Bunuelos are a beloved Mexican treat that brings a delightful mix of crispiness and warmth to any occasion. This easy Bunuelos recipe is a must-try if you’re looking for a simple yet crowd-pleasing dessert. Light and airy with a sweet cinnamon sugar coating, these golden fried pastries are perfect for family gatherings, festive holidays, or a sweet weekend indulgence. Whether you’re a seasoned cook or a beginner, making Bunuelos at home is a satisfying way to bring authentic Mexican flavors into your kitchen.
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Why You’ll Love These Homemade Bunuelos
These homemade Bunuelos shine for their simplicity and versatility. Made from pantry staples like flour, baking powder, and oil, the dough comes together quickly and requires just a short rest before frying. The final result is a light, puffy disk with a golden, crisp exterior. The star of the show is the cinnamon sugar coating, which gives each bite a sweet and spicy warmth. This recipe is family-friendly, fun to make, and perfect for satisfying your sweet tooth with minimal fuss.
Bunuelos Ingredients and Their Role
• All-Purpose Flour: The foundation of the dough, providing structure and lightness
• Baking Powder: Adds lift and helps create that fluffy, airy interior
• Kosher Salt: Enhances the dough’s flavor and balances the sweetness
• Warm Water: Helps bring the dough together and activates the baking powder
• Anise Extract: Adds a subtle licorice-like flavor, a traditional note in Mexican Bunuelos
• Canola Oil: Used both in the dough and for frying, ensuring a light, crisp texture
• Granulated Sugar: Forms the sweet base of the cinnamon sugar coating
• Ground Cinnamon: Provides warmth and spice, giving Bunuelos their signature flavor
Substitutions and Variations
• No anise extract? Try vanilla extract for a more neutral flavor
• Gluten-free version: Use a 1:1 gluten-free flour blend with xanthan gum included
• Healthier oil option: Avocado or sunflower oil can replace canola oil for frying
• Cinnamon sugar alternative: Dust with powdered sugar or drizzle with honey for a variation in sweetness
Step-by-Step Instructions to Make Bunuelos
- In a large mixing bowl, whisk together the flour, baking powder, and kosher salt.
- Add warm water, anise extract, and 4 tablespoons of canola oil to the dry mixture. Stir until a soft dough forms.
- Transfer the dough to a flat surface and knead for 8–10 minutes until it becomes smooth and elastic.
- Shape the dough into a ball and place it in a bowl. Cover with a clean towel and let it rest for 30 minutes.
- While the dough rests, mix the granulated sugar and ground cinnamon in a bowl and set aside.
- Heat 3 cups of canola oil in a large sauté pan to 350°F (178°C).
- Divide the dough into 8 equal parts and roll each into a ball.
- Roll out each dough ball into a 6–8 inch circle on a lightly floured surface.
- Stack rolled-out dough circles between parchment paper to prevent sticking.
- Carefully place one dough circle into the hot oil and fry for 45–60 seconds per side until golden brown.
- Remove from the oil and drain on paper towels.
- While still warm, toss each Bunuelo in the cinnamon sugar mixture until fully coated.
- Serve immediately and enjoy!
Pro Tips for Success
• Use warm (not hot) water — about 90–100°F — to help the dough bind properly
• Don’t skip the dough resting step — it helps build structure and flavor
• Use a stand mixer if you prefer not to knead by hand
• If you don’t have a thermometer, test the oil by dropping in a small piece of dough — if it sizzles and floats, it’s ready
• Always drain Bunuelos on paper towels before adding cinnamon sugar to prevent sogginess
Delicious Ways to Serve and Customize
• Serve with dips: Chocolate sauce, caramel drizzle, or sweetened condensed milk
• Add citrus: A touch of orange or lemon zest in the dough brings brightness
• Make them mini: Create smaller circles for party-sized Bunuelos
• Try spicy-sweet: Add a pinch of cayenne to the cinnamon sugar for a kick
• Top with fruit: Fresh berries or caramelized bananas pair beautifully
• Ice cream companion: Bunuelos are a crunchy contrast to vanilla or dulce de leche ice cream
Cultural Connection and Seasonal Uses
Bunuelos are more than just a snack — they hold deep cultural meaning across Latin America. Traditionally enjoyed during Christmas, New Year, and festivals, these golden discs symbolize abundance and celebration. Their crisp, sweet nature makes them a favorite at fairs and family events. Homemade Bunuelos also connect generations, as many families pass down their unique recipes and traditions, often gathering together to roll and fry them in large batches.
From their festive heritage to their irresistible flavor, Bunuelos bring people together. Whether you’re honoring tradition or exploring new culinary delights, this recipe offers a delicious way to share joy with every crispy, cinnamon-sweet bite.
Conclusion: Why These Bunuelos Belong in Your Recipe Box
Homemade Bunuelos are the perfect combination of crispy, airy, and sweet — a festive favorite that’s easier to make than you think. This simple recipe honors traditional Mexican flavors while offering room for fun personalizations. Whether you’re hosting a holiday dinner, preparing an afternoon snack, or just satisfying a craving, Bunuelos deliver comfort and crunch in every bite. Once you’ve tried these at home, they’re bound to become a staple in your kitchen — especially when shared with loved ones.
Frequently Asked Questions About Bunuelos
What’s the difference between Bunuelos and sopapillas?
While both are fried Mexican pastries, Bunuelos are typically flat, crispy, and coated in cinnamon sugar, giving them a dessert-like finish. Sopapillas, on the other hand, are puffier, often served warm with honey drizzled on top. The texture and presentation differ, but both are equally delicious in their own right.
Can I make Bunuelos ahead of time?
Yes! You can prepare the dough a day ahead and store it in the refrigerator, tightly wrapped. Let it come to room temperature before rolling and frying. Fried Bunuelos can also be stored in an airtight container for up to 5 days or frozen for up to 3 months. Reheat in a 350°F oven for 8–10 minutes to restore crispiness.
Do I need a thermometer to fry Bunuelos?
While a candy thermometer is helpful for accuracy (aim for 350°F), you can still fry Bunuelos successfully without one. Drop a small piece of dough into the oil — if it sizzles and rises to the surface quickly, your oil is hot enough. Avoid overheating to prevent burning or soggy texture.
More Relevant Recipes
- Pumpkin Snickerdoodle Cookies: These cookies combine the soft texture of snickerdoodles with the warm spice of pumpkin, offering a sweet and spiced treat similar in flavor to cinnamon-coated Bunuelos. Perfect for fall desserts or festive gatherings.
- Cinnamon Roll Cheesecake: This decadent dessert blends creamy cheesecake with rich cinnamon swirls, echoing the warm, sugary notes of traditional Bunuelos. A great option for cinnamon lovers looking for a more indulgent variation.
- Apple Cinnamon Jam: A comforting preserve packed with classic fall flavors. This jam pairs wonderfully with fried treats like Bunuelos, offering a sweet-spiced spread that complements their crispy texture.
Bunuelos Recipe
- Total Time: 51 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Bunuelos are crispy, golden Mexican pastries coated in a cinnamon sugar mixture. Light and airy on the inside, these festive treats are perfect for holidays, celebrations, or a sweet snack any time of the year. This easy recipe is made with pantry staples and delivers traditional flavor with every bite.
Ingredients
- 2 cups all-purpose flour: provides the structure and base of the dough
- 1½ teaspoons baking powder: helps the dough rise and become fluffy
- ½ teaspoon kosher salt: enhances the flavor of the dough
- ¾ cup warm water (90–100°F): binds the ingredients and activates the baking powder
- ½ teaspoon anise extract: adds a subtle, traditional licorice-like flavor
- 4 tablespoons canola oil: adds moisture and helps develop texture in the dough
- 3 cups canola oil (for frying): ensures a crispy and golden-brown finish
- ½ cup granulated sugar: base of the cinnamon sugar coating
- 4 tablespoons ground cinnamon: gives warmth and spice to the final coating
Instructions
- In a large mixing bowl, whisk together flour, baking powder, and kosher salt.
- Add warm water, anise extract, and 4 tablespoons of canola oil to the dry ingredients and mix until a soft dough forms.
- Transfer the dough to a flat surface and knead for 8–10 minutes until smooth and elastic.
- Roll the dough into a ball, place it in a bowl, and cover with a clean kitchen towel. Let rest for 30 minutes.
- In a separate bowl, combine the granulated sugar and ground cinnamon. Set aside for topping.
- Heat 3 cups of canola oil in a large sauté pan to 350°F (178°C).
- Divide the rested dough into 8 equal portions and shape into balls.
- Roll out each ball into a 6–8 inch circle using a lightly floured surface and rolling pin.
- Place the rolled circles between parchment paper to prevent sticking.
- Fry one dough circle at a time for 45–60 seconds per side until golden brown.
- Remove and drain on paper towels to remove excess oil.
- While still warm, coat each Bunuelo in the cinnamon sugar mixture and serve immediately.
Notes
- Use warm water (not hot) to help develop the dough properly without damaging the leavening action.
- Resting the dough for 30 minutes improves texture and flavor.
- If you don’t have a thermometer, test oil readiness by dropping in a small dough piece — it should sizzle and float.
- Store leftovers in an airtight container at room temperature for up to 5 days.
- Reheat in a 350°F oven for 8–10 minutes to restore crispiness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 1124 kcal
- Sugar: 50 g
- Sodium: 149 mg
- Fat: 92 g
- Saturated Fat: 7 g
- Unsaturated Fat: 84 g
- Trans Fat: 0.4 g
- Carbohydrates: 78 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg