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Mexican Buñuelos Recipe Easy 5-Step Cinnamon Sugar Coating Delight

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Mexican buñuelos are crispy fried dough discs coated generously with cinnamon sugar, perfect for festive occasions or anytime you crave a sweet, crunchy treat. This easy recipe uses simple ingredients and a foolproof method to bring a beloved Mexican classic to your home kitchen.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 large egg, room temperature
  • ¾ cup (180ml) whole milk (can substitute almond or oat milk for dairy-free)
  • Vegetable oil for frying (canola or sunflower oil preferred)
  • Cinnamon sugar coating:
  • 1 cup (200g) granulated sugar
  • 2 teaspoons ground cinnamon
  • Optional:
  • 1 teaspoon vanilla extract
  • 1 teaspoon lime zest

Instructions

  1. Mix the dry ingredients: sift together 2 cups (250g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and 2 tablespoons granulated sugar in a large mixing bowl.
  2. Add wet ingredients: crack in 1 large egg and pour ¾ cup (180ml) whole milk. Add 1 teaspoon vanilla extract if using. Stir gently until dough starts to come together; it should be soft but not sticky.
  3. Knead the dough: turn dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Add a little flour if too sticky, but avoid overdoing it.
  4. Rest the dough: wrap dough in plastic wrap or cover with a towel and let rest for 20-30 minutes at room temperature to relax gluten.
  5. Roll and cut: divide dough into 8 equal portions. Roll each piece thinly to about ⅛ inch (3 mm) thickness on a floured surface. Cut circles about 6 inches (15 cm) in diameter using a plate or round cutter.
  6. Heat the oil: pour vegetable oil into a deep frying pan or pot to about 2 inches (5 cm) depth. Heat to 350°F (175°C). Use a thermometer or test with a small dough scrap.
  7. Fry the buñuelos: carefully place one or two dough circles into hot oil. Fry 1-2 minutes per side until golden and puffed. Flip gently. Avoid overcrowding.
  8. Drain and coat: remove buñuelos with slotted spoon and drain on paper towels briefly. While warm, toss in cinnamon sugar mixture (1 cup sugar + 2 teaspoons cinnamon).
  9. Serve warm: enjoy fresh and warm for best crispness and flavor.

Notes

Keep the dough thin for crispiness. Maintain oil temperature at 350°F (175°C) to avoid greasy or burnt buñuelos. Toss buñuelos in cinnamon sugar while warm for best coating adhesion. Avoid overcrowding the pan when frying. Dough can rest longer if too tough to roll. For gluten-free, substitute flour with a 1:1 gluten-free blend but expect a different texture. Baking option available by brushing dough with melted butter and baking at 400°F (200°C) for 10 minutes.

Nutrition

Keywords: Mexican buñuelos, cinnamon sugar buñuelos, fried dough dessert, easy Mexican dessert, traditional buñuelos recipe

Find it online: https://magnetmeal.com/mexican-bu-n-uelos-recipe-easy-5-step-cinnamon-sugar-coating-delight/