Authentic Mexican Buñuelos (Crispy Fritters)

5 from 50 votes

Make traditional authentic Mexican buñuelos for the holidays! Crispy, golden-fried dough dusted with cinnamon sugar. A festive must-have!

Prep Time10

Cook Time1 15

Total Time1 25

Course: Desserts

Cuisine: Mexican

Servings:

Calories: 734kcal

In a large bowl, add 2 ½ cups of flour, ¼ cup sugar, 1 tablespoon salt, and 2 teaspoon 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. Just enough to make the dough.
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 some 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.
Serve and enjoy!

👩🏼‍🍳 Pro Tips

If you don’t poke the dough, the center will inflate and not cook.
You don’t want to drain all the excess oil. The oil will help the cinnamon and sugar mixture stick to the fried tortilla.
Sprinkle while the fried dough is still warm. If you sprinkle when it’s cold, the cinnamon and sugar will not stick to the fritter as easily.
If you burn the buñuelo while frying, you need to start all over again. Dump the oil. Wash the pan. Or, all the other buñuelos will taste like burnt oil.