I love this recipe because it brings the magic of a Mexican holiday tradition into my kitchen. The dough is simple to work with, the ingredients are pantry staples, and the results are absolutely delicious. The fritters come out thin and crispy, with a gentle sweetness that makes them perfect for snacking or serving after a meal. Plus, the cinnamon-sugar coating gives them that nostalgic flavor I crave every December.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
flour sugar baking powder salt warm water vegetable oil (for frying) ground cinnamon additional sugar (for coating)
Directions
I start by mixing the flour, sugar, baking powder, and salt in a large bowl.
I gradually add warm water and knead the dough until it’s soft and smooth.
Once kneaded, I divide the dough into small balls and let them rest for about 30 minutes covered with a towel.
Then I roll out each dough ball into a thin circle—almost like a tortilla.
In a deep skillet or pan, I heat vegetable oil over medium heat and fry each circle one at a time until it’s golden and crispy on both sides.
While still warm, I drain the buñuelos on paper towels and immediately dust them with a cinnamon-sugar mixture.
I serve them warm for the best texture and taste.
Servings and timing
This recipe makes about 10 to 12 buñuelos, depending on how large and thin I roll them. From start to finish, it takes around 1 hour—including dough resting time. Active prep and frying time is about 30 minutes.
Variations
Sometimes I swap the cinnamon-sugar topping with a drizzle of piloncillo syrup for an even more traditional touch. I’ve also experimented by adding a bit of vanilla extract to the dough for extra flavor. If I want a savory twist, I skip the sugar and cinnamon, and top the buñuelos with a bit of queso fresco.
storage/reheating
I store leftover buñuelos in an airtight container at room temperature for up to 3 days. To reheat, I place them in the oven at 300°F (150°C) for about 5 minutes to bring back the crispiness. I avoid microwaving since that tends to make them soggy.
FAQs
How thin should I roll the dough?
I roll the dough as thin as a tortilla—about 1/8 inch or thinner. The thinner I go, the crispier they get.
Can I make the dough ahead of time?
Yes, I often prepare the dough and let it rest in the fridge for up to 24 hours before rolling and frying.
Why are my buñuelos chewy instead of crispy?
If mine come out chewy, it usually means the dough was too thick or the oil wasn’t hot enough. I make sure the oil is at 350°F (175°C) and the dough is rolled out very thin.
Can I freeze buñuelos?
I don’t recommend freezing already-fried buñuelos, but I sometimes freeze the dough balls and thaw them before rolling and frying.
What kind of oil should I use?
I use a neutral oil with a high smoke point, like vegetable or canola oil. It keeps the flavor clean and allows for high-heat frying.
Conclusion
Making Traditional Buñuelos is a warm, nostalgic experience that fills my kitchen with the scent of cinnamon and fried dough. I love how simple and rewarding this recipe is—perfect for the holidays or any time I want a sweet, crispy treat.
Crispy, golden Mexican buñuelos dusted in cinnamon sugar—this classic holiday treat is light, crunchy, and impossible to resist straight from the pan.
Author:Sarah
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:1 hour
Yield:10–12 buñuelos
Category:Dessert, Holiday Treats
Method:Frying
Cuisine:Mexican
Diet:Vegetarian
Ingredients
→ Dough:
2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup warm water (add more as needed)
→ For Frying:
Vegetable oil (enough for deep frying; about 2–3 cups depending on pan size)
→ Coating:
1/2 cup granulated sugar
1 tablespoon ground cinnamon
Instructions
Make the Dough:
In a large bowl, whisk together flour, sugar, baking powder, and salt. Gradually add warm water, mixing and kneading until a soft, smooth dough forms (about 5 minutes).
Rest the Dough:
Divide the dough into 10–12 equal portions. Shape into balls, cover with a towel, and let rest for 30 minutes.
Roll Out:
On a floured surface, roll each dough ball into a thin circle—about 1/8 inch thick or thinner, similar to a tortilla.
Heat Oil:
In a deep skillet or frying pan, heat about 1 inch of vegetable oil to 350°F (175°C).
Fry Buñuelos:
Fry one buñuelo at a time until golden brown and bubbly, about 30–45 seconds per side. Remove and drain on paper towels.
Coat with Cinnamon Sugar:
While still warm, toss each buñuelo in a mixture of cinnamon and sugar until well coated.
Serve:
Enjoy immediately for the best texture. Serve warm with optional piloncillo syrup or café de olla.
Notes
Roll the dough as thin as possible for maximum crispiness.
Use a thermometer to maintain proper oil temperature.
Add vanilla extract to the dough for extra flavor.
For a traditional touch, drizzle with piloncillo syrup instead of cinnamon sugar.
Skip cinnamon sugar and top with queso fresco for a savory variation.
