For the Buñuelos
Mix the Dough: In a large bowl, combine all-purpose flour, baking powder, and salt. Add warm water and 4 tablespoons of oil. Mix until the dough forms a cohesive ball.
Knead: Transfer the dough to a clean surface and knead for 8-10 minutes until smooth and elastic.
Rest the Dough: Roll the dough into a ball, place it in a bowl, and cover with a kitchen towel. Let it rest for 30 minutes.
Prepare for Frying: While the dough is resting, prepare a plate lined with paper towels and mix the cinnamon sugar topping in a small bowl. Heat 2 inches of oil in a large pan to 350°F.
Shape the Dough: Divide the dough into 8 equal pieces. Roll each piece into a ball, then use a rolling pin on a lightly floured surface to flatten into 8–10 inch thin circles. Lay the circles on a kitchen towel without stacking to prevent sticking.
Fry the Buñuelos: Carefully place each circle into the hot oil, frying for about 1 minute per side or until golden brown. Transfer to the prepared plate to drain excess oil.
Add Topping: Sprinkle the hot buñuelos generously with the cinnamon sugar mixture.
For the Cinnamon Sugar Topping
In a small bowl, mix granulated sugar and ground cinnamon until well combined.
Tips and Notes
Oil Temperature: Use a thermometer to ensure the oil stays at 350°F. Too hot will burn the buñuelos, and too cool will make them greasy.
Rolling the Dough: Ensure the dough is as thin as possible for that signature crispiness.
Avoid Sticking: Do not stack rolled dough before frying; use a kitchen towel to separate pieces.
Storage: Store buñuelos on a plate covered with a paper towel for up to 3 days at room temperature. Avoid airtight containers, as they may soften the buñuelos.
