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Easy Authentic Mexican Buñuelos with Cinnamon Sugar

A tall stack of crispy, golden-brown buñuelos dusted heavily with cinnamon sugar, served on a white plate.
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Make crispy, golden Mexican Buñuelos at home with this simple recipe. These fried dough treats are light, crunchy, and coated in cinnamon sugar, perfect for a quick dessert or festive gathering.

Ingredients

Scale
  • 2 cups all-purpose flour, sifted
  • 1/2 teaspoon baking powder, sifted
  • 1/2 teaspoon salt
  • 3 tablespoons refined coconut oil, melted
  • 1/2 cup cold water (or as needed)
  • 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. This is the foundation, the ‘Spoon’ part of our dough.
  2. Cut in the melted coconut oil using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  3. Gradually add the cold water, mixing until a firm dough forms. You may not need all the water. Knead briefly, about 1 minute, until smooth. Do not overwork the dough.
  4. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. This resting period helps the gluten relax, leading to a lighter texture.
  5. While the dough rests, prepare the cinnamon sugar coating: Mix the 1 cup of sugar and 1 tablespoon of cinnamon in a shallow dish. Set aside.
  6. Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Use a thermometer to check the temperature; this is key for crispiness.
  7. Divide the dough into 8 equal pieces. On a lightly floured surface, roll each piece very thin into a rough circle or square shape, about 8 to 10 inches wide. You want them thin so they crisp up nicely.
  8. Carefully place one piece of dough into the hot oil. Fry for about 30 to 60 seconds per side, until golden brown and crisp. Work in batches to avoid overcrowding the pan.
  9. Use tongs to remove the fried buñuelo and immediately place it on a wire rack lined with paper towels to drain excess oil briefly.
  10. While still warm, generously dust or press both sides of the buñuelo into the cinnamon sugar mixture.
  11. Serve immediately for the best crispy texture, or drizzle with piloncillo syrup if you prefer that traditional touch.

Notes

  • For the crispiest results, roll your dough as thin as you can without tearing it.
  • If you prefer a syrup drizzle instead of cinnamon sugar, heat 1 cup of water with 1 cup of brown sugar and a cinnamon stick until syrupy.
  • Keep the oil temperature steady around 350°F (175°C) to prevent the buñuelos from becoming greasy or burning before they crisp.

Nutrition

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