Buñuelos Mexican Fritters

Buñuelos are traditional Mexican fritters made from a lightly sweetened dough that’s rolled out thin, fried until crisp and golden, and dusted with cinnamon sugar. They’re especially popular during Christmas and New Year’s celebrations, offering a delightful crunch with every bite. Similar in texture to a crispy flat doughnut, buñuelos are often served with piloncillo syrup or eaten on their own as a festive, crunchy dessert.

Why You’ll Love This Recipe

• Crispy, golden texture with a sweet cinnamon sugar finish
• Classic Mexican holiday treat full of nostalgic flavor
• Made with pantry staples and simple ingredients
• Fun to make with family during the holidays
• Great served alone or drizzled with piloncillo syrup

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

• All-purpose flour
• Baking powder
• Salt
• Granulated sugar
• Unsalted butter or lard
• Warm milk or water
• Egg
• Vanilla extract

For Frying:

• Vegetable oil

For the Cinnamon Sugar Coating:

• Granulated sugar
• Ground cinnamon

Optional Piloncillo Syrup:

• Piloncillo (or dark brown sugar)
• Water
• Cinnamon stick
• Whole cloves
• Orange peel (optional)

Directions

1. Make the Dough: In a large bowl, combine flour, baking powder, salt, and sugar. Cut in the butter or lard. Mix in the egg, warm milk, and vanilla. Knead the dough until smooth and elastic. Cover and let it rest for 30 minutes.
2. Divide and Roll: Divide the dough into 12 equal pieces. Roll each into a thin circle, about 6–8 inches in diameter. The thinner the dough, the crispier the buñuelos.
3. Fry the Buñuelos: Heat oil in a large skillet or deep pan to 350°F (175°C). Fry one buñuelo at a time, flipping once, until golden brown and crispy (about 30 seconds per side). Drain on paper towels.
4. Coat in Cinnamon Sugar: While still warm, dredge each buñuelo in a mixture of cinnamon and sugar.
5. Optional Syrup: In a saucepan, combine piloncillo, water, cinnamon stick, cloves, and orange peel. Simmer until syrupy, then drizzle over buñuelos if desired.

Servings and Timing

• Servings: 12 buñuelos
• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour

Variations

• Syrup-Soaked Buñuelos: Skip the cinnamon sugar and soak in piloncillo syrup before serving
• Mini Buñuelos: Make smaller discs for bite-sized snacks
• Spiced Dough: Add ground cinnamon or orange zest to the dough for extra flavor
• Filled Buñuelos: Try folding the dough around a sweet filling and frying sealed
• Stacked Buñuelos: Layer and drizzle with syrup or chocolate for a dessert tower

Storage/Reheating

• Storage: Store in an airtight container at room temperature for up to 3 days
• Reheating: Reheat briefly in a warm oven (300°F/150°C) for 5 minutes to restore crispness
• Freezing: Not recommended, as buñuelos can lose their crispy texture when thawed

FAQs

What are Mexican buñuelos made of?

They are made from a simple dough of flour, baking powder, sugar, egg, and milk, then fried and coated in cinnamon sugar.

Are buñuelos like doughnuts?

They’re similar in that they’re fried dough, but buñuelos are flat and crispy rather than soft and fluffy.

Can I bake buñuelos instead of frying?

They’re traditionally fried, but you can bake them at 400°F until golden and crisp, though the texture may differ.

Can I use a tortilla press?

Yes, it helps flatten the dough evenly before rolling it out thin with a rolling pin.

What oil is best for frying?

Neutral oils like vegetable, canola, or corn oil are best for frying buñuelos.

Can I make the dough in advance?

Yes, you can make the dough and refrigerate it for up to 24 hours. Let it come to room temp before rolling out.

Why are my buñuelos not crispy?

They may be too thick or the oil might not be hot enough. Roll thin and maintain frying temperature around 350°F.

What’s the difference between buñuelos and sopapillas?

Buñuelos are flat and crispy, while sopapillas are puffy and soft, typically served with honey.

Do I need to use piloncillo syrup?

No, it’s optional. Cinnamon sugar is traditional and delicious on its own.

What occasions are buñuelos served?

They are especially popular during the holidays—Christmas, New Year’s, and Las Posadas.

Conclusion

Buñuelos are a crispy, sweet, and festive treat that’s as fun to make as it is to eat. Whether you’re celebrating a holiday or just craving a crunchy dessert with cinnamon sugar magic, these traditional Mexican fritters are sure to impress. Fry up a batch, share with loved ones, and enjoy a delicious taste of tradition.

Print