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Instructions:
- In a bowl, whisk together the flour, baking powder, sugar, and salt.
- Add the egg, melted butter, and warm water, mixing until a soft dough forms.
- Knead the dough for 3–4 minutes until smooth, then cover and rest for 10 minutes.
- Divide the dough into golf-ball–sized portions.
- Roll each ball very thin—nearly translucent—to achieve maximum crispiness.
- Heat oil in a skillet or pot to 350°F (175°C).
- Fry each buñuelo until puffy and golden, flipping once to ensure even cooking.
- Transfer to paper towels to drain, then sprinkle generously with cinnamon sugar while still warm.
- Drizzle with honey or piloncillo syrup for added sweetness and authentic market-style flavor.
Variations
- Add a splash of vanilla or orange zest to the dough for extra aroma.
- Dust with powdered sugar for a lighter sweetness.
- Serve with chocolate sauce for a modern twist.
- Shape the dough into stars or festive forms instead of rounds.
Tips
- Roll the dough ultra-thin for that signature crackly texture.
- Keep oil between 340–360°F for even puffing and crisping.
- Fry one buñuelo at a time to maintain oil temperature and perfect browning.
- Eat fresh—buñuelos are best enjoyed warm and crispy.
