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Easy Authentic Mexican Buñuelos with Cinnamon Sugar

A close-up of a freshly made Mexican buñuelos dusted heavily with cinnamon sugar, showing the fluffy interior.
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Make crispy, authentic Mexican buñuelos quickly using only a few ingredients. This recipe yields a perfect sweet fried dough treat coated in cinnamon sugar.

Ingredients

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  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1/2 cup water (plus more if needed)
  • Vegetable oil, for frying
  • 1/2 cup granulated sugar, for coating
  • 2 tablespoons ground cinnamon, for coating

Instructions

  1. In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup sugar.
  2. Cut in the softened butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Beat the egg and add it to the flour mixture. Gradually add the water, mixing until a firm dough forms. If the dough is too dry, add water one teaspoon at a time.
  4. Knead the dough briefly on a lightly floured surface until smooth, about 2 minutes. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
  5. In a small bowl, mix the 1/2 cup sugar and 2 tablespoons cinnamon for the coating. Set aside.
  6. Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
  7. Divide the dough into 8 equal pieces. Roll each piece very thin (almost translucent) into a circle or a rough square shape.
  8. Carefully place one or two pieces of dough into the hot oil, frying for about 30 to 60 seconds per side until golden brown and crispy.
  9. Remove the buñuelos with tongs and drain excess oil on a wire rack or paper towels.
  10. While still warm, immediately dredge or sprinkle both sides of each buñuelo generously with the cinnamon sugar mixture.
  11. Serve immediately for the best crispness.

Notes

  • For a traditional presentation, you can lightly drizzle the buñuelos with piloncillo syrup instead of cinnamon sugar.
  • Keep the oil temperature consistent; if it is too low, the buñuelos will absorb too much oil and become soggy.
  • If you prefer a flatter buñuelo, press down gently on the center with a spoon while frying.

Nutrition

Find it online: https://recipesfleet.com/easy-authentic-mexican-buuelos-recipe/