Ingredients
Method
- In a large bowl, sift flour, baking powder, and salt together. Stir in melted coconut oil and warm water until a shaggy dough forms.
- Knead the dough on a floured surface for 10–15 minutes until smooth and elastic. Cover and rest for 30 minutes.
- While resting, mix sugar and cinnamon in a shallow bowl. Set aside.
- Heat 1–2 inches of vegetable oil in a deep skillet or pot to 350–375°F (175–190°C).
- Divide dough into 8 pieces, roll into balls, and flatten into thin discs using a rolling pin or tortilla press.
- Fry each buñuelo for 30–45 seconds per side until golden and bubbly. Drain on paper towels.
- Immediately coat both sides with the cinnamon-sugar mixture while still warm.
- Serve warm and enjoy with hot chocolate or café de olla.
Notes
Let the dough rest to ensure easy rolling and prevent cracking. Always coat the buñuelos while warm for the best cinnamon-sugar adherence.