Easy Buñuelos
Golden, crisp Buñuelos dusted with a delightful cinnamon sugar coating. This traditional Mexican dessert is perfect for a sweet crunch with coffee or tea.
Servings: 12
Calories: 500kcal
Cost: $5.50
Equipment
- Kitchen towel
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoons baking soda
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- ¾ cup warm water
- ¼ cup canola oil vegetable oil, or sunflower oil
- 2 cups canola oil vegetable oil, or sunflower oil for frying
Instructions
- In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
- In a small bowl, mix warm water with vanilla extract, canola oil (or your choice of oil). Gradually stir this liquid into the dry ingredients until combined.
- Knead the dough on a lightly floured surface for 7 minutes until smooth and elastic, or use a stand mixer on medium speed with a dough hook for 4 minutes.
- Divide the dough into small balls, about 2-3 tablespoons each, roughly the size of golf balls. Place them on a lightly floured tray, cover with a clean kitchen towel, and let them rest for 10 minutes to relax the gluten.
- Roll out each dough ball on a lightly floured surface into a thin circle, about 5 inches (13cm) round.
- Heat oil in a deep, heavy-bottomed pot to 350°F (175°C). If you don’t have a frying thermometer, test the oil's readiness by dropping in a small piece of dough; it should sizzle and float.
- Fry each rolled-out dough circle in the hot oil until golden brown and crispy, about 1 minute per side.
- Remove the buñuelo from the oil and drain on a wire rack suspended over a baking pan.
- For the cinnamon sugar topping, mix sugar and cinnamon in a shallow bowl. Roll the warm buñuelos in this mixture.
- Serve your Mexican buñuelos warm, coated in sweet cinnamon sugar.
Notes
🌡️ Hot Oil Matters:
Heat your oil to around 355°F (180°C) for crisp Buñuelos without greasiness. A thermometer will ensure the oil is at the right temperature.
👥 Fry in Batches:
Avoid overcrowding by frying one or two buñuelos at a time. This ensures even cooking and prevents overlapping dough.
🎈 Air Pocket Control:
When frying, press buñuelos gently with metal tongs or a slotted spoon for the first 10-15 seconds. This evenly cooks both sides and minimizes air pockets.
🍯 Warm & Sugary:
Coat buñuelos with cinnamon sugar while still warm for better adherence and an even, sweet coating.
🍳 Choose Your Pot Wisely:
For frying, opt for a Dutch oven or a deep, heavy-bottomed pot to prevent oil splatters. A high-sided pot will keep your stove clean.
🌀 Air Fryer Alternative:
For an air fryer method, lightly brush the Buñuelos dough with oil and place them in the air fryer basket. Cook at 350°F (175°C) for about 4-5 minutes on each side or until golden brown. This method offers a healthier alternative with less oil while achieving the desired crispiness. Remember to not overlap the Buñuelos in the air fryer for even cooking.
Nutrition
Calories: 500kcal | Carbohydrates: 29g | Protein: 3g | Fat: 42g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 27g | Trans Fat: 0.2g | Sodium: 173mg | Potassium: 30mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 37mg | Iron: 1mg