Description
Authentic Mexican bunuelos recipe delivering golden, crispy perfection in just 90 minutes. Paper-thin, cinnamon-sugar coated pastries that melt in your mouth — the perfect sweet treat for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour (sifted)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoons refined coconut oil, melted
- ⅔ cup warm water
- 1–2 cups neutral vegetable oil (for frying)
- 6 tablespoons cane sugar
- ½ tablespoon ground cinnamon
Instructions
- Sift flour and baking powder into a large bowl. Add salt and whisk together.
- Add melted coconut oil and warm water. Mix until a cohesive dough forms.
- Knead on a floured surface for 10–15 minutes until smooth and elastic.
- Divide into 8 equal pieces, roll into balls, flatten slightly, and cover. Rest for 30 minutes.
- Combine cane sugar and cinnamon in a shallow bowl for coating.
- Heat oil in a large pot to 350–375°F (175–190°C).
- Roll each dough piece very thin, almost translucent.
- Fry each bunuelo for 30–45 seconds per side until golden and crisp. Do not overcrowd the pot.
- Drain on paper towels and immediately sprinkle both sides with cinnamon sugar.
- Serve warm and enjoy crispy, golden perfection.
Notes
Store cooled bunuelos in an airtight container at room temperature for up to 2 days. For longer storage, freeze dough portions up to 1 month. Reheat baked bunuelos at 300°F for 3–4 minutes to restore crispness.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bunuelo
- Calories: 185
- Sugar: 9g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg