Mexican Bunuelos Recipe
Crispy, golden treats dusted with cinnamon sugar
Quick Answer
Bunuelos (buñuelos) are thin, crispy fried dough discs coated in cinnamon sugar. They're a beloved Mexican dessert traditionally served during Christmas and New Year celebrations. Unlike donuts, bunuelos are flat and shatteringly crisp, with a delicate sweetness that makes them irresistible.
There's something magical about the crunch of a freshly fried bunuelo, still warm and glistening with cinnamon sugar. These crispy treats are a Mexican holiday tradition, but honestly, they're too delicious to limit to just once a year. The dough is similar to what you'd use for homemade flour tortillas—but thinner, sweeter, and transformed by frying into something extraordinary.
Ingredients
For the Dough
- 4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 2 tbsp sugar
- 2 eggs, beaten
- 1 cup warm milk
- 1/4 cup melted butter
- 1 tsp vanilla extract
For Coating & Frying
- Vegetable oil for frying
- 1 cup granulated sugar
- 2 tbsp ground cinnamon
Optional Toppings
- Piloncillo syrup
- Honey drizzle
- Powdered sugar
Instructions
Make the Dough
In a large bowl, whisk together flour, baking powder, salt, and 2 tablespoons sugar. Create a well in the center and add eggs, warm milk, melted butter, and vanilla. Mix with a fork until it comes together, then knead for 5-10 minutes until smooth and elastic.
Rest the Dough
Cover the dough with a damp towel or plastic wrap and let it rest for at least 30 minutes. This relaxes the gluten and makes rolling much easier.
Roll Paper-Thin
Divide dough into 24 equal balls. On a lightly floured surface, roll each ball paper-thin (about 6 inches in diameter). The thinner, the crispier! You should almost be able to see through them.
Fry Until Golden
Heat 1-2 inches of oil to 375°F. Fry each bunuelo for 30-45 seconds per side until golden brown and bubbly. They puff up slightly and develop crispy blisters. Don't overcrowd—fry one at a time.
Coat in Cinnamon Sugar
Mix 1 cup sugar with 2 tablespoons cinnamon in a shallow dish. While bunuelos are still warm, dip both sides in the cinnamon sugar mixture, coating generously. The residual heat helps the sugar stick.
Pro Tips for Perfect Bunuelos
Roll Thin!
The thinner you roll, the crispier your bunuelos. They should be almost translucent before frying.
Oil Temperature
Keep oil at 375°F. Too cool and they'll absorb oil; too hot and they'll burn before cooking through.
Coat While Warm
Sugar sticks best to warm bunuelos. Coat immediately after draining for maximum cinnamon-sugar goodness.
Store Properly
Keep in a single layer in an airtight container for up to 3 days. They lose crispness over time, so eat fresh!