Description
Mexican buñuelos offer crispy, sweet delights with cinnamon-sugar coating and deep-fried magic. Crisp pastry discs create nostalgic moments shared with family and friends.
Ingredients
Scale
- 2 cups (475 ml / 16 fl oz) all-purpose flour
- 1–2 cups (240–480 ml / 8–16 fl oz) neutral vegetable oil (canola, peanut, corn, etc.)
- 6 tbsps (90 ml / 3 fl oz) cane sugar
- 3 tbsps (45 ml / 1.5 fl oz) refined coconut oil, melted
- ⅔ cup (160 ml / 5.4 fl oz) warm water
- ½ tsp baking powder
- ½ tsp salt
- ½ tbsp (7.5 ml / 0.25 fl oz) ground cinnamon
Instructions
- Preparation: Combine flour, baking powder, and salt in a large mixing bowl, ensuring even distribution through thorough whisking.
- Dough Formation: Integrate melted coconut oil and warm water into dry ingredients, kneading continuously until a smooth, elastic dough develops. Adjust moisture by adding minimal amounts of flour or water to achieve optimal consistency.
- Resting and Shaping: Divide dough into 8 equal portions, rolling each into a perfect sphere. Cover with a kitchen towel and allow 25-35 minutes of relaxation to enhance dough elasticity.
- Flattening Technique: Utilize a tortilla press or rolling pin to transform dough balls into ultra-thin, uniform circular discs, ensuring delicate translucency and consistent thickness.
- Frying Process: Heat vegetable oil to 350-375°F in a deep skillet. Carefully submerge each disc, frying 25-40 seconds per side until achieving a crisp, golden-brown texture.
- Finishing Touch: Remove buñuelos using a slotted spoon, drain on paper towels to remove excess oil. Generously coat both sides with a cinnamon-sugar mixture, serving immediately to preserve maximum crunchiness.
Notes
- Flour Precision: Sift flour and baking powder meticulously to eliminate lumps and ensure a smooth, uniform dough texture.
- Dough Elasticity: Knead for 8-12 minutes, adjusting moisture with small water or flour additions to achieve a silky, stretchy consistency.
- Oil Temperature Control: Maintain consistent 350-375°F for perfect golden-brown crispiness without burning or undercooking.
- Sugar Coating Technique: Sprinkle cinnamon-sugar mixture immediately after frying while buñuelos are hot for maximum flavor adherence and crisp texture.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 9
- Calories: 250
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg