Mexican Buñuelos (Crispy Cinnamon Sugar Fritters)
These homemade Mexican buñuelos are thin, golden, and wonderfully crispy, with a generous coating of cinnamon sugar. My mom and I tested several versions before choosing this recipe for our original Muy Bueno cookbook. They're a family Christmas tradition, delicious on their own or drizzled with honey.
Servings: 20 Buñuelos
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup milk
- ¼ cup butter
- 1 teaspoon vanilla
- 2 large eggs beaten
- Canola or vegetable oil for frying
Cinnamon Sugar Coating
- 1 cup sugar
- 1 teaspoon ground cinnamon
Instructions
- In a large bowl, combine the flour, baking powder, salt, and cinnamon.
- In a saucepan, heat the milk, butter, and vanilla until the mixture comes to a boil. Remove from the heat and let cool to room temperature.
- In a separate bowl, beat the eggs. Add them to the cooled milk mixture and whisk quickly to combine.
- Add the liquid mixture to the dry ingredients and mix until a dough forms.
- Transfer the dough to a lightly floured surface and knead for 2 to 3 minutes, until smooth.
- Divide the dough into 20 balls. Using a rolling pin, roll each ball into a very thin, tortilla-like round.
- Arrange the rounds on a clean, dry tablecloth. Let them rest just until the surfaces are no longer moist, turning once so both sides dry slightly. Do not let them become completely dry or brittle.
- Heat about 1 inch of oil in a skillet wide enough to hold a buñuelo flat. Carefully fry each round until golden and crispy, turning once. The oil should sizzle when the dough is added without browning it too quickly. Remove and drain upright in a paper towel-lined bowl.
- While still warm, sprinkle both sides generously with the cinnamon-sugar mixture. Serve and enjoy!
Video
Notes
- For the crispiest buñuelos: Roll the dough almost paper-thin. If it's too thick, the buñuelos may turn out doughy instead of light and crispy.
- Drying the dough: Let the rolled rounds rest only until the surface is no longer moist. The time will vary, so don't let them dry completely.
- Too many bubbles? Some bubbling is normal. If your buñuelos puff up excessively, try piercing the rolled dough a few times with a fork before letting it dry slightly. This step is optional.
- Storage: Once completely cool, stack the buñuelos on a plate and loosely cover with a paper towel or lightweight kitchen towel. Store at room temperature for up to 3 days to help maintain their crunch.
- Timing: Prep and cooking times are approximate. Rolling 20 buñuelos and allowing the dough to dry slightly can take longer depending on your pace and kitchen conditions. Go by the look and feel of the dough rather than the clock.
Nutrition
Calories: 171kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 147mg | Potassium: 58mg | Fiber: 1g | Sugar: 11g | Vitamin A: 109IU | Calcium: 27mg | Iron: 1mg