Buñuelos (crispy fried dough fritters) are a traditional Mexican dessert topped with cinnamon and sugar. Have you had them? They are a personal favorite and something we’ve enjoyed most of our lives.
These bunuelos are primarily served throughout Christmas and New Year’s, but you can enjoy it anytime! They are flattened and fried to golden perfection (similar to fry bread); however, that hint of cinnamon adds a warm, spiced flavor.
Buñuelos are often served with a dipping sauce, such as honey, chocolate, or cajeta, but even just a simple coating adds plenty of sweetness! If you love these, you’ll also love our Cinnamon Tortilla Chips.
Why we think you’ll love them:
- Spiced perfection. The cinnamon and sugar topping adds a sweet and slightly spicey flavor.
- Mexican tradition. This Mexican dessert is a classic and delicious fried treat, perfect for the holiday season.
- Simple steps. The easy steps use ingredients you already have on hand!
Buñuelo Ingredients
- All-purpose flour (2 cups): Forms the structure for thin, crisp disks that puff slightly in hot oil.
- Sugar (1 tablespoon): Adds a touch of sweetness and helps browning.
- Baking powder (1 teaspoon): Gives a gentle lift so bunuelos blister and crisp.
- Salt (½ teaspoon): Balances sweetness and brightens flavor.
- Butter, melted (1 tablespoon): Adds tenderness and a subtle rich note.
- Egg, room temperature (1 large): Binds the dough and adds color and flexibility for rolling thin.
- Vanilla extract (1 teaspoon): Perfumes the dough with warm bakery aroma.
- Warm water (⅔ to ¾ cup): Hydrates the dough to a soft, smooth consistency that rolls easily.
- Cinnamon sugar (½ cup): Classic finish that adds sparkle and warm spice. Add 1 tablespoon of cinnamon to a ½ cup measuring cup and fill it the rest of the way up with granulated sugar. Mix.
- Vegetable oil, for frying (2 cups): Neutral oil that heats evenly for quick, crisp frying. Canola oil can also be used.
- optional toppings – Caramel Sauce, piloncillo syrup
How to Make Buñuelos
BATTER. In a large bowl, combine 2 cups flour, 1 tablespoon sugar, 1 teaspoon baking powder, and ½ teaspoon salt.
- In a separate bowl, whisk 1 tablespoon of melted butter, 1 egg, and 1 teaspoon of vanilla. Add the wet ingredients to the dry ingredients, and mix well until the mixture is crumbly.
- Slowly add ⅔-¾ cup warm water a tablespoon at a time, mixing and kneading until you have a soft and smooth dough formed in a ball.
- Cover and let the dough rest for 30 minutes.
PREP. While the dough is resting, line a plate with paper towels and heat a large cast-iron frying pan with 2 cups oil over medium-high heat.
SHAPE. Use a dough scraper to divide the dough into 12 balls.
- Use a rolling pin to roll each ball into a thin 6-inch circle on a lightly floured surface without breaking the dough. Repeat with the remaining dough.
FRY. Fry dough circles in hot oil, one at a time, until puffed and golden brown (about 30-45 seconds on each side). Place on a paper towel-lined plate to drain and sprinkle with ½ cup cinnamon sugar mixture while hot.
Kristyn’s Recipe Tips
- Rest the dough the full 30 minutes, it relaxes gluten so you can roll extra thin.
- Roll to about 6 inches and paper thin for the crispiest texture.
- Heat oil to about 350 to 360°F. Test with a small scrap that bubbles steadily.
- Holding the dough under the oil for the first 15 seconds can help minimize air pockets and create a thinner crispier fritter.
- Fry one at a time and sprinkle with cinnamon sugar while hot so it sticks.
Buñuelos Recipe
Equipment
- dough scraper
Video
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon butter, melted
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ⅔-¾ cup warm water
- ½ cup cinnamon sugar
- 2 cups vegetable oil, for frying
Instructions
- In a large bowl, combine flour, sugar, baking powder and salt.
- In a separate bowl, whisk the melted butter, egg, and vanilla. Add the wet ingredients to the dry ingredients, and mix well until the mixture is crumbly. Slowly add the water a tablespoon at a time, mixing and kneading until you have a soft and smooth dough formed in a ball.
- Cover and let the dough rest for 30 minutes.
- While the dough is resting, line a plate with paper towels and heat a large cast-iron skillet with oil over medium-high heat.
- Use a dough scraper to divide the dough into 12 balls.
- On a lightly floured surface, use a rolling pin to roll out each ball into a thin 6-inch circle without breaking the dough. Repeat with the remaining dough.
- Fry dough circles, one at a time, until puffed and golden (about 30-45 seconds on each side). Place on paper towel-lined plate and sprinkle with cinnamon sugar while hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
To keep the bunuelos crisp, cover them loosely with aluminum foil and keep them on the counter for 2-3 days.
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This recipe was first shared October 2024.
