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Crispy Mexican Buñuelos with Cinnamon Sugar

A close-up of freshly fried Buñuelos dusted heavily with sparkling cinnamon sugar on a white plate.
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Make light, crunchy Mexican buñuelos, a traditional fried fritter dessert perfect for holiday celebrations, coated in simple cinnamon sugar.

Ingredients

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  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/4 cup vegetable shortening, room temperature
  • 1 large egg
  • 1/2 cup water, plus more if needed
  • Vegetable oil, for frying
  • 1/2 cup granulated sugar for coating
  • 2 tablespoons ground cinnamon for coating

Instructions

  1. In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup sugar.
  2. Cut in the shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Beat the egg and add it to the flour mixture. Gradually add the water, mixing until a soft dough forms. You may need a little more water to bring it together.
  4. Knead the dough briefly on a lightly floured surface, about 1 minute. Divide the dough into 12 equal pieces and roll each piece into a ball. Cover the balls and let them rest for 20 minutes.
  5. In a deep, heavy-bottomed pot or Dutch oven, heat about 2 inches of vegetable oil to 350°F (175°C). Monitor the temperature closely; this is key for crispiness.
  6. Working with one ball at a time, roll the dough out very thin, aiming for a large, irregular disk shape, about 10 to 12 inches across. If the dough shrinks back, let it rest for 5 minutes before rolling again.
  7. Carefully place one thin dough disk into the hot oil. Fry for about 30 to 60 seconds per side, until golden brown and puffy. You may need to gently fold the edges or spoon hot oil over the center to help it cook evenly.
  8. Remove the buñuelo with tongs and place it on a wire rack lined with paper towels to drain excess oil.
  9. While the buñuelos are still warm, mix the 1/2 cup sugar and 2 tablespoons cinnamon in a shallow dish. Quickly dredge each buñuelo in the cinnamon sugar mixture, coating both sides.
  10. Serve immediately or stack them carefully once cooled. If you are not serving right away, consider making a simple piloncillo syrup instead of dry sugar coating.

Notes

  • To keep the buñuelos crispy longer, avoid soaking them in syrup; use the dry cinnamon sugar coating.
  • If you are looking for quick weeknight meals instead of holiday baking, check out some best meal delivery services for inspiration.
  • Roll the dough as thin as you can manage without tearing it; thinness equals crunch.
  • Maintain the oil temperature between 340°F and 350°F for the best results.

Nutrition

Find it online: https://carlacooking.com/buuelos-light-crispy-mexican-recipe/