Mexican Buñuelos

Mexican Buñuelos: Crispy and Sweet Delights from Mexico

Mexican Buñuelos are a beloved traditional dessert that originated in Mexico and are enjoyed during festive occasions, particularly around Christmas and New Year’s. These delightful treats are made from a simple dough that is rolled thin, fried until golden and crispy, and then generously dusted with cinnamon sugar. The result is a mouthwatering combination of crispy and sweet flavors that are sure to satisfy any sweet tooth.


  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1 large egg
  • 1/4 cup unsalted butter, melted
  • 1/2 cup warm milk
  • Vegetable oil, for frying
  • Cinnamon sugar (1/2 cup granulated sugar mixed with 1 teaspoon ground cinnamon), for coating


  1. In a large mixing bowl, whisk together the flour, baking powder, salt, granulated sugar, and ground cinnamon. Create a well in the center of the dry ingredients.
  2. In a separate bowl, beat the egg lightly and then pour it into the well of the dry ingredients. Add the melted butter and warm milk to the well as well.
  3. Gradually incorporate the wet ingredients into the dry ingredients, stirring with a wooden spoon or your hands until a cohesive dough forms. Knead the dough gently on a lightly floured surface until it becomes smooth and elastic.
  4. Divide the dough into small balls, approximately the size of golf balls. Cover them with a clean kitchen towel and let them rest for about 15-20 minutes to allow the gluten to relax.
  5. On a lightly floured surface, roll out each dough ball into thin rounds, approximately 6-8 inches in diameter. Ensure that the dough is evenly thin to achieve a crispy texture when fried.
  6. In a deep skillet or pot, heat vegetable oil over medium-high heat until it reaches a temperature of approximately 350°F (175°C). Carefully place one buñuelo round into the hot oil and fry until it puffs up and turns golden brown on both sides. This process usually takes about 2-3 minutes per buñuelo.
  7. Once fried, remove the buñuelo from the oil using a slotted spoon or tongs, allowing excess oil to drip off. Transfer the buñuelo to a paper towel-lined plate to absorb any remaining oil.
  8. While the buñuelo is still warm, generously sprinkle both sides with the cinnamon sugar mixture, ensuring an even coating. Repeat the frying and coating process for the remaining dough rounds.
  9. Serve the Mexican Buñuelos immediately while still warm and crispy. They can be enjoyed as is or paired with a drizzle of honey, chocolate sauce, or a scoop of vanilla ice cream for added indulgence.

Cook’s Notes:

  • It is important to roll out the dough rounds thinly to achieve the desired crispy texture. If the dough is too thick, the buñuelos may turn out doughy instead of crispy.
  • Maintain the oil temperature by adjusting the heat as needed. If the oil is too hot, the buñuelos may brown too quickly on the outside while remaining undercooked on the inside.
  • For a festive touch, you can sprinkle some colored sugar or edible glitter on top of the cinnamon sugar coating.

Here are some tips to help you make the most delicious Mexican Buñuelos:

  1. Roll the Dough Thinly: To achieve the desired crispy texture, make sure to roll out the dough rounds as thinly as possible. Thicker dough may result in buñuelos that are doughy and less crispy when fried.
  2. Maintain Oil Temperature: It’s important to maintain a consistent oil temperature while frying the buñuelos. If the oil is too hot, the buñuelos may brown too quickly on the outside while remaining undercooked on the inside. Use a candy thermometer to monitor the temperature and adjust the heat as needed.
  3. Fry in Small Batches: Avoid overcrowding the pan when frying the buñuelos. Fry them in small batches to ensure that they cook evenly and have enough space to puff up and become crispy.
  4. Drain Excess Oil: After frying each buñuelo, use a slotted spoon or tongs to transfer it to a paper towel-lined plate. This helps to drain any excess oil and keeps the buñuelos crispy.
  5. Coat with Cinnamon Sugar: Generously coat both sides of the warm buñuelos with the cinnamon sugar mixture while they are still slightly oily. The residual heat and oil will help the sugar stick to the surface, creating a sweet and flavorful coating.
  6. Serve Immediately: Mexican Buñuelos are best enjoyed fresh and warm. Serve them immediately after coating with cinnamon sugar to experience the perfectly crispy texture and aromatic flavors.
  7. Storage and Reheating: If you have leftovers, store them in an airtight container at room temperature for up to 2 days. To reheat, place the buñuelos in a preheated oven at a low temperature for a few minutes to regain their crispiness.
  8. Add a Twist: While traditional Buñuelos are simply coated with cinnamon sugar, you can add a personal touch by serving them with a drizzle of honey, chocolate sauce, or even a sprinkle of powdered sugar. This can enhance the sweetness and provide a variety of flavor options.


Remember, making Mexican Buñuelos takes a bit of practice, so don’t get discouraged if your first few attempts aren’t perfect. With time and experience, you’ll master the art of creating crispy and delicious Buñuelos that will be enjoyed by all.


Mexican Buñuelos are a delightful and traditional dessert that brings joy to any celebration. With their crispy texture, sweet cinnamon sugar coating, and warm flavors, they are a true treat for the senses. Whether you’re celebrating a special occasion or simply craving a delicious dessert, Mexican Buñuelos are sure to satisfy your sweet tooth and transport you to the vibrant flavors of Mexico.

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