Buñuelos (Tortilla Sweets)

Makes 14-16 Tortilla Sweets


For Buñuelos

  • 3 cups all-purpose flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 eggs
  • 3 tbsp unsalted butter, melted
  • ½ cup warm water
  • canola oil to fill a wide, 2" pot

To Finish

  • ½ cup sugar
  • ½ cup ground cinnamon


  1. Sift dry ingredients in a medium bowl
  2. In a mixer fitted with a paddle attachment, add butter, water and eggs
  3. Slowly add in dry ingredients while mixing until a dough forms
  4. Transfer dough to a floured surface and form into a flat disk
  5. Break off pieces and form into 1½"- 2" dough balls
  6. Set dough balls aside and let rest at room temperature, 20-30 minutes
  7. Meanwhile, heat a deep, wide pot with canola oil to 375º
  8. Roll rested dough balls into thin circles on a lightly-floured surface
  9. Place carefully into heated oil and fry about 1 minute on the first side (or until golden)
  10. Carefully, with heatproof tongs, filp and cook on other side for an additional minute
  11. Transfer to a paper towel-lined plate to absorb excess oil
  12. Immediately toss in cinnamon-sugar to coat
  13. Eat right away, or within 48 hours of frying for best taste