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Instructions:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the melted butter and warm milk, mixing until a soft dough forms.
- Transfer the dough to a lightly floured surface and knead gently for 2 to 3 minutes, until smooth.
- Divide the dough into small balls, cover with a towel, and let rest for 15 minutes.
- Roll each dough ball into a very thin circle, almost paper-thin.
- Heat the oil in a deep skillet to 350°F (175°C).
- Fry the buñuelos one at a time for 30 to 45 seconds per side, until golden and crisp.
- Remove from the oil and drain on paper towels.
- While still warm, sprinkle generously with cinnamon sugar.
- Serve immediately for the best crunch.
Variations
- Drizzle with warm honey or piloncillo syrup for a traditional finish.
- Add a pinch of nutmeg or cloves to the cinnamon sugar for extra warmth.
- Substitute milk with warm water for a lighter dough.
- Finish with powdered sugar instead of cinnamon sugar for a softer sweetness.
Tips
- Roll the dough as thin as possible to achieve maximum crispiness.
- Keep the oil temperature steady to prevent soggy buñuelos.
- Fry one at a time to avoid crowding and uneven cooking.
- Buñuelos are best enjoyed fresh, while warm and crunchy.
