Ingredients
Yield: about 10–12 buñuelos
Prep time: 25 minutes
Cook time: 20 minutes
Total time: 45 minutes
For the dough
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 3/4 cup warm milk
- Vegetable oil, for frying
These ingredients match many Mexican buñuelo recipes that combine flour, a little sugar, leavening, fat (butter/shortening), and warm liquid to form a soft, rollable dough.
For the cinnamon sugar
- 1/2 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
Cinnamon sugar is the most common topping for Mexican buñuelos, sometimes used alone and sometimes paired with piloncillo syrup.
Step-by-step instructions
1. Make the dough
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add the melted butter and warm milk.
- Mix with a spoon or your hands until a soft dough forms.
Buñuelo recipes typically combine dry ingredients, then add fat and warm liquid to form a smooth dough that’s soft but not sticky.
- Turn the dough out onto a lightly floured surface and knead gently for 2–3 minutes until smooth and elastic.
Light kneading helps develop just enough gluten to roll the dough very thin without tearing, a technique described in several authentic buñuelo recipes.
2. Rest and shape
- Divide the dough into small balls (about golf-ball size).
- Cover them with a clean kitchen towel and let rest for about 15 minutes.
Resting allows the gluten to relax so the dough rolls out more easily and evenly—this rest step appears in multiple Mexican buñuelo instructions.
- On a floured surface, roll each ball into a very thin circle, almost paper-thin.
Sources for authentic Mexican buñuelos emphasize rolling the dough extremely thin so the fritters fry up light and shatteringly crisp.
3. Heat the oil
- Pour vegetable oil into a deep skillet or frying pan to a depth of about 1–1 1/2 inches.
- Heat the oil to 350°F (175°C). Use a thermometer if possible; achieving the right temperature is a common buñuelo tip to keep them crisp and not greasy.
4. Fry the buñuelos
- Fry one buñuelo at a time. Carefully slide a rolled round into the hot oil.
- Fry for about 30–45 seconds per side, turning once, until golden and crispy.
Buñuelo recipes generally fry each round quickly at high heat until just golden; over-frying can darken the sugar and make them bitter.
Some cooks gently press the buñuelo with tongs for a few seconds to help it fry evenly and reduce large air bubbles, as noted in frying tips.
- Remove with tongs or a slotted spoon and drain on paper towels or a rack.
Several sources recommend draining on a rack over a tray or on paper towels to remove excess oil.
5. Coat in cinnamon sugar
- In a shallow bowl, mix the granulated sugar and ground cinnamon until well combined.
- While the buñuelos are still warm, sprinkle generously with the cinnamon sugar or gently lay them in the mixture and turn to coat.
Experienced buñuelo recipes note that coating while warm helps the sugar adhere evenly and creates a better crust.
- Repeat with remaining dough rounds, frying and coating one by one.