Can I make buñuelos ahead of time?

Yes, you can prepare the dough up to 24 hours in advance and store it in the refrigerator, covered. Bring it to room temperature before rolling and frying. Fried buñuelos can also be made a day or two ahead and stored in an airtight container at room temperature. Just avoid adding syrup or sugar coating until serving to maintain their crispness.

What’s the difference between Mexican buñuelos and other fritters?

While many cultures have their own version of fried dough, <strong>Authentic Mexican Buñuelos</strong> are distinct for their thin, crispy texture and cinnamon-sugar or piloncillo syrup topping. They’re typically flatter than other fritters and are especially associated with Mexican Christmas traditions like Las Posadas and New Year’s Eve.

Can I bake buñuelos instead of frying?

Although traditional buñuelos are fried for that signature crispiness, you can bake them at 400°F (200°C) until golden brown. However, they will have a different texture—more like a thin, crisp cracker rather than a light, airy fritter. To get the closest results to fried buñuelos, lightly brush the disks with oil before baking and flip them halfway through.

Authentic Mexican Buñuelos – Easy Recipe

Name: Authentic Mexican Buñuelos
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 2 cups all-purpose flour: Provides the structure for the dough; 1/2 teaspoon salt: Enhances overall flavor; 1 teaspoon baking powder: Adds lightness and puff to the dough; 2 tablespoons unsalted butter (softened): Adds richness and tenderness; 1 large egg: Binds the dough ingredients together; 1/2 cup warm water: Helps form a supple dough; 2 cups vegetable oil (for frying): Used for deep-frying the buñuelos; 1/2 cup granulated sugar: Used in the cinnamon sugar coating; 1 teaspoon ground cinnamon: Adds warm, aromatic flavor to the coating; 1 cup piloncillo syrup (optional): For a traditional syrup topping

Description

Authentic Mexican Buñuelos are thin, crispy fritters coated in cinnamon sugar or drizzled with piloncillo syrup. Traditionally served during Christmas and New Year in Mexico, these golden treats are easy to make, delightfully crunchy, and bursting with festive flavor.

Ingredients

Scale

2 cups all-purpose flour: Provides the structure for the dough
1/2 teaspoon salt: Enhances overall flavor
1 teaspoon baking powder: Adds lightness and puff to the dough
2 tablespoons unsalted butter (softened): Adds richness and tenderness
1 large egg: Binds the dough ingredients together
1/2 cup warm water: Helps form a supple dough
2 cups vegetable oil (for frying): Used for deep-frying the buñuelos
1/2 cup granulated sugar: Used in the cinnamon sugar coating
1 teaspoon ground cinnamon: Adds warm, aromatic flavor to the coating
1 cup piloncillo syrup (optional): For a traditional syrup topping

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Instructions

In a large bowl, mix flour, salt, and baking powder. Add butter, egg, and warm water, mixing until a soft dough forms.
Transfer dough to a floured surface and knead for 5–7 minutes until smooth and elastic.
Cover the dough with a towel and let it rest for 30 minutes.
Divide dough into 10–12 pieces, roll each into a ball, and flatten with a rolling pin into very thin circles.
Heat vegetable oil in a deep skillet to 350°F (175°C).
Fry each dough circle one at a time for 30–45 seconds per side, until golden and crispy.
Remove from oil and drain on paper towels.
Mix sugar and cinnamon in a shallow bowl. While warm, dredge each buñuelo in the cinnamon sugar mixture.
Optionally, drizzle with warm piloncillo syrup before serving.

Notes

Roll dough very thin for maximum crispiness.
Use a thermometer to maintain oil temperature at 350°F.
Only dredge buñuelos in sugar while they are warm for better coating adherence.
Piloncillo syrup is optional but adds a traditional touch.
Dough can be made a day ahead and kept refrigerated.

Prep Time: 40 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Frying
Cuisine: Mexican

Nutrition

Serving Size: 1 buñuelo
Calories: 180
Sugar: 10g
Sodium: 80mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg