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Easy 4-Ingredient Crispy Mexican Buñuelos with Cinnamon Sugar

Close-up of crispy, golden-brown buñuelos generously coated in sparkling sugar, stacked on a white plate.
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Make light, crispy Mexican buñuelos using only four basic ingredients. You fry the dough until golden and coat it immediately in cinnamon sugar for a classic sweet treat.

Ingredients

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  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons refined coconut oil, melted
  • Vegetable oil, for frying
  • 1 cup granulated sugar
  • 2 tablespoons ground cinnamon

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, and salt. This is your dry base.
  2. Add the melted coconut oil to the dry ingredients. Mix until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface. Knead briefly, about 1 minute, until it comes together into a smooth ball. Do not overwork the dough.
  4. Divide the dough into 8 equal pieces. Cover them with a clean cloth and let them rest for 15 minutes. This resting period helps the gluten relax, making rolling easier.
  5. While the dough rests, prepare the cinnamon sugar. Mix the granulated sugar and ground 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; oil that is too cool results in greasy buñuelos.
  7. Working with one piece at a time, roll the dough very thin, aiming for a large, irregular circle or a thin rectangle. You want the dough almost translucent for maximum crispness.
  8. Carefully place one piece of dough into the hot oil. Fry for about 30 to 60 seconds per side, until it puffs slightly and turns golden brown. Work quickly and do not overcrowd the pan.
  9. Use tongs to remove the buñuelo from the oil, letting excess oil drip back into the pan for a few seconds.
  10. Immediately transfer the hot, fried dough into the cinnamon sugar mixture. Coat both sides completely.
  11. Place the coated buñuelos on a wire rack set over a baking sheet to cool slightly. Repeat with the remaining dough pieces.

Notes

  • For the crispiest texture, roll the dough as thin as you can without tearing it. Thin dough fries faster and absorbs less oil.
  • If you do not have refined coconut oil, you can substitute it with 3 tablespoons of vegetable shortening or unsalted butter, melted.
  • If you prefer a syrup topping instead of dry sugar, heat 1 cup of water, 1 cup of sugar, and a cinnamon stick until syrupy, then drizzle over the fried dough.

Nutrition

Find it online: https://kitchenslang.com/easy-4-ingredient-crispy-mexican-bunuelos/