Mexican Bunuelos Recipe [Video]

Mexican bunuelos are a delicious Hispanic treat made from a simple fried dough that’s fried until crispy and beautifully golden, 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!

 

Classic Mexican Bunuelos

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 in a cinnamon and sugar mixture.

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 like homemade churros, and fluffy sopapillas as well as Mexican horchata on the side.

As a kid, I remember making these using a shortcut, that you probably won’t even guess, can out 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 the still-hot tortillas in cinnamon sugar! That my friends, used to be one of my favorite childhood desserts.

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!

Items you need for making these Mexican bunuelos:

There are a few specific items you need for this dish.

• A deep fryer – For frying the bunuelos. Or you can use a heavy deep pan on the stove instead.
• Tongs – For turning and removing bunuelos from the oil.
• A cooling rack – To cool the bunuelos.
• A baking sheet – To place under the cooling rack.
• Mixing bowls – A small one for the cinnamon sugar and a large one for the dough.

Ingredients for authentic Mexican bunuelos:

You probably already have all the ingredients you need. These include:

Dry ingredients

• All-purpose flour – I prefer to use all-purpose flour for these but you can use what you like.
• Baking powder – This is an essential ingredient so do not skip or substitute.
• Salt – Just a little bit of salt for flavor.

Wet ingredients

• Warm water – To help the dough come together.
• Cooking oil – Added to the water to moisten the dough.

Topping ingredients

• Sugar – Regular white granulated sugar is perfect for the flavor and texture.
• Cinnamon – If you have the time, use a fresh cinnamon stick and grind your own for the most incredible cinnamon taste.

How to make the ultimate Mexican bunuelos?

Mix the topping

Mix the sugar and cinnamon in a small bowl.

Make the dough

• Now, add the dry ingredients in a large bowl and stir until mixed. Then, add the wet ingredients and mix with a wooden spoon or the hook attachment on your mixer until the dough comes together.
• Put the dough on a clean lightly floured surface and knead it for 10 minutes.
• Next, 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.

Divide and roll

After, divide the dough into eight smaller balls and roll each one out into an 8 to 10-inch circle. Spread them out on a large clean kitchen towel in one single layer. Do not overlap or they may stick to each other.

Fry the dough

• Then, fill your deep fryer or a large deep pan with two and a half cups of oil and heat until it is 350 degrees F. Place one dough circle in the oil and cook for one minute, turning once with tongs.
• Continue cooking one bunuelo at a time until they are all finished.
• Using the tongs again, take the bunuelo out and place it on the rack to drain.

Top with cinnamon sugar

While it is still warm, sprinkle cinnamon sugar on top, flip it over, and cover that side too.

Expert tip

What is the proper way to knead dough?

Your 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 well before coating it with a dusting of 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.

After, allow it to rest again to allow the gluten to relax before doing it all over again. Keep doing this for about 10 minutes for the best results. Remember not to use too much flour on your counter or hands because it will cause your dough to become crumbly and dry.

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 and then dip it in the batter before letting it fall into the oil to fry. Or make your shapes.
• Savory bunuelos: Instead of cinnamon sugar, dip your fried dough into garlic powder and salt or parmesan cheese for a savory flavor.
• Spicy Mexican bunuelos: If you love spicy food, add some red pepper flakes to your dough and the 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 alone or with other Hispanic dishes for a Mexican night feast. Here are a few of my ideas:

• These crispy sweet treats 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 like caramel sauce, chocolate sauce, or dulce de leche.
• Try these as a dessert served with shrimp tacos, chicken fajitas, quesadillas, homemade salsa, taco lasagna, and burrito bowl.
• For an extra decadent dessert, add a dollop of whipped cream on top of these before serving.

Frequently Asked Questions

What are Mexican bunuelos?

These flat crispy discs of light dough with sweet cinnamon sugar are thought to have originated in Latin America during the 11^th 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.

What is the difference between Mexican and Columbian bunuelos?

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 instead of flattening so they are crispy on the outside and soft on the inside.

What’s different between sopapillas versus Bunuelos?

Also a Mexican treat, sopapillas are a soft sweet dough made with similar ingredients but they are flash-fried to make them puff up like a pillow. Then, they are drizzled with honey and served warm. Bunuelos are flat and crispy and are usually served cold, coated in cinnamon sugar. Both are sweet, deep-fried dough that can be made in just minutes with very few ingredients.

Can you make them in advance?

Sure! You can make the dough, divide it, then freeze it. When ready to cook, simply defrost and let come to room temperature before flattening and frying. 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 get rid of any excess oil before stacking. 

Should I refrigerate my leftovers?

You may notice that just about every recipe I write has you storing your finished product in an airtight container, zipper baggie, or jar with a lid. However, 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.

How to store:

• Refrigerate: I prefer to keep my leftovers on the counter wrapped in a paper towel and separated by 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 them.   
• Defrost: Thaw dough overnight in your refrigerator for the best flavor.

More Mexican desserts to try:

Recipe tips:

• Humidity and temperature will affect your dough. You may need more or less water depending on your 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.
• Sift your flour before and after measuring for soft and smooth dough.
• 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.