Make classic, crispy fried dough fritters dusted with sweet cinnamon sugar. This recipe is simple and perfect for holiday gatherings.
Author:Claire
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:About 18 pieces 1x
Category:Dessert
Method:Frying
Cuisine:Latin American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
2 tablespoons unsalted butter, melted
Vegetable oil, for frying
1/2 cup granulated sugar
1 tablespoon ground cinnamon
Instructions
In a large bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, whisk the egg, milk, and melted butter until combined.
Pour the wet ingredients into the dry ingredients. Mix until a soft, slightly sticky dough forms. Do not overmix.
Cover the dough and let it rest at room temperature for 30 minutes.
In a deep, heavy-bottomed pot or Dutch oven, pour vegetable oil to a depth of about 2 inches. Heat the oil to 350°F (175°C). Use a thermometer to check the temperature.
On a lightly floured surface, roll out small portions of the dough very thinly, about 1/8 inch thick. Cut the dough into squares or circles, or leave them as irregular shapes.
Carefully place one or two pieces of dough into the hot oil, ensuring you do not overcrowd the pot.
Fry for 1 to 2 minutes per side, until golden brown and puffed.
Remove the buñuelos with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
While the buñuelos are still warm, combine the granulated sugar and cinnamon in a shallow dish.
Toss the warm buñuelos in the cinnamon sugar mixture until they are fully coated. Serve immediately.
Notes
For a traditional syrup coating, you can simmer 1 cup of water with 1 cup of piloncillo (or dark brown sugar) and a cinnamon stick until slightly thickened, then drizzle over the warm buñuelos instead of using dry sugar.
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