Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons melted coconut oil (refined)
3/4 cup warm water, plus more as needed
Neutral oil for frying (canola or peanut)
1/4 cup granulated sugar
1 tablespoon ground cinnamon
Instructions
1-Sift and mix: Sift flour and baking powder into a bowl, whisk in salt, add melted coconut oil and warm water, then stir until a shaggy dough forms.
2-Knead: Knead the dough on a lightly floured surface for 10 minutes until smooth, elastic, and only slightly sticky.
3-Divide and rest: Cut dough into 8 pieces, roll each into a ball, flatten slightly, cover with a damp towel, and rest for 30 minutes.
4-Stretch: Roll each piece thin, then stretch over a bowl or knee until almost transparent.
5-Fry: Heat 1–2 inches of neutral oil to 350–375°F, fry each bunuelo 30–45 seconds per side, pressing gently with a slotted spoon.
6-Drain and coat: Drain briefly on paper towels, then sprinkle generously with cinnamon-sugar while warm and serve immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔑 Stretch the dough as thinly as possible — nearly transparent — for the crispiest, most delicate bunuelos; skipping the rest will leave them thick and doughy.
🌡️ Use a deep-fry thermometer and fry only one bunuelo at a time to keep the oil steady at 350-375°F; overcrowding drops the temperature and yields greasy results.
🔥 Hold finished bunuelos on a wire rack in a 250°F oven — never stacked — to keep them crisp until serving if frying for a crowd.
- Prep Time: 15 minutes
- Resting Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Deep-Fry
- Cuisine: Mexican
- Diet: Vegan, Dairy-Free
Nutrition
- Serving Size: 1 bunuelo
- Calories: 180
- Sugar: 7g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg