Mexican Buñuelos

Crispy, golden, and coated in cinnamon sugar, Mexican buñuelos are a classic holiday dessert. Light and shatter-thin, they’re drizzled with sweet piloncillo syrup or enjoyed plain. Perfect for Christmas, New Year’s, or anytime you’re craving something festive.

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Prep Time 40

Cook Time 15

Total Time 55

Servings: 8 buñuelos

Course: Dessert, Snacks

Cuisine: Latin American, Mexican

Calories: 300

Ingredients Method Notes

Ingredients

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 a little more if needed
1 tsp vanilla extract

For frying and topping:

Vegetable oil enough for shallow frying, about 1 inch deep
½ cup sugar mixed with 1 tsp ground cinnamon
For piloncillo syrup optional but recommended:
1 cone piloncillo about 8 oz, grated or chopped
1 cup water
1 cinnamon stick
1 clove

Method

Make the dough

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.

Divide and roll

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.

Fry the buñuelos

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.

Add topping

While still warm, sprinkle generously with cinnamon sugar.

Make the syrup (optional)

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.