Authentic Mexican Buñuelos

Authentic Mexican Buñuelos are crisp, golden fried pastries coated in cinnamon sugar and often served with a warm piloncillo syrup. Popular during the holidays and festive gatherings, these thin, crunchy treats are a cherished part of Mexico’s culinary heritage.

Why You’ll Love This Recipe

• Crispy, airy texture that melts in your mouth
• Sweet cinnamon-sugar coating and optional syrup for extra indulgence
• Fun to make and perfect for sharing at holidays or parties
• Simple ingredients, big flavor
• A traditional dessert with a rich cultural history

ingredients

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

• All-purpose flour
• Baking powder
• Salt
• Granulated sugar (plus extra for coating)
• Eggs
• Milk or water
• Vegetable oil (for frying)
• Ground cinnamon
• Optional: piloncillo, cinnamon stick, and water for syrup

directions

this recipe

1. In a large bowl, mix flour, baking powder, salt, and a bit of sugar. Add eggs and milk (or water), then knead until a soft, elastic dough forms.
2. Divide the dough into small balls (15–20), cover, and let rest for 10–30 minutes.
3. Roll each ball into a very thin circle—almost translucent. Optional: prick with a fork to prevent puffing.
4. Heat oil to 325–350°F in a large skillet or deep pan.
5. Fry each buñuelo until golden brown and crispy, about 1–2 minutes per side.
6. Remove and drain on paper towels. While still hot, coat with a cinnamon-sugar mixture.
7. Optional: Drizzle with warm piloncillo syrup before serving.

Servings and timing

• Makes: 15–20 buñuelos
• Prep time: 20–30 minutes (including rest)
• Cook time: 10 minutes
• Total time: 30–40 minutes

Variations

• Piloncillo syrup: Simmer piloncillo, water, and a cinnamon stick until thickened
• Buñuelos de viento: Use molds to make puffed, star-shaped versions
• Flavored dough: Add anise or vanilla for extra aroma
• Vegan version: Use plant-based milk and flax egg replacements
• Filled options: Some variations include cream or chocolate fillings

storage/reheating

• Store at room temperature, loosely covered, for up to 2–3 days
• Not recommended for freezing due to texture loss
• Reheat in a 300°F oven for 3–5 minutes to refresh crispness

FAQs

1. What’s the difference between buñuelos and sopapillas?

Buñuelos are thin, crispy discs, while sopapillas puff up and are usually served with honey.

2. How thin should I roll the dough?

As thin as possible—almost translucent—for maximum crunch.

3. Why do I need to rest the dough?

Resting relaxes gluten, making the dough easier to roll thinly.

4. Can I make the dough ahead of time?

Yes, refrigerate dough balls for up to a day before rolling and frying.

5. What oil should I use for frying?

Use neutral oils like vegetable or canola oil for best results.

6. What is piloncillo?

Piloncillo is unrefined Mexican cane sugar, available in cone shapes.

7. Are buñuelos only for Christmas?

They’re popular at Christmas but enjoyed year-round for celebrations.

8. Can I skip the syrup?

Yes—cinnamon sugar alone is traditional and delicious.

9. Why are holes poked in the dough?

To prevent air bubbles and ensure even frying.

10. What can I serve with buñuelos?

They pair beautifully with Mexican hot chocolate or atole.

Conclusion

Authentic Mexican Buñuelos are a festive, crunchy delight that brings family and flavor together. Whether dusted in cinnamon sugar or drizzled with syrup, these thin, crispy fritters capture the warmth of Mexican tradition in every bite. Ideal for holidays or everyday indulgence, they’re a true celebration of culture and comfort.

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