250 g All-purpose flour (1 2/3 cup) 1 tsp. Baking powder 1 Pinch of salt 2 tbsp. Orange zest 2 tbsp. Avocado oil 1 cup Orange juice 2 cups Vegetable oil ½ cup Sugar 2 tbsp. Ground cinnamon



In a small pot, heat orange juice. In a large bowl, mix the flour, baking powder, salt, orange zest. Add the avocado oil and incorporate it into the flour using a fork. Add ½ cup of the orange juice to the flour mixture and knead with your hands. The dough should be wet and sticky, but still manageable.



Knead dough for 20 to 30 min. or until it becomes smooth and elastic. Roll dough into 1 ½ inch balls. Roll out each ball as thin as you can keeping the circle shape. Take one round of dough and hold with both hands. Use your fingers and thumbs to carefully stretch the dough disc until it is so thin you can almost see through it. 



Lay stretched out rounds of dough on kitchen towels, and let rest uncovered for 20 min. Fry in oil at 350F and until golden brown, about 20 seconds on each side then dust with cinnamon sugar. Remove buñuelo from oil and lay on paper towels to absorb excess oil.

Take the time to knead the dough until it is smooth and a bit elastic. • Roll the dough disks as thin as possible then continue to stretch until the dough is almost transparent, but avoid tearing the dough. • If the oil is too hot the buñuelos will burn quickly, if it is too low they won’t bubble up.