Authentic Mexican Buñuelos Recipe – Crispy, Sweet, and Perfect for Holidays
This easy-to-follow recipe for Mexican Buñuelos creates perfectly thin and crispy fried dough sprinkled with cinnamon sugar. A traditional treat often enjoyed during Christmas and New Year's celebrations, these buñuelos are a festive delight your family will love!
Print Share on Twitter Share on FacebookServings: 8 servings
Calories: 240kcal
Equipment
- Large mixing bowl
- Wooden spoon or spatula
- Clean working surface
- Rolling Pin
- Large sauté pan or deep skillet
- Paper towels or a cooling rack
- Kitchen towel
- Measuring cups and spoons
- Small bowl for cinnamon sugar
- Cooking thermometer (to monitor oil temperature)
Ingredients
- For the Buñuelos
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup warm water
- 4 tablespoons oil plus 2 or more cups for frying
- For the Cinnamon Sugar Topping
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- For the Buñuelos
- Mix the Dough: In a large bowl, combine all-purpose flour, baking powder, and salt. Add warm water and 4 tablespoons of oil. Mix until the dough forms a cohesive ball.
- Knead: Transfer the dough to a clean surface and knead for 8-10 minutes until smooth and elastic.
- Rest the Dough: Roll the dough into a ball, place it in a bowl, and cover with a kitchen towel. Let it rest for 30 minutes.
- Prepare for Frying: While the dough is resting, prepare a plate lined with paper towels and mix the cinnamon sugar topping in a small bowl. Heat 2 inches of oil in a large pan to 350°F.
- Shape the Dough: Divide the dough into 8 equal pieces. Roll each piece into a ball, then use a rolling pin on a lightly floured surface to flatten into 8–10 inch thin circles. Lay the circles on a kitchen towel without stacking to prevent sticking.
- Fry the Buñuelos: Carefully place each circle into the hot oil, frying for about 1 minute per side or until golden brown. Transfer to the prepared plate to drain excess oil.
- Add Topping: Sprinkle the hot buñuelos generously with the cinnamon sugar mixture.
- For the Cinnamon Sugar Topping
- In a small bowl, mix granulated sugar and ground cinnamon until well combined.
- Tips and Notes
- Oil Temperature: Use a thermometer to ensure the oil stays at 350°F. Too hot will burn the buñuelos, and too cool will make them greasy.
- Rolling the Dough: Ensure the dough is as thin as possible for that signature crispiness.
- Avoid Sticking: Do not stack rolled dough before frying; use a kitchen towel to separate pieces.
- Storage: Store buñuelos on a plate covered with a paper towel for up to 3 days at room temperature. Avoid airtight containers, as they may soften the buñuelos.
Video
Notes
Tips and Notes
- Oil Temperature: Use a thermometer to ensure the oil stays at 350°F. Too hot will burn the buñuelos, and too cool will make them greasy.
- Rolling the Dough: Ensure the dough is as thin as possible for that signature crispiness.
- Avoid Sticking: Do not stack rolled dough before frying; use a kitchen towel to separate pieces.
- Storage: Store buñuelos on a plate covered with a paper towel for up to 3 days at room temperature. Avoid airtight containers, as they may soften the buñuelos.
Variations
- Chocolate Drizzle: Replace cinnamon sugar with melted chocolate for a modern twist.
- Piloncillo Syrup: Drizzle buñuelos with traditional piloncillo syrup for a more authentic flavor.
- Savory Option: Skip the sugar and cinnamon, and serve with savory dips like guacamole or queso.
Nutrition
Serving: 1serving | Calories: 240kcal | Carbohydrates: 33g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 158mg | Fiber: 1g | Sugar: 10g
Nutrition Disclaimer
The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.