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Easy & Authentic Mexican Buñuelos Recipe (Crispy, Cinnamon Sugar Dusted Fritters)

A stack of freshly fried, golden brown buñuelos generously coated in white sugar, resting on a white plate.
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Make crispy, golden buñuelos with this easy, authentic Mexican recipe. These homemade fried dough pastries are coated in cinnamon sugar and require simple ingredients for a satisfying sweet 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
  • Vegetable oil, for frying
  • 1 cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. In a large bowl, whisk together the sifted flour, baking powder, and salt.
  2. Cut in the melted coconut oil using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Slowly add cold water, one tablespoon at a time, mixing until a firm dough forms. You may not need all the water.
  4. Knead the dough briefly on a lightly floured surface until smooth, about 1 minute. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
  5. In a separate small bowl, combine the granulated sugar and 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 into a rough circle or square shape, about 8 to 10 inches wide. The thinner you roll them, the crispier they become.
  8. Carefully place one piece of dough into the hot oil. Fry for about 1 to 2 minutes per side, until golden brown and crisp. The dough may bubble up; use tongs to press down gently if needed to ensure even cooking.
  9. Remove the buñuelo from the oil and place it on a wire rack lined with paper towels to drain excess oil.
  10. While the buñuelo is still warm, generously dust both sides with the cinnamon sugar mixture.
  11. Repeat with the remaining dough pieces, maintaining the oil temperature. Serve immediately for the best crispy texture.

Notes

  • For extra flavor, you can drizzle the warm buñuelos with piloncillo syrup instead of using cinnamon sugar.
  • If you want a very light texture, roll the dough out between two sheets of parchment paper to prevent sticking.
  • Use a candy or deep-fry thermometer to maintain the correct oil temperature for consistent crispiness.

Nutrition

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