Sift the flour and baking powder into a large mixing bowl. Add the salt and whisk together. Add the melted coconut oil and water to the dry ingredients and mix.
Transfer the dough to a lightly floured surface. Knead it to form a ball that's sticky enough to stay together, but not coming off on your hands. Keep kneading for 10-15 minutes, or until the dough is smooth and elastic.
If the dough appears too crumbly, add water 1 tablespoon at a time. If it's too sticky, similarly add a little flour while continuing to knead.
Cut the ball of dough into ~8 smaller pieces. Roll each piece of dough in between your palms until smooth and then flatten slightly. Once they are rolled and flattened, cover with a towel to rest for 30 minutes.
In the meantime, line a tray or plate with paper towel, mix the cinnamon and sugar in a bowl, and add 1-2 inches of oil to a large stockpot for frying the buñuelos.
If you have a tortilla press, line it with 2 pieces of plastic. Lightly flour each side of a dough disc and place it in the center of the press. Press down to form thin tortillas. Alternatively, use a rolling pin on a floured surface. Finish stretching the buñuelo on a clean tea towel over your knee or the bottom of a large bowl until it is almost see-through.
Heat oil to 350-375°F, or until a piece of dough sizzles and floats to the top. Add one buñuelo at a time and fry for 30-45 seconds per side, or until golden brown. Push down on the buñuelo with a spoon or spatula while it's frying to keep the bubbles from expanding too much.
Transfer the cooked buñuelos to the paper towel-lined plate or tray to absorb excess oil. Sprinkle each side with the cinnamon-sugar mixture. Repeat until all the buñuelos are cooked, then serve immediately. Happy eating!
Dust with flour. To ensure the dough doesn't stick to the rolling pin or tortilla press, make sure to lightly flour your working surface.
Don't wait to sprinkle. To help the cinnamon sugar stick, don't wait too long to sprinkle each fritter after frying them.
Push down the air bubbles. The buñuelos form air bubbles while they cook, so make sure to apply pressure while they fry.
Use a thermometer. To avoid burning your buñuelos, we recommend using a thermometer to keep the oil temperature consistent.
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Recipe cost calculations are based on ingredients local to us and may vary from recipe to recipe. All prices are in USD.