These days, I make buñuelos not just for the flavor, but for the feeling. They’re a circle of family, culture, and comfort. And if you’re new to Mexican desserts, this is the perfect one to start with. They’re easier than they look, and once you’ve made your first crispy round, you’ll understand why they’re beloved across generations.
Buñuelos Ingredients & Dough Tips
Simple Ingredients, Rich History
Making buñuelos starts with the simplest pantry staples—but when mixed with a little love (and tradition), they turn into something extraordinary. These ingredients echo generations of home cooks who didn’t need much to create something unforgettable.
Here’s what you’ll need to make classic Mexican buñuelos:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon melted butter or shortening
- ½ cup warm water (or as needed)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Oil for frying (vegetable or canola work well)
Topping:
- ½ cup granulated sugar
- 1 teaspoon cinnamon
That’s it. No yeast, no eggs—just a dough that fries up light and crispy.
For a deeper flavor, some families boil a cinnamon stick and a few tomatillo husks in the water used for the dough. It sounds unusual, but it’s an old Michoacán tip that helps the dough stretch and stay soft before frying. Grandma swore by it.
Stretching Dough the Right Way
Once your dough rests, the real art begins—rolling and stretching. To get that signature wafer-thin crispness, roll the dough as thin as possible. Some cooks even stretch it over their knees (de rodilla), as I learned from Grandma.
Step-by-Step Instructions for Perfect Buñuelos
From Dough Ball to Crispy Disk
Making buñuelos is more about rhythm than speed. Each step is simple, but the real secret is giving the dough a little time—and not rushing the fry.
Here’s how to make traditional buñuelos from scratch:
Step 1: Mix your dry ingredients
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
Step 2: Add butter and liquid
Pour in melted butter, vanilla, and warm water gradually. Mix until a dough begins to form. Knead it on a floured surface for about 5–7 minutes until smooth.
Step 3: Let the dough rest
Cover the dough with a clean towel and let it rest for 30 minutes. This relaxes the gluten and makes it easier to stretch thin.
Step 4: Divide and roll
Break the dough into 10–12 balls. Roll each one out into a very thin circle—like a tortilla, but thinner. If you’re brave, try stretching it over your hand or even your knee, just like Grandma did.
Step 5: Heat the oil
In a deep skillet, heat about 1 inch of oil to 350°F (175°C). You’ll know it’s ready when a tiny piece of dough sizzles and rises immediately.
Step 6: Fry until golden
Place one rolled dough round into the hot oil. Fry for about 30 seconds per side until golden and crispy. Use tongs to flip and a slotted spoon to remove.
Step 7: Toss in cinnamon sugar
While still warm, dredge the buñuelos in your cinnamon sugar mix. This is where the magic happens!
Frying and Dusting for Flavor
Buñuelos are best fresh from the pan, warm and coated in sweetness. For a softer finish, some drizzle them with a light syrup made from piloncillo and cinnamon.
Once you get into the rhythm, you’ll find frying buñuelos is a joyful process—especially with little hands helping roll the dough or sprinkle the sugar.
Serving Buñuelos & Flavor Variations
How to Serve Buñuelos Like Abuela Did
In our home, buñuelos aren’t just served—they’re celebrated. When Grandma made a batch, she’d stack them like golden plates on a dish lined with paper towels, the scent of cinnamon drifting through the kitchen. We’d eat them while still warm, crispy enough to snap, sweet enough to make you close your eyes in joy.
Serve buñuelos freshly fried with a dusting of cinnamon sugar or a drizzle of piloncillo syrup. They pair beautifully with café de olla or Mexican hot chocolate, especially on chilly evenings or during the holidays.
Storing and Reheating Tips + Fun Variations
If you’re lucky enough to have leftovers (we rarely do!), buñuelos can be stored in an airtight container at room temperature for 2–3 days. To keep them crispy, avoid refrigeration. For reheating, pop them in a warm oven (around 300°F) for 5–7 minutes to bring back that satisfying crunch.
Want to try something different? Here are a few variations we love:
- Buñuelos with syrup: Make a quick syrup with piloncillo, cinnamon stick, and water. Drizzle over warm buñuelos.
- Savory buñuelos: Skip the sugar and serve them with crema and cheese for a snackable twist.
- Stacked dessert: Layer them with whipped cream and berries for a modern spin on a classic.
FAQs About Buñuelos
What are Mexican buñuelos made of?
Traditional Mexican buñuelos are made from a simple dough of flour, baking powder, salt, sugar, butter (or shortening), and warm water. After resting, the dough is rolled thin, fried until golden and crispy, then coated in cinnamon sugar. Some versions include vanilla or anise for added aroma, and others are drizzled with syrup made from piloncillo and cinnamon.
What are buñuelos called in English?
In English, buñuelos are often referred to as “Mexican fritters” or “crispy cinnamon sugar fritters.” Though there’s no exact translation, the concept is familiar: a light, fried dough snack, similar in idea to a flat churro or a sweet tostada.
Why do Mexicans eat buñuelos?
Mexicans enjoy buñuelos during holidays and special occasions—especially Christmas, New Year’s, and Las Posadas. They’re seen as a symbol of celebration and are often made in big batches to share with family and neighbors. Making buñuelos is more than cooking; it’s a cultural ritual passed down through generations.
Are buñuelos like churros?
Buñuelos and churros share the same comforting cinnamon-sugar flavor, but they’re quite different in texture and shape. Churros are piped dough, soft inside and crisp outside. Buñuelos, on the other hand, are thin, crispy disks—delicate and flaky. Both are perfect with hot chocolate.
Conclusion: More Than a Dessert—Buñuelos Are a Celebration
Buñuelos aren’t just a treat—they’re a memory, a tradition, a connection to our roots. Every crispy round holds stories of laughter in the kitchen, shared recipes, and family hands covered in flour. Whether you’re making them for the first time or continuing a family tradition, this recipe brings the warmth of Mexican heritage right to your table.
Print
Traditional Mexican Buñuelos Recipe | Crispy & Sweet Fritters
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10-12 buñuelos
- Category: Mexican Desserts
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Description
Traditional Mexican buñuelos are crispy, cinnamon-sugar dusted fritters made from simple dough, fried until golden and perfect for holidays or family treats.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon sugar
1 tablespoon melted butter or shortening
1/2 cup warm water
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Oil for frying
For topping:
1/2 cup sugar
1 teaspoon cinnamon
Instructions
1. In a bowl, mix flour, baking powder, salt, and sugar.
2. Add melted butter, vanilla, and warm water gradually until dough forms.
3. Knead dough on a floured surface for 5–7 minutes until smooth.
4. Cover and let dough rest for 30 minutes.
5. Divide into 10–12 balls and roll into thin circles.
6. Heat oil in skillet to 350°F.
7. Fry each disc 30 seconds per side until golden.
8. Remove and drain on paper towels.
9. Toss in cinnamon sugar while warm.
10. Serve immediately or store in airtight container.
Notes
For softer buñuelos, drizzle with piloncillo syrup.
Tomatillo husk-infused water helps dough stretch thin.
Pair with café de olla or hot chocolate for traditional serving.