Many people imagine that buñuelos are a complicated specialty, reserved for Mexican holidays and experienced hands. In reality, it’s just dough, frying, and cinnamon sugar. Nothing else.
Ingredients :
- All-purpose flour — Classic T55, sifted once before measuring. This simple step prevents lumps and results in a smoother dough that is easier to roll out. No need for special flour.
- Baking powder — This is what creates the little bubbles in the dough when it hits the hot oil. Half a teaspoon is enough — no need to overdo it, the heat does the rest. If you’re out, a pinch of baking soda works in a pinch.
- Frying oil — A neutral oil with a high smoke point: sunflower, peanut, or corn. No olive oil — its flavor is too strong and completely changes the result. You’ll need about 600 ml for proper frying in a deep pan.
- White sugar + cinnamon — Mix half a cup of sugar with one to two teaspoons of ground cinnamon. The proportion is personal — some want the cinnamon to dominate, others prefer just a hint. Taste the mixture before coating the buñuelos.
