Description
Buñuelos are a traditional Latin American fried dough treat, crisp on the outside and soft inside, coated with a sweet cinnamon-sugar mixture. This easy recipe uses only a few simple ingredients to create delightful, thin, golden snacks perfect for any occasion.
Ingredients
Dough Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoons refined coconut oil, melted
- ⅔ cup warm water
Frying and Coating
- 1-2 cups neutral vegetable oil (canola, peanut, corn, etc.) for frying
- 6 tablespoons cane sugar
- ½ tablespoon cinnamon
Instructions
- Mix Dry Ingredients: Sift the all-purpose flour and baking powder into a large mixing bowl. Add the salt and whisk together to ensure even distribution of the leavening agent and seasoning.
- Add Wet Ingredients and Form Dough: Pour the melted coconut oil and warm water into the dry mixture. Mix thoroughly to combine all ingredients into a dough.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for 10-15 minutes until the dough is smooth and elastic. Adjust the texture by adding water tablespoon by tablespoon if too crumbly, or flour if too sticky.
- Divide and Rest: Cut the dough into about 8 equal pieces. Roll each piece between your palms until smooth and flatten slightly. Cover the pieces with a towel and let them rest for 30 minutes to relax the gluten.
- Prepare for Frying: While the dough rests, mix the cinnamon and sugar in a small bowl for coating. Line a tray or plate with paper towels to absorb excess oil after frying. Add 1-2 inches of neutral vegetable oil to a large stockpot and heat to 350-375°F.
- Roll Out Buñuelos: Using a tortilla press lined with plastic sheets or a rolling pin on a floured surface, roll each dough piece into thin, almost see-through discs. You can stretch further on a tea towel or over a bowl rim to achieve thinness.
- Fry Buñuelos: Carefully add one buñuelo at a time to the hot oil. Fry for 30-45 seconds per side until golden brown, pressing gently to control bubbles forming on the surface.
- Drain and Coat: Remove fried buñuelos and place them on the paper towel-lined tray to drain excess oil. While still warm, sprinkle both sides generously with the cinnamon-sugar mixture.
- Serve: Repeat frying and coating until all buñuelos are cooked. Serve immediately for best texture and flavor.
Notes
- Use refined coconut oil in the dough for a neutral flavor and soft texture.
- Maintain oil temperature between 350-375°F for optimal frying; too low will cause greasy buñuelos, too high will burn them quickly.
- Pressing the dough gently while frying prevents excessive puffing and ensures even cooking.
- Buñuelos are best enjoyed fresh and hot but can be reheated briefly in a skillet to regain crispness.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking flour blend and adjust liquid as needed.
