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.

Bunuelos Recipe – Best Easy Guide to Make at Home

Name: Bunuelos Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 51 min
Cuisine: Mexican
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

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

Scale

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

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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