Authentic Mexican Bunuelos
Mexican bunuelos are a delicious Hispanic treat made from simple dough, fried until golden and crispy, then rolled in sweet cinnamon sugar. These are so easy to make, and you only need 7 ingredients to make this traditional Mexican dessert! Crunchy and sweet, with the cinnamon flavor that we all love, these easy pastries will quickly become a favorite once you try them!
If you like Mexican desserts, then Mexican Bunuelos are the real deal! These crispy-crunchy fritters doused in cinnamon sugar are a staple in Mexico during the holidays. For those occasions, they are shaped into stars or flowers and served with other sweets, such as homemade churros, fluffy sopapillas, and Mexican horchata on the side.
Table of contents
I always get some of these delicious fritters from street vendors when visiting Mexico and love their crunchiness and cinnamon flavor. So, I decided to make them myself from scratch. It is pretty simple with just some flour, baking powder, salt, oil, water, and cinnamon sugar. When fried, the dough turns into a crispy disc that you coat with a cinnamon-and-sugar mixture.
As a kid, I remember making these using a shortcut that you probably won’t even guess. Can you try? I was making them with my grandma using flour tortillas. Yes, I used to like them so much that we would get small flour tortillas, fry them, and coat them in cinnamon sugar while they were still hot! That, my friends, used to be one of my favorite childhood desserts.
Why you will love this recipe:
These authentic bunuelos are incredibly simple to make but taste so good! They have a crispy exterior that puffs up a little while getting deep-fried, so you get these crunchy pockets that are so fun to bite into. While piping hot, they’re smothered in cinnamon sugar, which melts slightly into the fritters. Sweet, effortless, and with a wonderful texture, I can’t wait for you to enjoy these treats!
- Simple yet impressive: While this recipe uses such simple ingredients, it always turns out amazing, and is guaranteed to wow your guests.
- Crowd pleaser: I always double the recipe; from my experience, they are gone in minutes!
- Budget-friendly: I like a recipe that tastes amazing, yes, and is frugal and easy on my bank account.
- Easy to make: These are easy to make; you just follow a few steps, and they are pretty straightforward.
What you will need
- Dry ingredients – I use all-purpose flour, baking powder, and salt.
- Wet ingredients – Warm water and cooking oil.
- Topping ingredients – White sugar mixed with ground cinnamon.
How to prepare
Mix the topping: I combine the sugar and cinnamon in a small bowl.
Make the dough: Now, I add the dry ingredients to a large bowl and stir until mixed. Then, add the wet ingredients and mix with a wooden spoon or the hook attachment of a mixer until the dough comes together.
Let it rest: I transfer the dough to a clean, lightly floured surface and knead it for 10 minutes. After that, I roll it into a smooth ball and put it back in the bowl. Cover with a kitchen towel and let it rest for 30 minutes.
Shape: Afterward, I divide the dough into 8 smaller balls and roll each one out into an 8- to 10-inch circle. Spread them out on a large, clean kitchen towel in a single layer, without overlapping, or they may stick to each other.
Fry: Then, I fill a deep fryer or a large deep pan with 2.5 cups of oil and heat it to 350 degrees F. I place one dough circle in the oil and cook for one minute, turning once with tongs. I continue cooking one bunuelo at a time until they are all finished. Using the tongs again, I take the bunuelo out and place it on the rack to drain.
Topping: While it is still warm, I sprinkle cinnamon sugar on top, flip it over, and cover the other side too.
Expert tip
The proper way to knead the dough
The Mexican bunuelos need gluten for the structure. Kneading the dough is the only way to do that. You can let your stand mixer do the kneading if you want to, but I prefer the hands-on approach. First, clean a flat, stable surface and dry it thoroughly before dusting it with flour. Then, press it with the heels of your hands and push away from yourself. Then, fold it back over on itself, slap it, and give it a quarter turn. Continue to do this until you have kneaded the whole thing. Then, flip it over and start again.
Afterward, allow it to rest again to let the gluten relax before repeating. Keep doing this for about 10 minutes for the best results. Remember not to use too much flour on your counter or hands, as it can make your dough crumbly and dry.
More tips to consider
- Sift the flour before and after measuring to achieve a soft, smooth dough.
- Humidity and temperature will affect the dough. You may need more or less water depending on the situation, but it should feel tacky but not too sticky.
- It is best to fry these large flat discs one at a time so they do not stick together.
- If you do not have a thermometer to check your oil temperature, drop a tiny piece of dough into it. If it sizzles and floats, it is ready.
- Keep the oil at 350 degrees while you cook. Any hotter and they will burn. If it is too cool, they will become soggy from absorbing the oil.
Recipe variations and add-ins:
- Make shapes: They sell molds to make flower and star shapes with your dough. You will need to oil the mold, then dip it in the batter, and let it fall into the oil to fry. Or make your shapes.
- Savory bunuelos: Instead of cinnamon sugar, dip your fried dough in garlic powder and salt, or in parmesan cheese, for a savory flavor.
- Spicy Mexican bunuelos: If you love spicy food, add red pepper flakes to both your dough and your topping.
- Chocolate bunuelos: Try adding cocoa powder to your dough to make chocolate bunuelos.
- Add extracts: A tiny bit of vanilla, almond, or butter extract will give these bunuelos some extra flavor.
Serving suggestions:
Mexican bunuelos can be served on their own or alongside other Hispanic dishes for a Mexican night feast or Cinco de Mayo celebrations. Make shrimp tacos, chicken fajitas, quesadillas, homemade salsa, taco lasagna, or a burrito bowl for a delicious dinner. Afterward, serve these crispy, sweet treats, which are the perfect complement to a bowl of ice cream. Try my easy and delicious 3-ingredient Oreo ice cream recipe.
You could also serve these with a variety of dips, such as caramel, chocolate, or dulce de leche. For an extra decadent dessert, add a dollop of whipped cream on top of these before serving. They go hand in hand with coffee, tea, or a melon margarita. My favorite way to enjoy crispy bunuelos? Making an ice cream sandwich using them.
How to store:
- Refrigerate: I prefer to keep my leftovers on the counter, wrapped in a paper towel and separated with wax paper, so they stay crunchy. You can keep them this way for several days. Or, you can refrigerate in an airtight container or baggie for about a week.
- Freezing: Freezing the cooked bunuelos will make them soft and chewy. It is better to freeze the dough, and you can keep it until you are ready to make it.
- Defrost: Thaw dough overnight in your refrigerator for the best flavor.
Frequently Asked Questions
These flat, crispy discs of light dough with sweet cinnamon sugar are thought to have originated in Latin America during the 11th century. The story goes, “A Moorish baker from Seville, Spain, first invented bunuelos when dropping dough into hot oil as a way to make cheaper bread when fuel was scarce.” Another story says that Spanish conquistadors brought them to Latin America, where they were made into different variations with syrup, sugar, and anise.
The Mexican recipe, like my authentic one here, is made with flour rolled out into a disc, deep-fried in oil, and coated in cinnamon sugar. Columbian bunuelos are made with cassava flour, cornstarch, or tapioca flour mixed with Queso fresco cheese. The Cuban variety is left in balls rather than flattened, so it is crispy on the outside and soft on the inside.
Sure! You can make the dough, divide it, then freeze it. When ready to cook, simply defrost, let it come to room temperature, then flatten and fry. Since these will stay fresh at room temp for up to 3 days, you can also fry them up and place them in a cool area on the counter. We suggest cooling them down on a rack to remove any excess oil before stacking.
Also a Mexican treat, sopapillas are soft, sweet dough made with similar ingredients, but they are flash-fried to puff up like a pillow. Then, they are drizzled with honey and served warm. Bunuelos are flat, crispy, and usually served cold, coated in cinnamon sugar. Both are sweet, deep-fried dough that can be made in just minutes with very few ingredients.
You may notice that just about every recipe I write includes instructions for storing the finished product. These are much better stored outside of a container. I keep mine stacked on the counter, covered loosely with a paper towel, but you can also put them in a brown paper bag. Place a piece of wax paper or parchment paper between each one to keep them from sticking.
More Mexican desserts to try:
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Mexican Bunuelos Recipe
Ingredients
Bunuelos:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup warm water
- 4 tablespoons oil
- 2 1/2 cups for frying
Cinnamon sugar topping:
- 2/3 cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions
Cinnamon sugar topping:
- Combine the ingredients in a small bowl and set aside.
Bunuelos:
- Add all-purpose flour, baking powder, and salt to a large bowl and stir to combine.
- Add the warm water and 4 tablespoons of oil, and mix with a wooden spoon or the hook attachment on a mixer until the dough comes together.
- Move the dough onto a clean, flat surface and knead it for 10 minutes, or until it becomes smooth.
- Roll it into a ball and place it back in the bowl, cover it with a kitchen towel, and let it rest for 30 minutes.
- Divide the dough into 8 equal balls and roll each on a lightly floured surface with a rolling pin to form a circle measuring 8 to 10 inches in diameter.
- Arrange the dough circles onto a large kitchen towel in ONE single layer.
- Place a large, deep pan on the stove, add 2 1/2 cups of oil, and heat the oil to 350°F.
- Fry each dough circle for about 1 minute, turning once, until golden brown on both sides.
- Transfer to a cooling rack set on a baking sheet to let the excess oil drain.
- While still warm, sprinkle with cinnamon sugar, and serve.
Video
Notes
The proper way to knead the dough
The Mexican bunuelos need gluten for the structure. Kneading the dough is the only way to do that. You can let your stand mixer do the kneading if you want to, but I prefer the hands-on approach. First, clean a flat, stable surface and dry it thoroughly before dusting it with flour. Then, press it with the heels of your hands and push away from yourself. Then, fold it back over on itself, slap it, and give it a quarter turn. Continue to do this until you have kneaded the whole thing. Then, flip it over and start again. Afterward, allow it to rest again to let the gluten relax before repeating. Keep doing this for about 10 minutes for the best results. Remember not to use too much flour on your counter or hands, as it can make your dough crumbly and dry.More tips to consider
- Sift the flour before and after measuring to achieve a soft, smooth dough.
- Humidity and temperature will affect the dough. You may need more or less water depending on the situation, but it should feel tacky but not too sticky.
- It is best to fry these large flat discs one at a time so they do not stick together.
- If you do not have a thermometer to check your oil temperature, drop a tiny piece of dough into it. If it sizzles and floats, it is ready.
- Keep the oil at 350 degrees while you cook. Any hotter and they will burn. If it is too cool, they will become soggy from absorbing the oil.
I love these! I buy them at HEB but I bet they taste so much better made at home. If I’m feeling bold, I’ll try this!
My family would love these. They love sopapillas when we eat out and these sound so similar.
I never had this before, I can’t wait to try this recipe.
Really appreciate there is instruction about this recipe. My first time to heard this, I would love to try this recipe.
This sounds like a perfect simple treat! I love cinnamon and sugar together.
My grandmother used to make these for us when we were little kids. I am happy you shared the recipe for it. I have to make this soon!
I didn’t realise there was a Mexican version. We do something like similar, I have Greek origins.
I remember my parents making something similar to that when I was a child, but they called it something else. We loved them but didn’t get them often because they are not very healthy (or at least the way they fried them wasn’t)
I’ve never tried this but it looks very delicious. I would love to try this recipe.
I hadn’t heard of these before. We love trying new foods and this sounds delicious.
I will have to try this too. Thanks for this awesome recipe!
These are quick and easy to make snacks and they’re really good! My kids loved them!