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Easy Crispy Mexican Buñuelos with Cinnamon Sugar

Close-up of a pile of freshly fried, crispy buñuelos coated heavily in cinnamon sugar.
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Make light, crispy Mexican buñuelos at home. This simple recipe shows you how to create these golden fried pastries coated in cinnamon sugar, perfect for a quick dessert or holiday treat.

Ingredients

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  • 2 cups all-purpose flour, sifted
  • 1/2 teaspoon baking powder, sifted
  • 1/2 teaspoon salt
  • 3 tablespoons refined coconut oil, melted
  • 1/2 cup water, plus more if needed
  • Vegetable oil, for frying
  • 1 cup granulated sugar
  • 2 tablespoons ground cinnamon

Instructions

  1. In a large bowl, whisk together the sifted flour, baking powder, and salt.
  2. Add the melted coconut oil and water to the dry ingredients. Mix until a shaggy dough forms.
  3. Knead the dough on a lightly floured surface for about 5 minutes until it is smooth and elastic. Add a few drops of water if the dough seems too dry.
  4. Divide the dough into 12 equal pieces. Roll each piece into a ball, cover with plastic wrap, and let rest for 20 minutes.
  5. Prepare the cinnamon sugar mixture by combining the granulated sugar and cinnamon in a shallow dish. Set aside.
  6. Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
  7. Working with one ball at a time, roll the dough very thin into a circle or oval shape, about 6 to 8 inches wide. You can press it gently with your hands to stretch it further for a thinner texture.
  8. Carefully place one dough piece into the hot oil. Fry for about 30 to 60 seconds per side until golden brown and crisp. Do not overcrowd the pan.
  9. Use tongs to remove the buñuelo from the oil and let it drain briefly on a wire rack set over paper towels.
  10. While still warm, immediately dredge or sprinkle both sides of the fried dough generously with the cinnamon sugar mixture.
  11. Repeat with the remaining dough pieces. Serve your crispy cinnamon sugar treats immediately for the best texture.

Notes

  • For an authentic touch, you can drizzle the finished buñuelos with piloncillo syrup instead of using dry cinnamon sugar.
  • If you want a thinner, more delicate buñuelo, roll the dough out between two sheets of plastic wrap to prevent sticking.
  • Maintain the oil temperature between 340°F and 350°F for consistently golden and crisp results.

Nutrition

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