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Mexican Buñuelos

Buñuelos Mexicanos

$0.66 recipe | $0.08 serving
Mexican buñuelos are golden and crispy on the outside, but light and tender on the inside. Add a sprinkle of cinnamon sugar for the perfect holiday-inspired treat at any time of the year!
5 from 8 votes
Prep Time 15 mins
Cook Time 10 mins
Rest time 30 mins
Total Time 55 mins
Course Dessert
Cuisine Mexican, Vegan
Servings 8 buñuelos
Calories 226 kcal

Equipment

  • Mixing bowls
  • Tortilla press or rolling pin
  • Large pot
  • Tongs

Ingredients
 

Dough

  • 2 cups all-purpose flour ($0.15)
  • ½ tsp baking powder ($0.01)
  • ½ tsp salt ($0.01)
  • 3 tbsp refined coconut oil, melted ($0.42)
  • cup warm water ($0.01)

For frying

  • 1-2 cups neutral oil

Coating

  • 6 tbsp cane sugar ($0.02)
  • ½ tbsp cinnamon ($0.04)

Instructions
 

Dough

  • Sift the flour and baking powder into a large mixing bowl. Add the salt and whisk together. Add both the melted oil and water to the dry ingredients and stir together.
  • Next, remove the dough from your mixing bowl onto a lightly floured surface. Begin kneading the dough to form a ball that's sticky enough to stay together, but not coming off on your hands. Keep kneading for 10 minutes, or until the dough is smooth and elastic.
  • Note: if the dough appears too crumbly, continue adding a tbsp of water at a time until you are able to form a texture similar to play dough. If it's too sticky, similarly add a tbsp of flour while continuing to knead.

Rolling

  • 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 some paper towel, mix the cinnamon and sugar together, 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 one dough "disc" and place it in the center of the press. Press down to form thin tortillas (they should be almost see-through). Alternatively, you can achieve the same results with a rolling pin on a floured surface.

Frying

  • Heat the 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. Make sure to push down on the buñuelo with a spoon or spatula to keep the bubbles from growing too big!
  • Once cooked, transfer to the paper towel-lined plate or tray to absorb the excess oil. Sprinkle each side with the cinnamon-sugar mixture. Repeat until all the buñuelos are cooked, then serve immediately. Happy eating!

Video

Notes

  • Oils like vegetable, canola, peanut, or corn are all good options for frying the buñuelos.
  • A thermometer will help you keep a more consistent temperature throughout the cooking process.
  • Optional ingredients are not reflected in the price or calories of our recipes.
  • We calculate nutritional information for our recipes with Cronometer.
  • Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe. 
  • Since we reuse our frying oil, it is not calculated in the price of this recipe.
  • All prices are in USD.

Nutrition

Nutrition Facts
Buñuelos Mexicanos
Serving Size
 
1 buñuelo
Amount per Serving
Calories
226
% Daily Value*
Fat
 
9.1
g
14
%
Saturated Fat
 
4.9
g
31
%
Trans Fat
 
0
g
Cholesterol
 
0
mg
0
%
Sodium
 
172.6
mg
8
%
Potassium
 
35.9
mg
1
%
Carbohydrates
 
33.3
g
11
%
Fiber
 
1.1
g
5
%
Sugar
 
9.1
g
10
%
Protein
 
3.2
g
6
%
Vitamin A
 
1.5
IU
0
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
24.6
mg
2
%
Iron
 
1.5
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
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