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Authentic & Easy Cinnamon Sugar Mexican Buñuelos

A pile of freshly fried buñuelos coated heavily in cinnamon sugar, resting on a white plate.
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Make crispy, authentic Mexican buñuelos at home using simple ingredients. This recipe yields light, fried dough pastries coated in sweet cinnamon sugar.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1/2 cup water
  • Vegetable oil, for frying
  • 1 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. Gradually add the water, mixing until a soft dough forms. Knead briefly on a lightly floured surface until smooth.
  4. Divide the dough into 8 equal pieces. Roll each piece very thin into a circle or square shape (about 6-8 inches wide).
  5. Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C).
  6. Carefully fry one buñuelo at a time for about 1-2 minutes per side, until golden brown and crisp.
  7. Remove the buñuelo from the oil and place it on a wire rack lined with paper towels to drain excess oil.
  8. In a shallow dish, mix the 1 cup of sugar and 2 tablespoons of cinnamon.
  9. While the buñuelo is still warm, dredge both sides thoroughly in the cinnamon sugar mixture.
  10. Repeat with the remaining dough pieces. Serve immediately for the best crispness.

Notes

  • For extra flavor, you can substitute the water with milk.
  • If you prefer a syrup coating instead of dry sugar, heat 1 cup of water, 1 cup of sugar, and a cinnamon stick until it forms a light syrup. Drizzle over the fried dough.
  • Keep the oil temperature consistent; if it is too cool, the buñuelos will absorb too much oil and become soggy.

Nutrition

Find it online: https://afripaket.com/easy-crispy-mexican-buuelos-recipe/