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These Simple Buñuelos take me back to festive mornings with their crispy, sugary goodness dusted in cinnamon. They're basically crunchy golden puffs that taste amazing with a cup of hot chocolate or coffee. Making these classic Mexican snacks brings me so much joy, especially during celebrations.
What's So Good About Them
You can whip up these Simple Buñuelos with stuff you've probably got in your kitchen right now. They won't break the bank, don't take forever, and always get people smiling. The real magic? Watching that dough transform into puffy, crispy goodness when it hits hot oil.
Ingredients List
- Flour: 2 cups regular all purpose flour.
- Baking Powder: 1 teaspoon to help them puff up.
- Coconut Oil: 3 tablespoons melted for your dough mix.
- Warm Water: ½ cup to mix everything together.
- Sugar: ½ cup for the sweet cinnamon coating.
- Cinnamon: 1 teaspoon ground up for that cozy taste.
- Oil: Enough for deep frying your buñuelos.
Cooking Steps
- Create Your Dough
- Put the flour and baking powder through a sifter. Add your melted coconut oil and warm water, then knead about 10 minutes until it feels smooth.
- Rest and Form
- Break into 8 equal balls and cover them with a wet cloth for half an hour.
- Flatten Them Out
- Roll each ball super thin to get that amazing crunch.
- Cook in Oil
- Get your oil to 350°F and cook until they turn golden, roughly 30 seconds each side, gently pushing down for even bubbling.
- Add Sweetness
- While they're still warm, sprinkle with cinnamon sugar for the perfect finish.
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Pro Advice
Roll your Simple Buñuelos really thin before frying and they'll come out super light and crunchy. Use a cooking thermometer to keep your oil just right. I always fry them one at a time so they've got space to bubble up nicely.
Try Something Different
Want no gluten? Just swap in your go-to gluten free flour mix. Don't have coconut oil? Avocado oil works great too. I sometimes throw in some orange zest to the mix for an amazing flavor twist.
Great Pairings
Simple Buñuelos taste incredible with a mug of Mexican hot chocolate or champurrado. When I'm hosting, I put them out with churros and flan for a crazy good dessert table.
Storage Tricks
Just throw a tea towel over your Simple Buñuelos and they'll stay crunchy for up to 3 days. Need to freshen them up? Stick them in a 350°F oven for a couple minutes and they'll get that just-made crunch back.
Getting Them Right
Don't cut corners on kneading or resting the dough - that's what makes them turn out right. Drop a tiny bit of dough in your oil to check if it's ready - it should bubble up right away. Don't crowd the pan or they won't puff up properly.
Presentation Ideas
I love piling my Simple Buñuelos high on a nice platter with tons of cinnamon sugar on top. Put out some warm chocolate sauce nearby for dipping and they'll look even fancier.
When To Serve Them
Simple Buñuelos are stars at holiday parties, Christmas festivities, and family gatherings. That sweet crunch just brings back childhood feels. I make a batch for Día de los Muertos celebrations too - they fit any special occasion perfectly.
Drink Suggestions
You can't go wrong with Mexican hot chocolate alongside these - it's my favorite combo. Horchata works great too, especially when it's hot out. A fresh cup of coffee goes amazingly well with that cinnamon sugar coating.
Custom Touches
Sometimes I like to drizzle honey on top or add melted chocolate. You could try just powdered sugar instead of cinnamon sugar for something different. A bit of nutmeg mixed into your sugar adds a really nice warm flavor too.
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Why They're So Popular
Simple Buñuelos combine the best things about crispy fried treats and warm spices. They're woven into so many family traditions and create fresh memories whenever I serve them. I love watching people's first bite and seeing their faces light up.
Frequently Asked Questions
- → What if my dough feels sticky or dry?
Flour often absorbs moisture differently based on the weather. Slowly add more flour or water as needed until the dough is soft but not overly sticky. Kneading well helps, too.
- → What’s the trick to keeping bunuelos crispy?
Keep them in a warm oven (around 250°F) laid out individually. Don’t stack them—it traps moisture, making them soggy. Enjoy soon after frying for best results.
- → How can I check if the oil is ready?
The oil should reach about 350-375°F. You can test by dropping a little dough piece—it’ll float and sizzle if the oil’s hot enough.
- → Why does the dough need to rest?
Allowing the dough to rest for at least 30 minutes helps it become easier to stretch thin without tearing. It relaxes the gluten, giving better results.
- → Can these be made in advance?
They’re best freshly fried and served warm. If needed, gently reheat in the oven at low heat to help them stay crisp.
Conclusion
These Mexican-style fritters, known as bunuelos, are simple and quick to prepare. They’re golden and crispy, rolled in cinnamon sugar for a lovely touch—perfect as a dessert or snack anytime.