Holiday Cinnamon Buñuelos

Instructions:

1. In a mixing bowl, combine the flour, sugar, baking powder, and salt.
2. Add the softened butter and warm water, mixing until a soft dough forms.
3. Knead the dough for 3–4 minutes, or until smooth and elastic. Cover and let rest for 10 minutes.
4. Divide the dough into small balls about the size of a golf ball.
5. Roll each ball very thin — almost translucent — for the classic buñuelo crisp.
6. Heat oil in a pan over medium-high heat.
7. Fry each buñuelo until golden and crispy, flipping once for even browning.
8. Mix the cinnamon and sugar in a shallow bowl and coat each warm buñuelo generously.

Variations

• Add a pinch of nutmeg or cardamom to the cinnamon sugar for holiday warmth.
• Drizzle the finished buñuelos with honey, chocolate syrup, or cajeta.
• Cut the dough into festive shapes before frying.
• Dust with powdered sugar for a snowy finish.

Tips

• Letting the rolled dough rest for 1–2 minutes before frying boosts crispiness.
• Keep the oil hot enough that the buñuelos puff quickly, but not so hot that they burn.
• Stack buñuelos loosely to maintain their crunch.
• If the dough feels dry, add a tablespoon of warm water at a time until pliable.