Description
Nothing beats the joy of biting into a warm, crispy buñuelo. Coated in cinnamon sugar and filled with nostalgic flavors, buñuelos are the perfect treat to celebrate holidays or to add a bit of sweetness to your day. Follow this simple recipe to make these golden, flaky delights at home!
Ingredients
- All-Purpose Flour: 2½ cups
- Baking Powder: ¼ tsp
- Ground Cinnamon: ¼ tsp
- Table Salt: ¼ tsp
- Unsalted Butter: 3 Tbsp (softened)
- Sugar: 2 Tbsp
- Vanilla Extract: 1 tsp
- Hot Water: ½ cup
- Canola or Vegetable Oil: For frying
- Cinnamon Sugar: 4 Tbsp sugar + 1 tsp cinnamon (for coating)
Instructions
- Prepare Dry Ingredients
- In a large mixing bowl, combine flour, baking powder, cinnamon, and salt.
- Work in Butter
- Add softened butter to the flour mixture. Use your fingers or a pastry cutter to incorporate until crumbly.
- Add Sweetness and Water
- Stir in sugar, vanilla extract, and hot water. Mix until a dough forms.
- Knead the Dough
- On a lightly floured surface, knead the dough for 5–6 minutes until smooth and elastic. Cover with a damp cloth and let rest for 15 minutes.
- Shape the Disks
- Divide the dough into 15 equal balls. Roll each ball into a thin circle about 6–7 inches in diameter.
- Toast Lightly
- Heat a dry skillet over medium heat. Cook each disk for about 10 seconds per side until lightly toasted.
- Fry the Buñuelos
- Heat oil in a deep pan to 350°F. Fry each disk, pressing the center with tongs to keep flat, until golden brown. Drain on paper towels.
- Coat in Cinnamon Sugar
- While warm, sprinkle generously with cinnamon sugar to coat evenly.
- Serve Warm
- Enjoy immediately, paired with atole, champurrado, or a cup of coffee.
Notes
- Roll the dough thin for extra crispness.
- Keep the oil at a steady temperature (350°F) for perfect frying.
- Coat the buñuelos with cinnamon sugar while warm for better adhesion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Mexican