How to Make Authentic Mexican Buñuelos

Double or triple this recipe for a crowd, and try serving it with piloncillo syrup (a simple syrup made from an unrefined Mexican cane sugar called panela).

• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 2 tablespoons vegetable oil
• ¼ cup plus 2 tablespoons warm water
• ½ cup sugar
• 1 tablespoon ground cinnamon
• Additional vegetable oil for frying (about 2 cups, or enough to fill a pan about 2 inches high)

1. 1

   In a small bowl, combine the cinnamon and sugar and set aside.

2. 2

   In a large bowl, mix flour, baking powder, and salt. Add the oil and warm water, and mix until the flour mixture becomes a shaggy dough.

3. 3

   Transfer to a clean working surface and knead until smooth, about 5–8 more minutes.

4. 4

   Return dough to the bowl and cover with a clean kitchen towel. Allow to rest for a half-hour.

5. 5

   Divide dough into 6–8 pieces, depending on how big you’d like your buñuelos to be. Roll each section into a tight ball.

6. 6

   On a lightly floured surface, use a rolling pin to flatten dough balls into even discs about 6–8 inches across.

7. 7

   Heat oil in a frying pan over medium-high heat. Working 1–2 at a time, fry dough discs until golden brown and crispy, about 30 seconds per side. Remove with a slotted spatula, and transfer to a plate lined with paper towels to remove excess oil before coating in cinnamon sugar mixture or topping of choice. Stack and serve!

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