Description
Mexican buñuelos bring golden, crispy delight to winter celebrations with their sweet cinnamon charm. Delicate pastry circles dance between tradition and flavor, inviting celebration in each delectable, sugary bite.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
Fat/Oil Ingredients:
- 3 tablespoons refined coconut oil, melted
- 1–2 cups neutral vegetable oil (canola, peanut, corn, etc.) for frying
Coating Ingredients:
- 6 tablespoons cane sugar
- 0.5 tablespoon cinnamon
- 0.67 cup warm water
Instructions
- Create a soft, pliable dough by sifting flour and baking powder into a large mixing bowl, then incorporating salt, melted coconut oil, and warm water until a cohesive mixture forms.
- Transfer the dough to a floured surface and knead thoroughly, adjusting moisture with small amounts of water or flour to achieve a smooth, elastic consistency that’s slightly tacky but not sticky.
- Divide the dough into 8 equal portions, rolling each piece between palms until round and smooth, then gently flatten each ball.
- Allow the dough pieces to rest, covered with a towel, for half an hour while preparing a paper towel-lined tray and mixing cinnamon with sugar.
- Prepare each buñuelo by either using a tortilla press lined with plastic wrap or rolling out the dough on a floured surface, stretching the disc until it becomes thin and almost translucent.
- Heat vegetable oil in a large stockpot to between 350-375°F, testing readiness by dropping a small dough piece that should immediately sizzle and float.
- Carefully lower each delicate dough disc into the hot oil, frying for 30-45 seconds per side and gently pressing with a spatula to prevent excessive bubbling.
- Remove each golden-brown buñuelo, allowing excess oil to drain on the prepared paper towel tray, then immediately dust both sides with the cinnamon-sugar mixture.
- Serve the crispy, sweet buñuelos warm, enjoying their light, airy texture and delightful cinnamon coating.
Notes
- Master the dough consistency by carefully kneading until smooth and elastic, adding water or flour as needed to achieve the perfect texture.
- Rest the dough for 30 minutes to relax the gluten, making it easier to stretch and shape into thin, delicate buñuelos.
- Use plastic wrap or a clean tea towel when stretching the dough to create paper-thin, translucent buñuelos that will become wonderfully crispy.
- Maintain the oil temperature between 350-375°F for golden, evenly cooked buñuelos that are crisp without absorbing excess oil.
- Press down gently while frying to prevent large air bubbles from forming and ensure a uniform, crispy texture.
- Sprinkle cinnamon-sugar immediately after frying to help the sweet coating stick and create a delightful, warm flavor profile.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Snacks, Desserts
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 210
- Sugar: 7 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg