Buñuelos are one of those magical treats that transport you straight to a Mexican Christmas celebration or festive gathering. These crispy, golden discs of fried dough are delicately thin, wonderfully crunchy, and dusted with cinnamon sugar that clings to every ridge and bubble. The moment you bite into one, you’ll understand why families across Mexico have been making these for generations, especially during the holidays. They’re simple, they’re sweet, and they’re absolutely irresistible.
What makes authentic Mexican buñuelos special is their texture—paper-thin and shatteringly crisp, yet still tender enough to break apart with your hands. Unlike their thicker cousins found in other cuisines, these buñuelos are rolled out until they’re almost translucent, then quickly fried until they puff and blister. Topped with a shower of cinnamon sugar or drizzled with piloncillo syrup, they’re the perfect ending to any meal or a delightful afternoon snack with hot chocolate or café de olla.
Why I Love These
These buñuelos remind me of the warmth and joy of Mexican holiday traditions, bringing that festive spirit right into my kitchen.
The contrast between the paper-thin crispiness and the sweet cinnamon coating creates an addictive texture that keeps everyone reaching for more.
I make these whenever I want to share something special with loved ones, or when I’m craving a taste of authentic Mexican comfort.
Ingredients
- 2½ cups all-purpose flour.
- ¼ teaspoon baking powder.
- ¼ teaspoon ground cinnamon.
- ¼ teaspoon table salt.
- 3 tablespoons unsalted butter, softened.
- 2 tablespoons sugar.
- 1 teaspoon vanilla extract.
- ½ cup hot water.
- Canola or vegetable oil for frying.
- 4 tablespoons sugar mixed with 1 teaspoon cinnamon for coating.
How To Make
- Combine flour, baking powder, cinnamon and salt in large bowl.
- Work butter into flour mixture until crumbly. Add sugar, vanilla, and water. Mix until dough forms.
- Knead dough 5-6 minutes until smooth. Cover and rest 15 minutes.
- Divide into 15 balls. Roll each into thin 6-7 inch circles.
- Cook disks on hot skillet about 10 seconds per side.
- Fry in 350°F oil until golden brown, pressing center to keep flat.
- Drain on paper towels and coat with cinnamon sugar while warm.
Nutrition
Buñuelos are a traditional indulgence, offering quick energy from refined carbohydrates and a moderate amount of fat from frying. Each serving provides around 250-300 calories, making them a festive treat best enjoyed in moderation as part of a balanced celebration meal. The eggs in the dough contribute some protein, while the milk adds calcium and B vitamins.
To lighten these slightly, you can brush the rolled dough with oil and bake them at 400°F until crispy instead of frying, though the texture will be different. The cinnamon in the topping provides antioxidants and may help with blood sugar regulation. You can reduce the sugar coating by half or use a sugar substitute, though traditional preparation is part of their authentic charm.
These buñuelos contain gluten, eggs, and dairy, making them unsuitable for those with related allergies. For a dairy-free version, substitute the milk with almond or oat milk and use coconut oil in place of butter. Gluten-free versions are challenging due to the need for elasticity when rolling thin, but a blend of gluten-free flours with xanthan gum can work with patience and practice.
Tips & Variations
- Make the dough up to 24 hours ahead and refrigerate it wrapped in plastic—just bring it to room temperature before rolling for easier handling.
- For a traditional Mexican twist, skip the cinnamon sugar and drizzle warm buñuelos with piloncillo syrup made from dark brown sugar, water, cinnamon sticks, and a touch of anise.
- Add orange or lemon zest to the dough for a citrusy variation, or incorporate a pinch of ground anise for authentic Mexican flavor.
- Try a savory version by omitting the sugar from the dough and topping with sea salt and lime zest instead of cinnamon sugar.
- If rolling thin feels intimidating, use a tortilla press to flatten the dough balls first, then finish with a rolling pin—this gives you a head start.
Ways To Serve Them
- Alongside a steaming mug of Mexican hot chocolate or café de olla for the ultimate cozy pairing
- As a dessert after pozole, tamales, or any traditional Mexican feast
- Broken into pieces and served with vanilla ice cream or dulce de leche for dipping
- With fresh fruit like strawberries or mango slices for a lighter accompaniment
- Drizzled with honey or agave nectar and topped with chopped nuts for extra richness
Proper Storage
- Fridge: Let buñuelos cool completely, then store in an airtight container with parchment paper between layers to prevent sticking. They’ll keep for 2-3 days but will gradually lose crispness. Avoid refrigerating if possible, as moisture can make them soggy.
- Freezer: These don’t freeze particularly well due to their delicate, crispy texture, but if needed, freeze unfried dough balls wrapped individually in plastic wrap for up to 1 month. Thaw in the refrigerator overnight before rolling and frying.
- Reheat: To restore crispness, place buñuelos on a baking sheet in a 300°F oven for 3-5 minutes until they crisp up again. Avoid microwaving, which will make them chewy and tough. They’re also delicious at room temperature.
Ingredients
- 2½ cups all-purpose flour.
- ¼ teaspoon baking powder.
- ¼ teaspoon ground cinnamon.
- ¼ teaspoon table salt.
- 3 tablespoons unsalted butter, softened.
- 2 tablespoons sugar.
- 1 teaspoon vanilla extract.
- ½ cup hot water.
- Canola or vegetable oil for frying.
- 4 tablespoons sugar mixed with 1 teaspoon cinnamon for coating.
Steps
- Combine flour, baking powder, cinnamon and salt in large bowl.
- Work butter into flour mixture until crumbly. Add sugar, vanilla, and water. Mix until dough forms.
- Knead dough 5-6 minutes until smooth. Cover and rest 15 minutes.
- Divide into 15 balls. Roll each into thin 6-7 inch circles.
- Cook disks on hot skillet about 10 seconds per side.
- Fry in 350°F oil until golden brown, pressing center to keep flat.
- Drain on paper towels and coat with cinnamon sugar while warm.
Nutrition (per serving)
- Calories: 136 kcal
Notes
- Make the dough up to 24 hours ahead and refrigerate it wrapped in plastic—just bring it to room temperature before rolling for easier handling.
- For a traditional Mexican twist, skip the cinnamon sugar and drizzle warm buñuelos with piloncillo syrup made from dark brown sugar, water, cinnamon sticks, and a touch of anise.
- Add orange or lemon zest to the dough for a citrusy variation, or incorporate a pinch of ground anise for authentic Mexican flavor.
- Try a savory version by omitting the sugar from the dough and topping with sea salt and lime zest instead of cinnamon sugar.
- If rolling thin feels intimidating, use a tortilla press to flatten the dough balls first, then finish with a rolling pin—this gives you a head start.