Crispy Cinnamon-Sugar Buñuelos Recipe
Buñuelos are a delightful crispy fried dough treat, lightly dusted with a fragrant cinnamon-sugar coating. This recipe offers a simple and traditional method to prepare buñuelos with a soft yet crunchy texture, perfect for a sweet snack or dessert. The dough is made from basic pantry staples, kneaded for softness, and then fried to golden perfection in neutral oil. They are best enjoyed fresh and warm.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 8 buñuelos 1x
- Category: Dessert
- Method: Frying
- Cuisine: Latin American
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoons refined coconut oil, melted
- ⅔ cup warm water
Frying and Coating
- 1–2 cups neutral vegetable oil (canola, peanut, corn, etc.) for frying
- 6 tablespoons cane sugar
- ½ tablespoon cinnamon
Instructions
- Mix Dry Ingredients: Sift the all-purpose flour and baking powder into a large mixing bowl. Add the salt and whisk together to ensure even distribution of the leavening agent and seasoning.
- Add Wet Ingredients and Form Dough: Pour the melted coconut oil and warm water into the dry mixture. Mix thoroughly to combine all ingredients into a dough.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for 10-15 minutes until the dough is smooth and elastic. Adjust the texture by adding water tablespoon by tablespoon if too crumbly, or flour if too sticky.
- Divide and Rest: Cut the dough into about 8 equal pieces. Roll each piece between your palms until smooth and flatten slightly. Cover the pieces with a towel and let them rest for 30 minutes to relax the gluten.
- Prepare for Frying: While the dough rests, mix the cinnamon and sugar in a small bowl for coating. Line a tray or plate with paper towels to absorb excess oil after frying. Add 1-2 inches of neutral vegetable oil to a large stockpot and heat to 350-375°F.
- Roll Out Buñuelos: Using a tortilla press lined with plastic sheets or a rolling pin on a floured surface, roll each dough piece into thin, almost see-through discs. You can stretch further on a tea towel or over a bowl rim to achieve thinness.
- Fry Buñuelos: Carefully add one buñuelo at a time to the hot oil. Fry for 30-45 seconds per side until golden brown, pressing gently to control bubbles forming on the surface.
- Drain and Coat: Remove fried buñuelos and place them on the paper towel-lined tray to drain excess oil. While still warm, sprinkle both sides generously with the cinnamon-sugar mixture.
- Serve: Repeat frying and coating until all buñuelos are cooked. Serve immediately for best texture and flavor.
Notes
- Ensure the oil is hot enough (350-375°F) before frying to achieve a crispy texture and prevent excessive oil absorption.
- Kneading the dough well is important for good gluten development, yielding tender but chewy buñuelos.
- Keep the dough covered and rested to make rolling easier and to avoid shrinking during frying.
- You can substitute refined coconut oil with other neutral-flavored oils if preferred.
- Consume buñuelos fresh as they tend to lose crispness over time.
- Use a slotted spoon or spider to safely remove buñuelos from hot oil and drain thoroughly.
Keywords: buñuelos, fried dough, cinnamon sugar, Latin dessert, crispy snacks, sweet fried dough
