Can I make Mexican Bunuelos ahead of time?

Yes, you can prepare the dough for Mexican Bunuelos a day in advance. Just cover it tightly with plastic wrap and refrigerate. Let it come to room temperature before rolling and frying. Fried bunuelos are best enjoyed fresh, but they can be stored in an airtight container for up to 2–3 days and reheated briefly in the oven to regain crispiness.

What’s the best oil for frying Mexican Bunuelos?

Use a neutral, high smoke-point oil like vegetable oil, canola oil, or sunflower oil. These oils fry the Mexican Bunuelos evenly without affecting the flavor. Make sure the oil reaches a consistent 350°F for best results — too low, and the bunuelos absorb oil; too hot, and they may burn before cooking through.

Are Mexican Bunuelos the same as churros or sopapillas?

Not quite. While all are fried desserts, Mexican Bunuelos are uniquely flat and crispy, like a thin fritter. Churros are piped dough sticks that are soft on the inside and crunchy on the outside. Sopapillas puff up into pillow-like pockets. Bunuelos stand out for their delicate crispness and cinnamon-sugar finish.

Mexican Bunuelos Recipe: Crispy, Sweet Holiday Treat You'll Crave

Name: Mexican Bunuelos Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 2 cups all-purpose flour: Provides the structure for the dough; 2 teaspoons baking powder: Helps create lightness and crisp texture; 1/2 teaspoon salt: Enhances the flavor of the dough; 3/4 cup warm water: Binds the ingredients and activates gluten; 2 tablespoons unsalted butter, melted: Adds richness and tenderness; Vegetable oil, for frying: Ensures even and crispy frying; 1 cup granulated sugar: Used for coating the fried bunuelos; 1 tablespoon ground cinnamon: Mixed with sugar for the classic flavor coating

Description

Mexican Bunuelos are crispy, golden-fried dough discs coated in a sweet cinnamon-sugar mixture. Traditionally served during holidays like Christmas and New Year’s, these treats are easy to make and bring festive joy with every crunchy bite.

Ingredients

Scale

2 cups all-purpose flour: Provides the structure for the dough
2 teaspoons baking powder: Helps create lightness and crisp texture
1/2 teaspoon salt: Enhances the flavor of the dough
3/4 cup warm water: Binds the ingredients and activates gluten
2 tablespoons unsalted butter, melted: Adds richness and tenderness
Vegetable oil, for frying: Ensures even and crispy frying
1 cup granulated sugar: Used for coating the fried bunuelos
1 tablespoon ground cinnamon: Mixed with sugar for the classic flavor coating

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Instructions

In a large mixing bowl, whisk together flour, baking powder, and salt.
Pour in melted butter and warm water gradually, stirring until a dough forms.
Knead the dough for 5–8 minutes until smooth and elastic. Cover with a towel and let it rest for 30 minutes.
Divide the dough into 12 equal balls. On a lightly floured surface, roll each ball into a thin 8-inch circle.
In a deep skillet, heat 2 inches of vegetable oil to 350°F (175°C).
Fry one dough circle at a time, for about 30 seconds per side or until golden brown and puffed. Drain on paper towels.
In a shallow dish, combine sugar and cinnamon. While the bunuelos are still warm, coat them in the mixture on both sides.
Serve immediately or store in an airtight container once completely cool.

Notes

Ensure the dough is rolled as thin as possible for maximum crispiness.
Maintain oil temperature at 350°F for even cooking and non-greasy bunuelos.
Dust with cinnamon sugar while still warm to help it adhere better.
Use a thermometer to control oil heat for best frying results.

Prep Time: 45 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Frying
Cuisine: Mexican

Nutrition

Serving Size: 1 bunuelo
Calories: 180
Sugar: 12g
Sodium: 75mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 5mg