.
  11. Place the coated buñuelos on a wire rack set over a baking sheet to cool slightly.
  12. Repeat with the remaining dough pieces. Serve immediately for the best crispy texture.

Notes

  • For an extra traditional touch, you can drizzle the finished buñuelos with piloncillo syrup instead of using dry cinnamon sugar.
  • If you do not have a thermometer, the oil is ready when a small piece of dough sizzles immediately and floats to the top.
  • Keep the oil temperature consistent; if it is too low, the buñuelos will absorb too much oil and become soggy.

Nutrition

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