Mexican Buñuelos, delicious fried pastries typical of the Latin American tradition, crispy and covered in sugar and cinnamon.
These sweets are somewhat reminiscent of Carnival fritters, but with a spiced aroma and a slightly more crumbly texture. In Mexico, buñuelos are often served with a sweet syrup made from piloncillo (unrefined cane sugar), but they are also delicious simply dusted with sugar and cinnamon.
Making them at home is easier than you might think: you only need a few ingredients like flour, butter, sugar, and vanilla, kneaded until you get a soft and elastic dough. After a short rest, the dough is rolled out thinly, fried in hot oil until golden and crispy, and finally wrapped in a delicious coating of sugar and cinnamon. The result? An explosion of flavors and fragrances that captivates with the first bite!
This recipe is perfect for those who love fried sweets and want to try an international specialty that is easy to replicate at home. Buñuelos are ideal to serve with a cup of hot chocolate or spiced coffee, creating a moment of pure comfort.
Fun fact: in different regions of Mexico, buñuelos are prepared with slight variations, such as the addition of anise or the use of honey instead of sugar. It is also traditional to break a buñuelo before eating it, making a wish for the future!
At the end of the recipe, in the FAQ section, I answered some questions about this preparation. If you have other doubts or curiosities, leave a comment or use the contact form at the end of the page.
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- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 14Pieces
- Cooking methods: Frying
- Cuisine: Mexican
- Seasonality: Carnival, All seasons
- Energy 89.02 (Kcal)
- Carbohydrates 14.07 (g) of which sugars 6.21 (g)
- Proteins 1.22 (g)
- Fat 3.48 (g) of which saturated 1.86 (g)of which unsaturated 1.51 (g)
- Fibers 0.46 (g)
- Sodium 56.36 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Mexican Buñuelos
- 2 cups all-purpose flour
- 1/8 cup sugar
- 3 tbsp butter
- 1/2 cup water (warm)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 1 teaspoon ground cinnamon
- peanut oil (for frying)
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
Tools
- Kitchen Scale
- Stand Mixer
- Rolling Board
- Knife
- Rolling Pin
- Pan
Mexican Buñuelos Recipe
Start preparing the Mexican buñuelos by placing all the ingredients required for the recipe in the stand mixer bowl.
Knead with a flat beater or spiral hook until you get a compact dough ball.
Work it a bit more with your hands to make it smooth and let it rest covered for 10-15 minutes.
Divide the dough into portions of 1 oz each.
With these amounts, you will get approximately 14.
Form each portion into a ball by working the dough like a meatball.
Roll out each dough ball with a rolling pin or pasta machine.
It should become very thin, almost transparent.
Heat peanut oil in a high-edged pan.
If you’re using a deep fryer, set it to 350°F.
Fry the Mexican buñuelos (no more than one or two at a time to avoid cooling the oil too much) until they are golden on both sides.
Add a teaspoon of cinnamon to 1/4 cup of sugar.
Mix the two ingredients well.
Pour the cinnamon sugar over the hot Mexican buñuelos, making sure to distribute it well.
Enjoy them immediately or store them in an airtight container.
Mexican Buñuelos
Check this section to clear your doubts, if you can’t find the answer to your question, comment or write to me using the form below.
Also try Savory Churros with Parmesan
FAQ
Can they be baked instead of fried?
Traditional buñuelos are fried, but you can try baking them at 356°F for about 10-12 minutes, turning them halfway through cooking. However, the texture will be less crispy compared to frying.
Can I replace butter with another ingredient?
Yes, you can use vegetable oil in the same amount for a lactose-free alternative, but the flavor and texture may vary slightly.
Can I use a different type of flour?
All-purpose flour is ideal for achieving a light and crispy texture, but you can try using whole wheat or spelt flour for a slightly different version. Avoid using flours that are too whole grain, as they would make the dough less elastic.
Carnival Menu, lots of recipes and ideas from appetizers to desserts
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