Best Easy Hojuelas de Navidad Recipe

In a large bowl, combine the flour and salt. Make a well in the center and add the egg, 1 tbsp vegetable oil, and about half of the warm water.

Mix ingredients together with a spoon, then knead by hand, gradually adding more water until a soft, smooth dough forms. Knead for 5–8 minutes for elasticity.

Cover dough with a clean towel and let it rest for 30 minutes. This relaxation ensures maximum crispness.

Divide dough into small portions. Using a floured surface, roll each into very thin, almost translucent sheets. Aim for even thickness to ensure consistent frying.

Cut dough into rectangles or desired shapes.

Heat 2 cups vegetable oil in a deep skillet over medium-high heat until oil reaches 350°F (175°C).

Fry the dough sheets in batches, flipping once, until golden and crisp—about 30 seconds per side. Do not crowd the pan; monitor color closely to prevent burning.

Remove with tongs and drain on paper towels to remove excess oil.

While still warm, sprinkle hojuelas generously with a mixture of sugar and ground cinnamon to fully coat each piece.

Cool completely on a wire rack before serving for maximum crunch.