Easy Buñuelos Recipe

Try this easy buñuelos recipe with only four ingredients! This traditional Mexican dessert, with its crispy, golden texture and sweet cinnamon-sugar coating, is perfect for holidays, parties, or any occasion. Made with simple pantry ingredients like flour and coconut oil, these buñuelos are quick to prepare, easy to fry, and irresistibly delicious. Follow our step-by-step instructions to make authentic buñuelos that are light, airy, and full of flavor. Whether you’re looking for an easy Mexican dessert or a classic holiday treat, this buñuelos recipe will be a crowd-pleaser every time!

Ingredients

For the Buñuelos

• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 3 tablespoons refined coconut oil, melted
• ⅔ cup warm water

For Frying

• 1-2 cups neutral vegetable oil (such as canola, peanut, or corn oil)

For the Coating

• 6 tablespoons cane sugar
• ½ tablespoon ground cinnamon

Instructions

Prepare the Dough

1. Sift the flour and baking powder into a large mixing bowl. Add the salt and whisk to combine.
2. Pour in the melted coconut oil and warm water. Mix everything until a dough forms.
3. Transfer the dough onto a lightly floured surface and knead for 10-15 minutes, or until the dough is smooth and elastic. It should be sticky enough to hold together but not stick to your hands. If the dough is too crumbly, add water 1 tablespoon at a time; if it’s too sticky, add a small amount of flour as you continue kneading.

Shape and Rest

4. Divide the dough into approximately 8 pieces. Roll each piece between your palms to create a smooth ball, then press down slightly to flatten.
5. Cover the pieces with a towel and let them rest for 30 minutes.
6. Meanwhile, prepare a tray or plate with paper towels, mix the cinnamon and sugar in a bowl, and fill a large pot with 1-2 inches of oil for frying.

Roll Out the Buñuelos

7. For each dough ball, you can use a tortilla press lined with plastic, or roll out with a rolling pin on a floured surface. Roll each piece until it’s thin enough to almost see through. If you have a tea towel or large bowl, you can stretch each disc over it for even thinner buñuelos.

Fry

8. Heat the oil to 350-375°F, or until a piece of dough sizzles and floats to the top. Fry each buñuelo one at a time for 30-45 seconds on each side, until golden brown. Use a spoon or spatula to press down gently while frying to keep bubbles from expanding.
9. Transfer each buñuelo to the paper towel-lined plate to drain excess oil, then sprinkle both sides with the cinnamon-sugar mixture. Repeat until all buñuelos are cooked and coated. Serve warm and enjoy!

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Why You’ll Love This Recipe

These crispy, airy buñuelos are quick to make with only a handful of ingredients! The fragrant cinnamon-sugar coating adds a sweet, spiced finish, perfect for any festive occasion or cozy treat.

Tips

• Knead Well: Kneading is key to smooth, elastic dough that won’t tear when rolled out.
• Oil Temperature: For the crispiest buñuelos, ensure your oil is between 350-375°F. Use a thermometer if possible.
• Pressing Down: Gently pressing down on the dough while frying minimizes excess bubbling for an even texture.

Variations and Substitutions

• Flavored Dough: Add vanilla or orange zest for a subtle twist.
• Healthier Alternatives: Swap the refined coconut oil for olive or avocado oil in the dough.
• Different Coatings: Instead of cinnamon-sugar, try powdered sugar or drizzle with a simple syrup.

FAQs

Can I make buñuelos in advance?
They’re best fresh, but you can store leftovers in an airtight container for up to a day. Reheat in the oven for a crisp texture.

Do I need a tortilla press?
No, you can use a rolling pin to get the dough thin enough. The press just speeds up the process.

Serving Suggestions

Serve these buñuelos with a hot cup of coffee or tea, or pair them with fresh fruit and whipped cream for a delightful dessert twist. Enjoy them on their own as a sweet snack or bring them out for celebrations and gatherings.