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Easy Mexican Buñuelos with Cinnamon Sugar

A stack of freshly fried, golden brown buñuelos generously coated in cinnamon sugar on a white plate.
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Make crispy, traditional Mexican buñuelos quickly using simple ingredients. This recipe focuses on achieving a light, shatteringly crisp texture coated in sweet cinnamon sugar.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1/2 cup water (approximately)
  • 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 water, mixing until a firm 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, cover, and let rest for 15 minutes.
  5. On a lightly floured surface, roll each dough ball very thin into a rough circle or square, about 8 to 10 inches wide. The thinner you roll it, the crispier it will be.
  6. In a large, deep skillet, heat about 1 inch of vegetable oil to 350°F (175°C).
  7. Carefully fry the dough one at a time for 1 to 2 minutes per side, until golden brown and puffy.
  8. Remove the buñuelos from the oil and place them on a wire rack lined with paper towels to drain excess oil.
  9. In a shallow dish, mix the granulated sugar and ground cinnamon for the coating.
  10. While the buñuelos are still warm, lightly brush them with a little water or melted butter (optional) and immediately dredge both sides in the cinnamon sugar mixture until fully coated. Serve immediately for the best crispness.

Notes

  • For a traditional presentation, you can fold the thin dough into quarters or roll it into a rosette shape before frying.
  • If you prefer a glaze instead of dry sugar, mix 1 cup powdered sugar with 2 tablespoons milk and 1/2 teaspoon vanilla extract, then drizzle over the cooled buñuelos.
  • Maintain the oil temperature between 340°F and 360°F for optimal crispness.

Nutrition

Find it online: https://savoryskies.com/easy-buuelos-recipe-cinnamon-sugar/