Buñuelos with Cinnamon Sugar. Thin, crisp Mexican-style fried flour buñuelos tossed with cinnamon sugar while warm. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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Thin, crisp holiday rounds
Buñuelos have many regional forms. This working recipe chooses a thin Mexican-style flour round, fried one at a time and finished with cinnamon sugar rather than a piloncillo syrup.
This is an editorial adaptation still needing a kitchen test and a culturally informed review, not a claim to represent every family's method.
Rest the dough before rolling
An egg and a little oil help bring the flour mixture together. Warm water is added gradually because flour absorption varies; record exactly how much the first batch takes.
Cover for thirty minutes so the dough relaxes. Divide evenly and roll each piece thin enough for a crisp, bubbly result, keeping the unused portions covered.
Ingredients for 12 fried rounds
| Ingredient | Amount | Use |
|---|---|---|
| All-purpose flour | 2 cups | Plus a little more for rolling, not counted in nutrition. |
| Granulated sugar, for dough | 2 teaspoons | Separate from coating. |
| Baking powder | 1 teaspoon | Dough. |
| Fine salt | 1/2 teaspoon | Dough. |
| Large egg | 1 egg | Dough. |
| Neutral oil, for dough | 2 tablespoons | Dough. |
| Warm water | 1/2 cup | Add gradually; record any adjustment. |
| Neutral frying oil | 3 cups | Approximate pan quantity; actual absorption unmeasured. |
| Granulated sugar, for coating | 1/2 cup | Mix with cinnamon. |
| Ground cinnamon | 1 teaspoon | Coating. |
Step-by-step method
- Whisk 2 cups flour, 2 tsp sugar, 1 tsp baking powder and 1/2 tsp salt. Mix in one egg and 2 tbsp neutral oil, then gradually add up to 1/2 cup warm water and knead briefly to a supple, cohesive dough. Cover and rest about thirty minutes.
- Divide into twelve pieces. Roll each on a lightly floured surface to a thin roughly six-inch round, keeping unrolled portions covered. Mix 1/2 cup coating sugar with 1 tsp cinnamon in a shallow bowl.
- Heat about three cups neutral oil in a deep wide skillet to 350°F, with enough depth for a round to float safely without crowding; adjust oil quantity for pan size and never fill a pan near its rim. Fry one round at a time about one minute per side, turning until lightly golden and crisp. Watch the thermometer between batches and drain on paper towels.
- While still warm, coat each drained round lightly in cinnamon sugar. Serve twelve provisional rounds. Note actual water uptake, diameter, oil temperature recovery and coating adherence in a kitchen trial.
Fry at measured heat
Use a deep, wide skillet and a frying thermometer, aiming for about 350°F. Fry one round at a time with room to float, turning when lightly golden.
Too-cool oil can leave a greasy round; too-hot oil browns the surface before it crisps. The cook time includes sequential frying and an allowance for heating, but a real test may change it.
Coat while warm
Drain briefly, then toss in the measured cinnamon-sugar mixture while still warm enough for it to adhere. The base recipe has no syrup, so a photograph should not show one.
Preppy Kitchen provides a dough-and-frying reference, but its syrup version is different. Do not transfer its stated timing or yield to these rounds.
Serving and leftovers
Serve as a crisp dessert shortly after coating. Exact retained crispness, storage conditions and oil absorption have not been determined; numerical nutrition would be especially unreliable without measuring absorbed frying oil.
This is not a piped churro or an oven-baked tortilla crisp. Review local fried dessert pages for overlapping intent before assigning another URL.
Buñuelo questions
Are these churros?
No. They are thin, rolled flour rounds rather than piped dough sticks.
Is syrup required?
Not for this cinnamon-sugar-only working variation.
Why use a thermometer?
Oil temperature changes as each round is fried and strongly affects browning and crispness.
Further reading and related Chefly recipes: Preppy Kitchen's buñuelos. These are relevant references and other dishes, not evidence that this proposed formula was tested.
Recipe-card handoff — preview, not a native plugin card
Buñuelos with Cinnamon Sugar. Category: Desserts. 12 fried rounds. Prep approximately 30 minutes; cooking approximately 30 minutes; additional cooling/chilling approximately 30 minutes; total approximately 90 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 2 cups All-purpose flour; 2 teaspoons Granulated sugar, for dough; 1 teaspoon Baking powder; 1/2 teaspoon Fine salt; 1 egg Large egg; 2 tablespoons Neutral oil, for dough; 1/2 cup Warm water; 3 cups Neutral frying oil; 1/2 cup Granulated sugar, for coating; 1 teaspoon Ground cinnamon.
Instructions: Whisk 2 cups flour, 2 tsp sugar, 1 tsp baking powder and 1/2 tsp salt. Mix in one egg and 2 tbsp neutral oil, then gradually add up to 1/2 cup warm water and knead briefly to a supple, cohesive dough. Cover and rest about thirty minutes. Divide into twelve pieces. Roll each on a lightly floured surface to a thin roughly six-inch round, keeping unrolled portions covered. Mix 1/2 cup coating sugar with 1 tsp cinnamon in a shallow bowl. Heat about three cups neutral oil in a deep wide skillet to 350°F, with enough depth for a round to float safely without crowding; adjust oil quantity for pan size and never fill a pan near its rim. Fry one round at a time about one minute per side, turning until lightly golden and crisp. Watch the thermometer between batches and drain on paper towels. While still warm, coat each drained round lightly in cinnamon sugar. Serve twelve provisional rounds. Note actual water uptake, diameter, oil temperature recovery and coating adherence in a kitchen trial.
Allergens: Wheat; Egg; Check frying oil for shared-fryer cross-contact. Review packaged ingredients and cross-contact before serving.
Print
Buñuelos with Cinnamon Sugar
- Total Time: 90 minutes
- Yield: 12 servings 1x
Description
Twelve thin fried flour rounds finished with cinnamon sugar, without syrup.
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Granulated sugar, for dough
- 1 teaspoon Baking powder
- 1/2 teaspoon Fine salt
- 1 egg Large egg
- 2 tablespoons Neutral oil, for dough
- 1/2 cup Warm water
- 3 cups Neutral frying oil
- 1/2 cup Granulated sugar, for coating
- 1 teaspoon Ground cinnamon
Instructions
- Whisk 2 cups flour, 2 tsp sugar, 1 tsp baking powder and 1/2 tsp salt. Mix in one egg and 2 tbsp neutral oil, then gradually add up to 1/2 cup warm water and knead briefly to a supple, cohesive dough. Cover and rest about thirty minutes.
- Divide into twelve pieces. Roll each on a lightly floured surface to a thin roughly six-inch round, keeping unrolled portions covered. Mix 1/2 cup coating sugar with 1 tsp cinnamon in a shallow bowl.
- Heat about three cups neutral oil in a deep wide skillet to 350°F, with enough depth for a round to float safely without crowding; adjust oil quantity for pan size and never fill a pan near its rim. Fry one round at a time about one minute per side, turning until lightly golden and crisp. Watch the thermometer between batches and drain on paper towels.
- While still warm, coat each drained round lightly in cinnamon sugar. Serve twelve provisional rounds. Note actual water uptake, diameter, oil temperature recovery and coating adherence in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 30 minutes, included in the total.
Untested estimate: thirty-minute covered dough rest and up to thirty minutes to fry twelve rounds sequentially; oil heating included in cook estimate.
- Prep Time: 30 minutes
- Chilling, resting or cooling: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
Nutrition
- Serving Size: One approximately six-inch thin round