Description
Crispy, golden-brown Mexican buñuelos dusted with cinnamon-sugar. A delightful and easy-to-make treat perfect for any occasion!
Ingredients
Scale
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1/4 cup vegetable shortening, chilled
- 1 cup warm water
- Vegetable oil, for frying (about 4-6 cups)
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- Prepare the Dough: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Cut in the chilled vegetable shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add the warm water, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
- Form the dough into a ball, wrap it in plastic wrap, and let it rest for at least 30 minutes at room temperature.
- Prepare the Cinnamon-Sugar Topping: While the dough is resting, in a shallow dish or plate, combine the granulated sugar and ground cinnamon. Mix well and set aside.
- Shape the Buñuelos: After the dough has rested, divide it into about 20-24 equal pieces.
- Roll each piece of dough into a small ball.
- On a lightly floured surface, use a rolling pin to roll each ball into a very thin circle, about 6-8 inches in diameter.
- As you roll out the buñuelos, place them on a lightly floured surface or parchment paper to prevent them from sticking.
- Fry the Buñuelos: Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).
- Carefully place one or two buñuelos at a time into the hot oil.
- Fry for 1-2 minutes per side, or until golden brown and crispy. Use a slotted spoon or tongs to flip them over.
- Remove the fried buñuelos from the oil and place them on a wire rack lined with paper towels to drain excess oil.
- Coat and Serve: While the buñuelos are still warm, immediately dredge them in the cinnamon-sugar mixture, coating both sides evenly.
- Serve immediately and enjoy!
Notes
- Flavor Variations: You can add different spices to the dough, such as anise seed or orange zest, for a unique flavor.
- Shape Variations: While traditionally round, you can also cut the dough into different shapes, such as triangles or squares.
- Topping Variations: Instead of cinnamon-sugar, you can drizzle the buñuelos with honey, chocolate sauce, or cajeta (Mexican caramel).
- Storage: Buñuelos are best eaten fresh, but you can store them in an airtight container at room temperature for up to 2 days. They may lose some of their crispness over time.
- Reheating: To reheat buñuelos, you can bake them in a preheated oven at 350°F (175°C) for a few minutes, or until warmed through.
- Making Ahead: You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to bring it to room temperature before rolling it out.
- Oil Temperature is Key: Maintaining the correct oil temperature is crucial for achieving perfectly crispy buñuelos. Use a thermometer and adjust the heat as needed.
- Don’t Overcrowd the Pan: Frying too many buñuelos at once will lower the oil temperature and result in greasy buñuelos. Fry them in batches.
- Rolling Technique: Roll the dough as thinly as possible for the crispiest results. If the dough is sticking to your rolling pin or surface, add a little more flour.
- Resting the Dough: Don’t skip the resting period for the dough. This allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking back.
- Prep Time: 30 minutes
- Cook Time: 20 minutes