Description
Make crispy, golden Mexican Buñuelos quickly using simple ingredients. This recipe delivers the traditional sweet fried dough coated in cinnamon sugar.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 2 tablespoons vegetable oil, plus more for frying
- 1/2 cup water, warm
- 1 large egg
- 1 teaspoon vanilla extract
- 1 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.
- In a separate small bowl, mix the warm water, 2 tablespoons of oil, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic.
- Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes.
- In a small bowl, mix the 1 cup sugar and 2 tablespoons cinnamon for the coating. Set aside.
- Heat about 2 inches of frying oil in a deep, heavy-bottomed pot or Dutch oven to 350°F (175°C).
- Divide the dough into 8 equal pieces. Roll each piece very thin (about 1/16 inch thick) into a rough circle or square shape.
- Carefully place one piece of dough into the hot oil. Fry for about 30 to 60 seconds per side, until golden brown and puffy.
- Remove the buñuelo with tongs and place it on a wire rack lined with paper towels to drain excess oil.
- While still warm, immediately dredge or sprinkle both sides of the buñuelo generously with the cinnamon sugar mixture.
- Repeat with the remaining dough pieces, maintaining the oil temperature.
Notes
- For the thinnest, crispiest buñuelos, roll the dough as thin as you can manage without tearing it.
- If you do not have a thermometer, test the oil temperature by dropping a small piece of dough; it should sizzle immediately and float quickly.
- You can shape the dough into flat discs or create a hole in the center before frying.
- Prep Time: 45 min
- Cook Time: 15 min
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 buñuelo
- Calories: 320
- Sugar: 25
- Sodium: 180
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 1
- Protein: 5
- Cholesterol: 25