Description
Homemade Buñuelos are crispy, golden fried dough discs coated in a sweet cinnamon sugar mixture. This traditional treat is perfect for festive occasions or a delightful snack, featuring a tender yet crunchy texture achieved through frying thinly rolled dough.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 2 tablespoons shortening
- 3/4 cup warm water
For Frying
- Vegetable oil, for frying
Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and 2 tablespoons of sugar until evenly combined.
- Cut in shortening: Use a pastry blender or your fingers to cut in the shortening until the mixture resembles coarse crumbs, ensuring an even distribution of fat.
- Add water to form dough: Gradually incorporate the warm water into the dry mixture, stirring until a cohesive dough forms without being sticky.
- Knead the dough: Transfer the dough onto a lightly floured surface and knead for 5 to 7 minutes until it becomes smooth and elastic, which helps develop a tender yet chewy texture.
- Rest the dough: Cover the dough with a clean cloth or plastic wrap and let it rest for 30 minutes, allowing the gluten to relax for easier rolling.
- Prepare the cinnamon sugar: In a shallow dish, combine the remaining 1/2 cup sugar with ground cinnamon and mix well for coating later.
- Heat the oil: Pour vegetable oil into a large, heavy-bottomed skillet to a depth of about 1 inch and heat it over medium heat until it reaches 350°F (175°C), the ideal frying temperature.
- Divide dough into portions: Cut the rested dough into 12 equal pieces to ensure uniform cooking and serving sizes.
- Roll out dough pieces: On a lightly floured surface, roll each dough piece into a thin circle approximately 6 to 8 inches in diameter, which will fry up crisp and light.
- Fry the buñuelos: Carefully place one rolled dough circle at a time into the hot oil. Fry each side for 1 to 2 minutes or until golden brown, turning with tongs to ensure even cooking.
- Drain and coat: Remove the fried buñuelo from the oil and immediately dredge it in the cinnamon sugar mixture, coating it evenly for that classic sweet crunch.
- Repeat: Continue frying and coating all remaining dough pieces, making sure the oil maintains its temperature for consistent results.
- Serve warm: Serve the buñuelos warm for the best texture and flavor. Enjoy this traditional crispy and sweet treat fresh.
Notes
- Ensure the oil temperature stays steady at 350°F to prevent soggy or overly greasy buñuelos.
- Shortening can be substituted with unsalted butter for a richer flavor if desired.
- For a thinner buñuelo, roll the dough circles to about 1/8 inch thickness, but be careful to avoid tearing.
- Buñuelos are best enjoyed fresh but can be reheated briefly in the oven to regain crispness.
- This recipe can be doubled or halved depending on serving needs, maintaining the dough-to-oil ratio.
