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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.

Ingredients

Scale

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

Find it online: https://amayaharis.com/easy-bunuelos-recipe/