Traditional Buñuelos

Instructions:

1. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. Add the melted butter and egg; mix to combine.
3. Gradually pour in the warm water until a soft, smooth dough forms.
4. Divide the dough into 12–14 balls, cover with a towel, and let rest for 20 minutes.
5. Roll each ball very thin—similar to a tortilla—to ensure extra-crispy buñuelos.
6. Heat oil in a deep pan to 350°F (175°C).
7. Fry each buñuelo until golden and crisp, flipping once for even cooking.
8. Transfer to paper towels to drain excess oil.
9. Immediately dust with cinnamon sugar or powdered sugar while hot.
10. Serve warm—delicious on their own or drizzled with honey or piloncillo syrup.

Variations

• Brush with a thin glaze made from powdered sugar and lemon juice for a bright twist.
• Add anise seed or a splash of vanilla to the dough for aromatic depth.
• Dust with cocoa-cinnamon sugar for a chocolate-scented finish.
• Serve with cajeta or dulce de leche for added richness.
• Shape dough into stars or festive cutouts for holiday celebrations.

Tips

• Rolling the dough thin is key to that signature crispness.
• Keep the oil at a steady 350°F to prevent burning or sogginess.
• Dust the buñuelos immediately so the sugar adheres well.
• Let them cool slightly before stacking to preserve their crunch.
• Make a quick piloncillo syrup by simmering piloncillo, a cinnamon stick, and water for a traditional drizzle.