Nothing beats the aroma of fresh gorditas de azúcar wafting through your kitchen. These sweet, pillowy Mexican treats are crispy on the outside, tender on the inside, and dusted with cinnamon sugar that makes every bite irresistible.
Unlike their savory cousins stuffed with meat and beans, gorditas de azúcar are Mexico’s answer to donuts. They’re perfect for breakfast with café de olla, as an afternoon snack, or whenever you crave something homemade and comforting.
What Are Gorditas de Azúcar?
Gorditas de azúcar translates to “little fat ones of sugar”—an endearing name for these round, sweet breads. They originated in central Mexico and have become beloved throughout the country and beyond.
The magic happens when masa harina (corn flour) meets simple pantry ingredients to create a dough that puffs beautifully when fried. The result? Golden pockets with a slightly crispy exterior and soft, airy interior that practically melts in your mouth.
Ingredients You’ll Need
For the dough:
- 2 cups masa harina
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons butter, melted
- 3/4 cup warm water (approximately)
- 1 large egg
For coating:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
For frying:
- Vegetable oil (enough for deep frying, about 4 cups)
Step-by-Step Instructions
Prepare the Dough
Mix masa harina, sugar, baking powder, and salt in a large bowl. Create a well in the center and add melted butter, egg, and 1/2 cup warm water. Using your hands or a wooden spoon, gradually incorporate the dry ingredients.
Add more water, one tablespoon at a time, until the dough comes together. It should feel soft and pliable, similar to Play-Doh, but not sticky. Let the dough rest for 15 minutes covered with a damp kitchen towel.
Shape the Gorditas
Divide the dough into 12 equal portions. Roll each piece into a ball, then gently flatten into a disc about 3 inches wide and 1/4 inch thick. Don’t worry if the edges crack slightly—that’s normal with masa dough.
Heat the Oil
Pour oil into a heavy-bottomed pot or deep skillet until it reaches about 2 inches deep. Heat to 350°F (175°C). Test the temperature by dropping in a small piece of dough—it should sizzle immediately and float to the surface.
Fry to Golden Perfection
Carefully slide 2-3 gorditas into the hot oil, being careful not to overcrowd. They should puff up within seconds. Fry for 2-3 minutes per side until golden brown and crispy.
Remove with a slotted spoon and drain briefly on paper towels while still warm.
Add the Sweet Finish
Combine sugar and cinnamon in a shallow dish. While the gorditas are still warm, roll each one in the cinnamon sugar mixture until completely coated.
Pro Tips for Perfect Gorditas
Temperature matters. Keep your oil at a steady 350°F. Too hot, and they’ll brown before cooking through. Too cool, and they’ll absorb excess oil.
Don’t skip the rest. Letting the dough rest allows the masa to fully hydrate, creating a better texture.
Work quickly after frying. The cinnamon sugar adheres best to warm gorditas.
Store properly. These are best enjoyed fresh, but you can store leftovers in an airtight container for up to two days.
Variations to Try
Add a teaspoon of vanilla extract to the dough for extra flavor. Some cooks include a pinch of anise seed for a subtle licorice note. You can also experiment with the coating—try powdered sugar, or mix in a little nutmeg with your cinnamon.
Bringing Mexico Home
Gorditas de azúcar represent the heart of Mexican home cooking: simple ingredients transformed into something magical. They’re forgiving enough for beginners yet satisfying enough to become a family tradition.
Fire up your stove, gather your ingredients, and get ready to fill your home with the sweet aroma of fresh-fried gorditas. Your kitchen will smell like a Mexican bakery, and your taste buds will thank you.
