Traditional Mexican Buñuelos Recipe

Ingredients

For the Buñuelos

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 2 tablespoons melted butter
• 1 large egg
• 1/2 cup warm water (add more if needed)
• Vegetable oil, for frying

For the Cinnamon Sugar

• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon

Optional Piloncillo Syrup

• 1 cup piloncillo (or dark brown sugar)
• 1 cup water
• 1 cinnamon stick
• 1 teaspoon vanilla extract
• 1 whole clove (optional)

Instructions

1. In a large bowl, combine flour, baking powder, salt, and sugar. Mix well.
2. Add melted butter, egg, and warm water a little at a time until the dough comes together. Knead for 5–6 minutes until smooth and elastic.
3. Cover the dough with a clean towel and let rest for 30 minutes.
4. Divide the dough into 10–12 small balls. Roll each one out on a lightly floured surface into a very thin circle (like a tortilla).
5. Heat 1 inch of oil in a large skillet over medium-high heat. Fry each buñuelo one at a time, turning once, until golden and crisp — about 30–45 seconds per side.
6. Remove and drain on paper towels. Immediately sprinkle with the cinnamon sugar mixture.

For the Piloncillo Syrup (optional)

1. In a small saucepan, combine piloncillo, water, cinnamon stick, vanilla, and clove.
2. Bring to a simmer over medium heat, stirring until the piloncillo dissolves completely and the syrup thickens slightly (about 10 minutes).
3. Remove cinnamon stick and clove. Drizzle warm syrup over buñuelos or serve on the side for dipping.

Storage Options

Store cooled Mexican buñuelos in an airtight container at room temperature for up to 3 days. If using syrup, store separately to keep the fritters crispy. Reheat in a 300°F oven for a few minutes before serving. The piloncillo syrup keeps well in the fridge for up to a week.

Notes

• Roll the dough as thin as possible — that’s the secret to crispiness.
• Maintain medium-high oil temperature to prevent sogginess.
• Use piloncillo for authentic flavor, but brown sugar is a good substitute.

Tips for Success

• Resting the dough helps make it easier to roll thin and fry evenly.
• Dust with cinnamon sugar while warm so it sticks perfectly.
• Try shaping buñuelos like rosettes or ribbons for a festive twist.
• Use clean paper towels to absorb excess oil after frying.

Variations

• Buñuelos de Viento: A lighter, airy version made using a rosette iron mold.
• Yucatecan Buñuelos: Often soaked in syrup instead of sprinkled with sugar.
• Mini Buñuelos: Cut dough into small rounds for bite-sized snacks.

Frequently Asked Questions (FAQ)

Can I make the dough ahead of time?

Yes. You can prepare the dough a day ahead and refrigerate it tightly covered. Let it come to room temperature before rolling and frying.

Can I bake buñuelos instead of frying?

They’re traditionally fried for the best crispiness, but you can bake at 400°F (200°C) for 8–10 minutes until golden, flipping halfway through.

What is piloncillo?

Piloncillo is unrefined Mexican cane sugar with a deep caramel flavor, often sold in cone shapes. It’s essential for authentic syrup but can be replaced with brown sugar if unavailable.

How do I serve buñuelos?

Serve warm, sprinkled with cinnamon sugar, or drizzle with piloncillo syrup for a traditional festive dessert.

Conclusion

These traditional Mexican buñuelos capture the heart of Mexican celebrations — crispy, sweet, and filled with warmth. Whether sprinkled with cinnamon sugar or soaked in syrup, they’re a timeless treat that pairs perfectly with coffee, hot chocolate, or family gatherings. Once you make them from scratch, you’ll understand why they’ve been cherished for generations.