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Mexican Buñuelos
Mexican Buñuelos
, or Mexican Fritters, are crunchy bites of heaven. Topped with cinnamon and sugar, this traditional dessert is a must have during the Holidays.
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
15
minutes
mins
Total Time
1
hour
hr
25
minutes
mins
Course:
Desserts
Cuisine:
Mexican
Servings:
16
Calories:
289
kcal
Author:
Maggie Unzueta
Ingredients
2 ½
cups
all purpose flour
plus extra flour for rolling
¼
cup
sugar
1
tablespoon
salt
2
teaspoons
baking powder
½
cup
shortening
1
cup
water
add more, if needed
4
cups
of canola oil for frying
2
cups
granulated sugar
2
tablespoons
cinnamon
Instructions
In a large bowl, add 2 ½ cups of flour, sugar, salt, and baking powder.
Mix to combine.
Add the shortening.
Mix until the mixture is a crumbly consistency.
Add ¾ cup water to the flour mixture.
Slowly mix to combine.
Add more water until it forms a dough.
If the dough is too wet, add more flour.
Knead for 5-6 minutes.
Make 16 small balls of dough. About the size of golf balls. If you want bigger Buñuelos, make the balls bigger.
Roll the dough to 6-inch in diameter.
If a hole forms, pinch the dough back together.
Lay the rolled out dough and cover with a kitchen towel.
In a large frying pan, heat the oil.
Fry one rolled out dough piece, one at a time.
With a fork, poke the center of the dough several times while it’s frying.
Fry 2-3 minutes on each side.
Place on a paper towel.
Mix the 2 cups sugar and cinnamon in a bowl.
Sprinkle a generous amount of the sugar cinnamon mixture on top of the Buñuelo.
Flip and sprinkle on the back side of the Buñuelo.
Do this for each Buñuelo as they come out of the frying pan.
Enjoy!
Video
Notes
If you don't poke the dough while it's frying, it will not cook properly.
Nutrition
Calories:
289
kcal
|
Carbohydrates:
44
g
|
Protein:
2
g
|
Fat:
12
g
|
Saturated Fat:
2
g
|
Sodium:
438
mg
|
Potassium:
76
mg
|
Fiber:
1
g
|
Sugar:
28
g
|
Calcium:
35
mg
|
Iron:
1
mg