Description
Crisp Mexican buñuelos dance with cinnamon-sugar sweetness, delivering a golden masterpiece of traditional celebration. Delicate wheat flour discs fry to perfection, offering you a delightful taste of cultural heritage in each delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 cups (475 ml) all-purpose flour
- 3 tablespoons (45 ml) refined coconut oil, melted
- ⅔ cup (160 ml) warm water
Leavening and Seasoning:
- ½ teaspoon baking powder
- ½ teaspoon salt
Frying and Coating:
- 1–2 cups (240–480 ml) neutral vegetable oil (canola, peanut, corn, etc.)
- 6 tablespoons (90 ml) cane sugar
- ½ tablespoon (7.5 ml) ground cinnamon
Instructions
- Meticulously sift all-purpose flour and baking powder into a spacious mixing vessel, then incorporate salt, whisking thoroughly to ensure uniform distribution.
- Pour melted coconut oil and warm water into the dry ingredient mixture, stirring methodically until a cohesive dough emerges.
- Transfer the nascent dough onto a lightly dusted work surface, implementing a robust kneading technique for 8-12 minutes. Manipulate moisture levels by incrementally adding water or flour to achieve a silky, elastic texture.
- Partition the dough into approximately 8 symmetrical segments, carefully rolling each into a pristine spherical shape. Gently flatten each orb and drape with a lightweight kitchen towel, allowing a 25-35 minute relaxation period.
- Prepare a tortilla press lined with parchment paper or utilize a precision rolling pin to transform each dough disc into gossamer-thin circular shapes, maintaining a delicate, even thickness.
- Elevate vegetable oil in a deep skillet to 350-375°F (175-190°C), creating an optimal frying environment. Submerge each translucent disc, cooking approximately 25-40 seconds per side until achieving a golden, crispy exterior.
- Extract buñuelos using a slotted spoon, positioning them on absorbent paper towels to eliminate excess oil. Generously coat each side with a harmonious blend of granulated sugar and ground cinnamon, serving immediately while maintaining peak crispness.
Notes
- Master the art of kneading dough to achieve the perfect smooth and elastic texture, which is crucial for light and crispy buñuelos.
- Maintain precise oil temperature between 350-375°F to ensure golden-brown, evenly cooked buñuelos without absorbing excess oil.
- Rest the dough for 30 minutes to relax gluten and make rolling easier, resulting in thinner, more delicate pastries.
- Use plastic wrap when pressing or rolling to prevent sticking and create uniformly thin discs for consistent frying.
- Gently press buñuelos during frying to minimize air bubbles and create a uniform, crisp texture.
- Coat warm buñuelos immediately in cinnamon-sugar for maximum flavor absorption and delightful sweet crunch.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 250 kcal
- Sugar: 7 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg