Traditional Mexican Buñuelos Recipe – Warm, crispy circles of cinnamon-sugared nostalgia

Introduction

The kitchen fills with a toasty cinnamon scent and a soft, steady sizzle—the kind that makes you pause and smile. I learned this version of Traditional Mexican Buñuelos from my abuela, and it still takes me back to Sunday dinners. First, these are quick to mix. Then, they fry up into thin, puffed gold that kids and grown-ups both adore. If you enjoy easy, homey Mexican treats, try them alongside a homemade Mexican pizza for a full, festive spread.

Why You’ll Love This

• Crispy, not greasy — fry at the right heat and they puff perfectly.
• Budget-friendly — pantry staples make a lot of happy mouths.
• Kid-approved — fun to dust with cinnamon sugar and eat warm.
• Fastish — dough rests 20 minutes, then quick frying.

Quick Recipe Snapshot

• Servings: 6–8 (about 12–16 small buñuelos)
• Prep time: 10 minutes active (plus 20 minutes resting)
• Cook time: 15 minutes frying
• Total time: 45 minutes
• Skill level: Easy
• Taste: Sweet + spiced, crisp edges and tender centers

This recipe is forgiving, so relax and follow the cues below with confidence.

Ingredients You’ll Need

• 2 cups all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 2 tbsp melted butter
• 1 egg
• 1/2 cup warm water (more if needed)
• Oil for frying (vegetable or canola)
• 1/2 cup sugar (for topping)
• 1 tbsp cinnamon (for topping)
• Optional: powdered sugar

Chef notes:

• Use warm water to help dough hydrate.
• Unsalted butter helps control salt.
• Neutral oil gives clean frying flavor.

How to Make It

1. First, whisk the flour, 1 tbsp sugar, baking powder, and salt in a large bowl until even. You want a homogenous dry mix.
2. Next, beat the melted butter, egg, and warm water in a separate bowl until blended and slightly glossy.
3. Then, pour the wet into the dry and stir with a wooden spoon until a soft dough forms; it should hold together but not be sticky. Add a tablespoon more water only if needed.
4. Cover the dough and let it rest 20 minutes; meanwhile, heat 1–2 inches of oil in a deep skillet to medium-high (about 350°F). Watch for gentle ripples.
5. Divide the dough into golf-ball portions. On a lightly floured surface, roll each piece paper-thin; you should see light through parts of it. Thinness gives crisp puffing.
6. Carefully slide a rolled round into the hot oil. Immediately you’ll hear a lively sizzle. Fry 1–2 minutes per side until golden and puffed, flipping once. Look for even golden edges and quick bubbles.
7. Remove with a slotted spoon and drain on paper towels. While still warm, toss each buñuelo in the cinnamon-sugar mixture so the sugar clings.
8. Finally, serve warm. Optionally dust with powdered sugar or drizzle piloncillo syrup for extra caramel notes.

Kitchen Tips (From My Kitchen)

1. Time-saver: Roll several rounds at once and stack between parchment to speed frying.
2. Common mistake + fix: If dough draws back while rolling, let it rest 5–10 more minutes so gluten relaxes.
3. Simple variation: Add a pinch of ground cloves or orange zest to the topping for a bright twist.

Serving Ideas

• Weekend brunch: Serve with fresh fruit and coffee.
• Holiday platter: Plate with piloncillo syrup and small spoons for dipping.
• Weeknight dessert: Pair with a scoop of vanilla ice cream.
• Snack for kids: Offer small stacks with cinnamon sugar to sprinkle.
• For a savory-sweet board, serve alongside tacos and my keto chicken Mexican pizza twist.

Storing & Leftovers

• Fridge: Store in an airtight container, 2 days (best eaten same day).
• Freezer: Freeze cooked, cooled buñuelos flat between parchment for up to 1 month.
• Reheat: Warm in a 350°F oven 5–7 minutes to crisp without sogginess.
  Leftover idea: Crumble warmed buñuelos over yogurt or ice cream for a crunchy topping.

FAQs

Q: Can I make these ahead?
A: Yes. Make dough and refrigerate up to 24 hours; bring to room temp before rolling and frying.

Q: Any good substitutions?
A: You can swap butter for oil in the dough for a lighter texture, but keep proportions similar.

Q: How do I know they’re done frying?
A: They’re done when both sides are evenly golden and they puff. The sizzle will calm slightly when oil is at the right temp.

Q: Can I freeze Traditional Mexican Buñuelos?
A: You can freeze cooked buñuelos, then reheat in the oven to restore crispness.

Final Thoughts

I love how these come together with simple pantry ingredients and honest cooking. So, put on some music, warm your oil, and enjoy the sizzle and sweet cinnamon that fill the room. Try them with small hands around the table and tweak toppings to your liking—this is the kind of recipe that welcomes creativity and comfortable messes. I hope you make and share these warm, crackling Traditional Mexican Buñuelos.

Conclusion

If you’d like to see a slightly different take on the classic, this write-up on Buñuelos de Viento – Nibbles and Feasts offers lovely photos and context. For another home cook’s method and serving ideas, read Mexican Bunuelos Recipe (Buñuelos Dessert) – Muy Delish.

Buñuelos

Warm, crispy circles of cinnamon-sugared nostalgia that are quick to make and absolutely delightful for all ages.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Dessert, Snack

Cuisine: Mexican

Calories: 150

Ingredients Method Notes

Ingredients

  

Dough Ingredients

• 2 cups all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/4 tsp salt Use unsalted butter for better control of salt.
• 2 tbsp melted butter Neutral oil for frying.
• 1 egg
• 1/2 cup warm water Add more if needed for dough consistency.
• Oil for frying (vegetable or canola)

Topping Ingredients

• 1/2 cup sugar For topping.
• 1 tbsp cinnamon For topping.
• Optional: powdered sugar

Method

 

Preparation

1. Whisk the flour, 1 tbsp sugar, baking powder, and salt in a large bowl until even.
2. Beat the melted butter, egg, and warm water in a separate bowl until blended and slightly glossy.
3. Pour the wet ingredients into the dry and stir with a wooden spoon until a soft dough forms; add more water only if needed.
4. Cover the dough and let it rest for 20 minutes.

Cooking

1. Heat 1–2 inches of oil in a deep skillet to medium-high (about 350°F).
2. Divide the dough into golf-ball portions and roll each piece paper-thin.
3. Carefully slide a rolled round into the hot oil and fry 1–2 minutes per side until golden and puffed, flipping once.
4. Remove with a slotted spoon and drain on paper towels.
5. While still warm, toss each buñuelo in the cinnamon-sugar mixture.
6. Serve warm, optionally dusted with powdered sugar or drizzled with piloncillo syrup.

Notes

Roll several rounds at once and stack between parchment to speed frying. If dough draws back while rolling, let it rest for an additional 5–10 minutes.