Buñuelos are crispy, golden treats that are a beloved dessert in many Latin American and Spanish cuisines. These fried dough disks, often dusted with cinnamon sugar, are light, airy, and absolutely irresistible. Perfect for holidays, celebrations, or any time you want a sweet indulgence, buñuelos are a crowd-pleasing classic.
Why You’ll Love This Recipe
- Crispy, sweet, and deliciously satisfying.
- Simple ingredients and easy to make at home.
- A festive dessert, especially popular during Christmas and New Year.
- Perfectly customizable with toppings like syrup, honey, or powdered sugar.
- Fun to make with family or friends for a special treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Sugar
- Butter, melted
- Warm water or milk
- Vegetable oil (for frying)
- Ground cinnamon
- Granulated sugar (for coating)
Directions
- Make the dough: In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. Add melted butter and warm water (or milk) gradually, mixing until a soft dough forms.
- Knead and rest: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.
- Prepare the coating: In a shallow dish, mix cinnamon and sugar. Set aside.
- Shape the buñuelos: Divide the dough into small balls (about the size of a golf ball). Roll each ball out into a thin circle, about 6 inches in diameter.
- Fry until golden: Heat oil in a deep skillet or frying pan over medium heat. Fry the dough circles one at a time, flipping once, until golden brown and crispy on both sides. This should take about 1-2 minutes per side.
- Drain and coat: Remove the fried buñuelos from the oil and drain on paper towels. While still warm, coat them in the cinnamon sugar mixture.
- Serve: Enjoy warm, drizzled with honey, or paired with your favorite syrup.
Servings and Timing
- Servings: 10-12 buñuelos
- Preparation time: 15 minutes
- Resting time: 30 minutes
- Cooking time: 20 minutes
Variations
- Mexican-style: Top with piloncillo syrup (made from unrefined cane sugar) instead of cinnamon sugar.
- Powdered sugar: Use powdered sugar for a lighter, snowy coating.
- Savory twist: Skip the sugar and cinnamon and sprinkle with cheese or herbs for a savory version.
- Vegan: Substitute butter with vegetable oil and use plant-based milk.
- Gluten-free: Use a gluten-free flour blend for a similar texture.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container at room temperature for up to 2 days.
- Freezing: Freeze uncooked dough circles between layers of parchment paper for up to 1 month. Thaw before frying.
- Reheating: Warm cooked buñuelos in the oven at 300°F (150°C) for a few minutes to restore crispiness.
FAQs
1. What are buñuelos?
Buñuelos are fried dough treats popular in Latin American and Spanish cuisines, often sweetened with cinnamon sugar or syrup.
2. Can I bake buñuelos instead of frying?
Yes, but the texture will be slightly different. Brush them with oil and bake at 375°F (190°C) until golden.
3. What oil is best for frying buñuelos?
Neutral oils like vegetable, canola, or sunflower oil work best for frying.
4. Why are my buñuelos not crispy?
Ensure the oil is hot enough (about 350°F/175°C) and roll the dough thinly for optimal crispiness.
5. Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours. Bring it to room temperature before rolling and frying.
6. Do I need a deep fryer to make buñuelos?
No, a deep skillet or frying pan with about 1 inch of oil works perfectly.
7. Can I use a tortilla press to shape the dough?
Yes, a tortilla press can help flatten the dough evenly, but you may still need to roll it thinner with a rolling pin.
8. What is piloncillo syrup?
Piloncillo syrup is made by dissolving piloncillo (a type of unrefined cane sugar) in water with cinnamon and cloves for a sweet, spiced topping.
9. Are buñuelos the same as sopapillas?
No, sopapillas are puffier and hollow inside, while buñuelos are thin and crispy.
10. What can I serve with buñuelos?
Serve them with hot chocolate, coffee, or a drizzle of honey or caramel sauce.
Conclusion
Buñuelos are a delightful treat that’s easy to make and perfect for sharing. Their crispy texture and sweet coating make them a favorite dessert for holidays or any special occasion. With simple ingredients and a little bit of time, you can enjoy this classic treat that’s sure to impress your family and friends.
PrintBuñuelos
Buñuelos are a traditional Mexican dessert featuring crispy, golden-fried dough dusted with cinnamon sugar. Perfect for holidays or any special occasion, these sweet treats are easy to make and irresistibly delicious!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 10–12 buñuelos 1x
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
Ingredients
For the Dough:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp granulated sugar
- 3 tbsp unsalted butter, melted
- ½ cup warm water
- ½ tsp vanilla extract
- 1 large egg
For Frying:
- Vegetable oil (for frying, about 2 cups)
For the Topping:
- ½ cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Prepare the Dough:
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. Add the melted butter, warm water, vanilla extract, and egg. Mix until a dough forms. - Knead the Dough:
Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic. Cover with a clean kitchen towel and let rest for 30 minutes. - Divide and Roll:
Divide the dough into 10-12 equal pieces. Roll each piece into a ball, then use a rolling pin to flatten into thin circles (about 6 inches in diameter). - Heat the Oil:
Heat vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C). - Fry the Buñuelos:
Carefully place one dough circle at a time into the hot oil. Fry for 1-2 minutes per side, or until golden and crispy. Remove with a slotted spoon and drain on paper towels. - Make the Topping:
In a shallow dish, mix the sugar and cinnamon. While the buñuelos are still warm, coat them in the cinnamon sugar mixture. - Serve:
Serve warm or at room temperature. Enjoy on their own or with a drizzle of honey or piloncillo syrup for extra sweetness.
Notes
- Make Ahead: The dough can be prepared and stored in the refrigerator for up to 24 hours. Let it come to room temperature before rolling and frying.
- Piloncillo Syrup: For an authentic touch, serve buñuelos with piloncillo syrup made by simmering piloncillo (or dark brown sugar), water, and cinnamon until thickened.
- Storage: Store leftover buñuelos in an airtight container at room temperature for up to 3 days.