Description
Crispy, golden-brown Mexican buñuelos tossed in cinnamon sugar—light, airy fried dough treats traditionally enjoyed during holidays and celebrations.
Ingredients
Units
Scale
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp granulated sugar
- 2 tbsp unsalted butter, softened
- 2 large eggs
- 1/2 cup (120 ml) milk
- 1 tsp vanilla extract
- Oil, for frying (vegetable or canola)
- 1/2 cup granulated sugar + 1 tsp ground cinnamon, for coating
Instructions
- In a bowl, whisk together flour, baking powder, salt, and 2 tbsp sugar.
- Add softened butter and rub into dry ingredients until mixture resembles coarse crumbs.
- In a separate bowl, beat eggs with milk and vanilla. Stir into dry mixture until a soft dough forms.
- Turn dough onto a floured surface and knead about 3–4 minutes until smooth.
- Divide into 10–12 balls, cover, and rest 15 minutes.
- Roll each ball into a thin circle (about 6–7 inches in diameter).
- Heat 1–2 inches of oil in a deep skillet to 350 °F (175 °C). Fry buñuelos one or two at a time, flipping once, until puffed and golden, about 1–2 minutes per side.
- Drain on paper towels.
- Combine ½ cup sugar and ground cinnamon in a shallow dish. While still warm, toss each buñuelo in the cinnamon sugar until evenly coated.
- Serve immediately; they’re best warm and crisp.
Notes
- For a festive twist, drizzle with piloncillo syrup (melado) or honey.
- Ensure oil temperature remains steady for even puffing—350 °F is ideal.
- Make dough ahead, chill overnight, then roll and fry the next day.
- Sugared buñuelos are best enjoyed fresh—reheat briefly before serving.
Nutrition
- Serving Size: 1 buñuelo
- Calories: 220
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg