Description
This Easy Buñuelos recipe uses just four main ingredients to create a delightful, crispy Mexican treat. These thin, fried dough discs are coated in cinnamon sugar, perfect for a sweet snack or dessert. The dough is simple to prepare, rested, and then rolled thin before frying to golden perfection.
Ingredients
Dough
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoons refined coconut oil, melted
- ⅔ cup warm water
Frying & Coating
- 1-2 cups neutral vegetable oil (canola, peanut, corn, etc.)
- 6 tablespoons cane sugar
- ½ tablespoon cinnamon
Instructions
- Prepare the dough: Sift together flour, baking powder, and salt into a large bowl. Add melted coconut oil and warm water, then mix to combine into a rough dough.
- Knead the dough: Transfer the dough to a lightly floured surface. Knead for 10-15 minutes until smooth and elastic, adjusting consistency with tiny amounts of water or flour as needed to get a dough that holds together but is not sticky on your hands.
- Divide and rest: Cut the dough ball into about 8 smaller pieces. Roll each piece between your palms to smooth and slightly flatten, then cover with a towel and let rest for 30 minutes.
- Prepare for frying: While the dough rests, mix cinnamon and sugar in a bowl and set aside. Pour 1-2 inches of neutral vegetable oil into a large stockpot and heat to 350-375°F for frying.
- Roll out dough pieces: Using a lightly floured tortilla press lined with plastic or a rolling pin on a floured surface, roll each piece of dough into thin circles. Stretch further over a clean tea towel or bowl until nearly see-through.
- Fry the buñuelos: Carefully add one buñuelo at a time to the hot oil. Fry for 30-45 seconds per side until golden brown, pressing gently with a spoon or spatula to keep bubbles from enlarging excessively.
- Drain and sugar coat: Remove buñuelos to a paper towel-lined plate to drain excess oil. Sprinkle both sides generously with the cinnamon-sugar mixture.
- Serve: Repeat frying and coating with remaining dough pieces. Serve the buñuelos immediately for best texture and flavor.
Notes
- Maintaining the oil temperature between 350-375°F ensures the buñuelos cook quickly and evenly without absorbing too much oil.
- If dough feels too sticky, lightly dust your hands and rolling surfaces with flour to make handling easier.
- Use refined coconut oil in the dough for a subtle coconut flavor and a smooth texture.
- Buñuelos are best served fresh but can be kept warm in a low oven briefly if needed.
- Stretching the dough thinly is key for the crispy, delicate texture traditional to buñuelos.