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Easy & Authentic Mexican Buñuelos Recipe with Cinnamon Sugar Coating

A tall stack of golden brown buñuelos generously coated in cinnamon sugar, resting on a white plate.
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Make light, crispy, golden buñuelos at home. This authentic Mexican dessert recipe uses simple ingredients to create a traditional fried treat coated in cinnamon sugar, perfect for holidays or a quick sweet snack.

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 (or as needed)
  • Vegetable oil, for frying
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. In a large bowl, whisk together the sifted flour, baking powder, and salt.
  2. Add the melted coconut oil to the dry ingredients. Mix until the mixture resembles coarse crumbs.
  3. Gradually add the water, mixing until a firm dough forms. You may need slightly more or less water.
  4. Knead the dough on a lightly floured surface for about 5 minutes until smooth. Cover the dough and let it rest at room temperature for 30 minutes.
  5. In a small bowl, mix the granulated sugar and cinnamon for the coating. Set aside.
  6. Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
  7. Divide the dough into 8 equal pieces. Roll each piece very thin into a circle or desired shape, about 1/8 inch thick. If the dough springs back, let it rest for a few minutes before rolling again.
  8. Carefully place one buñuelo 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 and let excess oil drain on a wire rack lined with paper towels.
  10. While the buñuelo is still warm, immediately dredge or sprinkle both sides generously with the cinnamon sugar mixture.
  11. Repeat with the remaining dough pieces. Serve your crispy fried dessert immediately.

Notes

  • For an authentic touch, you can drizzle the warm buñuelos with piloncillo syrup instead of using cinnamon sugar.
  • Keep the oil temperature consistent around 350°F (175°C) to ensure the buñuelos cook through without burning or becoming greasy.
  • If you are making these for a gathering, you can keep the fried buñuelos warm in a low oven (200°F) on a wire rack while you finish frying the rest.

Nutrition

Find it online: https://rosatasty.com/easy-authentic-mexican-bunuelos-recipe/