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Homemade buñuelos

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Crispy, light, and coated in a sweet cinnamon-sugar mixture, Homemade Buñuelos are a beloved traditional dessert enjoyed throughout Mexico and many parts of Latin America, especially during Christmas, New Year’s celebrations, and family gatherings. These thin, golden fried pastries are wonderfully crunchy on the outside with a delicate, airy texture that pairs perfectly with a warm cup of coffee, hot chocolate, or Mexican atole.

Whether served dusted with cinnamon sugar or drizzled with a rich piloncillo syrup, these homemade buñuelos are a festive treat that’s surprisingly easy to make from scratch.

Why You’ll Love This Recipe

  • Light, crispy, and perfectly golden
  • Made with simple pantry ingredients
  • Authentic Mexican holiday favorite
  • Delicious with cinnamon sugar or syrup
  • Perfect for parties and family celebrations
  • Easy to make ahead

Recipe Information

  • Prep Time: 30 minutes
  • Rest Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Servings: 12 buñuelos
  • Difficulty: Moderate

Ingredients

For the Dough

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • ¾ cup warm milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon (optional)

For Frying

  • 4–5 cups vegetable or canola oil

Cinnamon Sugar Coating

  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon

Optional Piloncillo Syrup

  • 1 cup piloncillo (or packed dark brown sugar)
  • 1½ cups water
  • 1 cinnamon stick
  • 2 whole cloves
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh orange zest

Kitchen Equipment

  • Large mixing bowl
  • Rolling pin
  • Clean kitchen towel
  • Deep skillet or Dutch oven
  • Slotted spoon or tongs
  • Paper towels
  • Cooking thermometer
  • Small saucepan (for syrup)

Instructions

Step 1: Make the Dough

In a large bowl, whisk together:

  • Flour
  • Baking powder
  • Salt
  • Sugar
  • Ground cinnamon (if using)

In a separate bowl, whisk together the melted butter, egg, warm milk, and vanilla extract.

Gradually add the wet ingredients to the dry ingredients and mix until a soft dough forms.

Step 2: Knead the Dough

Transfer the dough to a lightly floured surface.

Knead for 5–7 minutes until smooth and elastic.

Cover the dough with a clean kitchen towel and let it rest for 30 minutes.

Step 3: Divide the Dough

Divide the dough into 12 equal portions.

Roll each piece into a ball.

Cover the dough balls while working to prevent them from drying out.

Step 4: Roll the Buñuelos

On a lightly floured surface, roll each dough ball into a very thin circle, about 8–10 inches in diameter.

The thinner the dough, the crispier the buñuelos will be.

Step 5: Heat the Oil

Pour vegetable oil into a deep skillet until it’s about 2 inches deep.

Heat the oil to 350°F (175°C).

Maintain this temperature for even frying.

Step 6: Fry the Buñuelos

Carefully place one buñuelo into the hot oil.

Fry for 30–60 seconds per side, gently pressing the dough with tongs if needed to keep it submerged.

Cook until both sides are golden brown and crispy.

Transfer to paper towels to drain.

Repeat with the remaining dough.

Step 7: Coat with Cinnamon Sugar

While still warm, generously sprinkle or coat each buñuelo with the cinnamon-sugar mixture.

Step 8: Prepare the Piloncillo Syrup (Optional)

In a small saucepan, combine:

  • Piloncillo
  • Water
  • Cinnamon stick
  • Cloves
  • Orange zest

Bring to a boil, then reduce the heat and simmer for 10–15 minutes, stirring occasionally until slightly thickened.

Remove the cinnamon stick and cloves, then stir in the vanilla extract.

Serve warm alongside the buñuelos for dipping or drizzle it over the top.

Serving Suggestions

Enjoy homemade buñuelos with:

  • Mexican hot chocolate
  • Café de olla
  • Coffee
  • Hot tea
  • Champurrado
  • Atole
  • Vanilla ice cream
  • Fresh berries
  • Whipped cream

Tips for Perfect Buñuelos

  • Roll the dough as thinly as possible for the crispiest texture.
  • Keep the oil at 350°F (175°C) to avoid greasy or undercooked pastries.
  • Fry one at a time to prevent sticking.
  • Coat with cinnamon sugar while still warm so it adheres well.
  • Let the dough rest before rolling to make it easier to stretch.

Delicious Variations

Anise Buñuelos

Add ½ teaspoon ground anise seed to the dough for a traditional flavor.

Citrus Twist

Mix lemon or orange zest into the dough for a bright, fresh taste.

Honey Drizzle

Serve with warm honey instead of cinnamon sugar.

Chocolate Lovers

Drizzle melted dark or white chocolate over the finished buñuelos.

Filled Buñuelos

Add a spoonful of sweet cream cheese or dulce de leche before sealing and frying for a stuffed version.

Storage

Store completely cooled buñuelos in an airtight container at room temperature for up to 3 days.

Reheating

To restore crispness, warm in a 300°F (150°C) oven for 5–7 minutes.

Avoid microwaving, as it can make them soft.

Approximate Nutrition (Per Buñuelo)

  • Calories: 220
  • Protein: 4g
  • Carbohydrates: 28g
  • Fat: 10g
  • Saturated Fat: 2g
  • Cholesterol: 18mg
  • Sodium: 120mg
  • Fiber: 1g
  • Sugar: 10g

Nutrition values are approximate and may vary depending on the ingredients used.

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