If there’s one dessert that takes me straight back to cozy winter nights and family gatherings, it’s Mexican buñuelos. These golden, crispy delights are a staple during Christmas, New Year’s, and pretty much any celebration that calls for something sweet. Today, I’m walking you through a Mexican buñuelos recipe that’s easy, comforting, and guaranteed to make your kitchen smell like a fiesta.
What Are Buñuelos?
Buñuelos are fried dough fritters popular across Latin America and Spain. Depending on where you try them, they come in different shapes and flavors.
- In Mexico, buñuelos are thin, crisp, and dusted with cinnamon sugar or drizzled with piloncillo syrup.
- In Colombia, buñuelos are round cheese fritters with a soft inside and golden outside.
- In Spain, you might find them puffier and sometimes filled.
This article focuses on the classic Mexican buñuelos recipe, but I’ll also talk about Colombian buñuelos for those curious about the difference.
Ingredients You’ll Need

For the dough:
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- 1 egg
- 2 tbsp unsalted butter, softened
- ½ cup warm milk (more if needed)
- 1 tsp vanilla extract
For frying and topping:
- Vegetable oil, for frying
- ½ cup sugar mixed with 1 tsp ground cinnamon
For piloncillo syrup (optional but worth it):
- 1 cone piloncillo (about 8 oz), grated or chopped
- 1 cup water
- 1 cinnamon stick
- 1 clove
Step-by-Step: How to Make Buñuelos
1. Make the Dough
In a mixing bowl, combine flour, sugar, baking powder, and salt. Add the egg, butter, vanilla, and warm milk gradually. Mix until a soft dough forms. Knead for about 5 minutes until smooth. Cover with a kitchen towel and let it rest for 30 minutes.
Tip: Don’t skip the resting. It makes rolling easier and gives you those paper-thin discs.
2. Roll Out the Buñuelos
Divide the dough into small balls (about the size of a golf ball). Roll each one out as thin as possible — almost see-through. This is what makes them light and crisp.
3. Fry Until Golden
Heat about 1 inch of oil in a deep skillet. Once hot, fry each buñuelo one at a time, pressing lightly with a spatula so it stays flat. Fry until golden brown on both sides, about 1 minute per side. Drain on paper towels.
4. Coat or Drizzle
While still warm, sprinkle generously with cinnamon sugar. If you’re going the syrup route, simmer piloncillo, water, cinnamon stick, and clove until slightly thickened. Drizzle over the buñuelos right before serving.
Why Mexican Buñuelos Are Special
Unlike doughnuts or churros, buñuelos are whisper-thin and shatter with every bite. The cinnamon sugar adds sweetness, while the optional piloncillo syrup brings a deep caramel-like flavor that feels warm and festive. They’re one of those Mexican dessert recipes easy enough for beginners but impressive enough to wow your guests.
Colombian Buñuelos vs. Mexican Buñuelos
Since the names are the same, people often confuse them. Here’s the quick breakdown:
- Mexican buñuelos recipe: Flat, crisp, topped with cinnamon sugar or syrup.
- Colombian buñuelos recipe: Round, cheesy, soft inside, often served with hot chocolate.
Both are worth making, but today we’re sticking with the Mexican version — think of it as the holiday cousin to churros.
Serving Ideas

Buñuelos are incredibly versatile:
- Pair them with hot chocolate or café de olla for a cozy evening.
- Serve them as a sweet finish after tamales or pozole.
- Stack them on a platter with drizzled syrup for a show-stopping dessert table centerpiece.
And yes, they’re absolutely perfect as Christmas buñuelos — crisp, warm, and made for sharing.
Storage Tips
Buñuelos taste best fresh, but here’s what you can do if you make extra:
- Store cooled buñuelos in an airtight container for up to 2 days.
- Reheat in the oven at 350°F for a few minutes to get back some crispness.
- The piloncillo syrup keeps well in the fridge for a week. Warm it before serving.
Easy Buñuelos Recipe Shortcuts
If you’re short on time, here’s how to make this buñuelos recipe easy:
- Use a tortilla press to flatten the dough balls quickly.
- Swap piloncillo for brown sugar if you can’t find it.
- Make the dough ahead of time and refrigerate overnight.
These tweaks don’t change the heart of the recipe but make it more weeknight-friendly.
Final Thoughts
This Mexican buñuelos recipe is a holiday must-have, but honestly, I make it year-round when I’m craving something crispy, sweet, and nostalgic. Whether you coat them in cinnamon sugar or drizzle them with buñuelos with piloncillo syrup, they never disappoint. If you’ve never tried them, now’s the time. Gather a few simple ingredients, roll out some dough, and watch as these golden discs disappear faster than you can fry them.
So go ahead, give this easy buñuelos recipe Mexican style a try. And if you’re curious, try the Colombian buñuelos recipe next time for a cheesy twist. Both will win a spot in your dessert rotation.

Mexican Buñuelos
Ingredients
Method
- In a bowl, mix flour, sugar, baking powder, and salt. Add the egg, butter, vanilla, and warm milk little by little. Mix until a dough forms. Knead for 5 minutes until smooth. Cover with a towel and let it rest for 30 minutes.
- Cut the dough into small balls (golf-ball size). Roll each one out on a floured surface until it’s very thin, almost see-through.
- Heat oil in a large skillet (about 350°F). Fry one buñuelo at a time, pressing lightly with a spatula to keep it flat. Cook until golden on both sides, about 1 minute per side. Drain on paper towels.
- While still warm, sprinkle generously with cinnamon sugar.
- In a small pot, simmer piloncillo, water, cinnamon stick, and clove until slightly thickened, about 10 minutes. Drizzle over the buñuelos before serving.
Notes
- Fresh buñuelos are best. Eat them the same day for maximum crunch.
- Don’t stack them when warm — the steam will soften them.
- If you can’t find piloncillo, use dark brown sugar.
FAQs About Buñuelos
Q: How do I keep buñuelos crispy?
A: Fry them in hot oil (around 350°F) and don’t stack them until cooled. Moisture is the enemy of crispness.
Q: Can I make buñuelos ahead?
A: Yes, but they’re best enjoyed fresh. You can prep the dough in advance, then roll and fry right before serving.
Q: What’s the difference between buñuelos and sopapillas?
A: Sopapillas puff up like little pillows, while buñuelos stay flat and crisp. Both are delicious, but buñuelos have a distinct holiday vibe.
Q: Can I bake buñuelos instead of frying?
A: You can, but they won’t have the same crunch. If you want a lighter option, spray with oil and bake at 400°F until golden.
Q: Do I have to use piloncillo?
A: No, but piloncillo syrup is a traditional touch. Brown sugar is a decent substitute if piloncillo isn’t available.
