Easy Buñuelos Recipe

Introduction

Buñuelos are a delightful fried treat, crisp on the outside and tender inside, dusted with cinnamon sugar for a perfect balance of flavors. This easy buñuelos recipe guides you through making these traditional snacks at home with simple ingredients and straightforward steps.

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 3 tablespoons refined coconut oil, melted
• ⅔ cup warm water
• 1-2 cups neutral vegetable oil (canola, peanut, corn, etc.) for frying
• 6 tablespoons cane sugar
• ½ tablespoon cinnamon

Instructions

1. Step 1: Sift the flour and baking powder into a large mixing bowl. Add the salt and whisk together. Pour in the melted coconut oil and warm water, then mix until combined.
2. Step 2: Transfer the dough to a lightly floured surface and knead for 10-15 minutes until smooth and elastic. If too crumbly, add warm water 1 tablespoon at a time; if too sticky, add a little flour gradually.
3. Step 3: Divide the dough into about 8 equal pieces. Roll each piece between your palms until smooth, then flatten slightly. Cover with a towel and let rest for 30 minutes.
4. Step 4: While the dough rests, prepare a tray lined with paper towels and mix the cinnamon and sugar in a bowl. Pour 1-2 inches of vegetable oil into a large stockpot for frying and heat to 350-375°F (175-190°C).
5. Step 5: Flatten each dough piece into thin disks. Use a tortilla press lined with plastic on both sides or a rolling pin on a floured surface, then stretch the dough further on a clean tea towel until almost translucent.
6. Step 6: Fry one buñuelo at a time in the hot oil for 30-45 seconds per side until golden brown. Press gently with a spoon or spatula to control bubbling.
7. Step 7: Remove the fried buñuelos and drain on the paper towel-lined tray. While still warm, sprinkle both sides generously with the cinnamon-sugar mixture. Repeat with remaining dough, then serve immediately.

Tips & Variations

• For extra flavor, add a teaspoon of vanilla extract to the dough.
• Try drizzling honey or warmed caramel sauce over the buñuelos instead of cinnamon sugar for a different sweet touch.
• If you don’t have a tortilla press, use a heavy pan or skillet to press the dough evenly.
• Keep the oil temperature steady to ensure evenly cooked, crisp buñuelos.

Storage

Buñuelos are best enjoyed fresh and warm. If needed, store leftover buñuelos in an airtight container at room temperature for up to 1 day. Reheat briefly in a hot oven (350°F/175°C) for 5-7 minutes to restore crispness. Avoid microwaving as they may become soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another oil instead of coconut oil in the dough?

Yes, you can substitute melted butter or a neutral oil like vegetable or canola oil if you prefer, though coconut oil adds a subtle flavor and helps with texture.

Can I bake buñuelos instead of frying?

Buñuelos are traditionally fried to achieve their signature crispiness and bubbles. Baking may result in a different texture and less crispness, so frying is recommended for the best results.

Easy Buñuelos Recipe

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★★★★★

4.8 from 122 reviews

This Easy Buñuelos Recipe offers a delightful traditional Latin American treat featuring thin, crispy fried dough tortillas dusted with cinnamon sugar. Perfect for a festive snack or dessert, these buñuelos are light, crunchy, and sweet, made from a simple dough that’s kneaded, rolled thin, and quickly fried to golden perfection.

• Author: Amaya
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 8 buñuelos 1x
• Category: Dessert
• Method: Frying
• Cuisine: Latin American

Ingredients

Scale 1x2x3x

Dough

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

Frying & Topping

• 1–2 cups neutral vegetable oil (canola, peanut, corn, etc.)
• 6 tablespoons cane sugar
• ½ tablespoon cinnamon

Instructions

1. Prepare the dough: Sift the all-purpose flour and baking powder into a large mixing bowl. Add salt and whisk everything together. Next, pour in the melted coconut oil and warm water, and mix until a dough starts to form.
2. Knead the dough: Transfer the dough to a lightly floured surface and knead for 10–15 minutes until it becomes smooth, elastic, and holds together without sticking to your hands. If too crumbly, add water one tablespoon at a time; if too sticky, add a little flour as needed while kneading.
3. Divide and rest dough pieces: Cut the dough ball into approximately 8 smaller pieces. Roll each piece between your palms until smooth and slightly flatten them. Cover with a towel and let rest for 30 minutes.
4. Prepare frying area and cinnamon sugar: While dough rests, line a tray or plate with paper towels to absorb oil. Mix the cane sugar and cinnamon in a small bowl. Pour 1–2 inches of your choice of neutral vegetable oil into a large stockpot to prepare for frying.
5. Roll out the buñuelos: If available, use a tortilla press lined with two pieces of plastic wrap. Lightly flour both sides of a dough piece and press it flat. Alternatively, roll out each dough piece on a floured surface using a rolling pin, then finish stretching the dough on a clean tea towel over your knee or a large bowl’s bottom until it’s almost see-through.
6. Heat oil and fry: Heat the oil to 350–375°F (177–190°C). Test readiness by dropping a small piece of dough – it should sizzle and float to the top. Fry one buñuelo at a time for about 30–45 seconds per side until golden brown. Press gently with a spoon or spatula during frying to prevent the bubbles from expanding excessively.
7. Drain and coat: Remove cooked buñuelos and place them on the paper towel-lined tray to drain excess oil. Sprinkle both sides generously with the prepared cinnamon-sugar mixture. Repeat frying with remaining dough pieces.
8. Serve: Serve the buñuelos warm immediately for the best crisp texture and flavor. Enjoy this crispy, sweet treat as a delightful snack or dessert.

Notes

• Use refined coconut oil in the dough for a neutral flavor and better texture.
• Maintaining oil temperature around 350–375°F is key to crispy, non-greasy buñuelos.
• If dough is too sticky to handle easily, dust your hands and surface lightly with flour while rolling.
• Pressing bubbles gently during frying prevents overly large bubbles for evenly cooked buñuelos.
• Buñuelos are best enjoyed fresh since they lose crispness when stored for long.
• You can substitute cane sugar with granulated sugar if needed, and adjust cinnamon quantity to taste.

Keywords: Buñuelos, fried dough, cinnamon sugar, Latin American dessert, crispy snack, easy buñuelos recipe