Easy Bunuelos Recipe (Mexican)

Bunuelos Recipe are thin, crispy fritters that are fried to golden perfection and sprinkled with cinnamon sugar.

You’ll find variations in many cultures, but this version is especially popular in Mexico and Colombia, often enjoyed during Christmas or special gatherings.

Whether you call them buñuelos, bunuelos, or use a bunuelo mold, the result is deliciously similar.

One of my favorite memories from growing up was the smell of freshly fried bunuelos wafting through the house during the holidays.

My grandmother would make stacks of them—light, crisp, and still warm—sprinkled with cinnamon sugar that melted right on top.

We’d eat them straight off a paper towel-lined plate, hands dusted in sugar, giggling at how many we could eat before dinner.

This bunuelos recipe brings that same joy and simplicity into your kitchen, no special tools required.

These sweet, crunchy rounds are perfect for celebrations, cozy weekends, or just because you’re craving something homemade and nostalgic.

Let’s make a batch together—I promise, once you fry one, you’ll want a whole pile.

Why You’ll Love The Bunuelos Recipe?

This bunuelo recipe is simple, satisfying, and full of flavor. It uses pantry ingredients, and the crispy texture, paired with that sugary cinnamon topping, makes it irresistible. Plus, you don’t need any special tools—just a rolling pin and a skillet.

What Does Bunuelos Recipe Taste Like?

Imagine a cross between a crisp funnel cake and a churro. Sweet, crunchy, slightly warm with cinnamon sugar sticking to every bite. That’s the magic of buñuelos.

How To Make Bunuelos Recipe?

Recipe Overview

This bunuelos recipe is quick to prep and gives you that perfect crisp without any complicated steps.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Cuisine: Mexican, Colombian
• Course: Dessert, Snack
• Difficulty: Easy
• Yield: 10–12 bunuelos
• Calories: ~190 per piece

Equipment You’ll Need

• Mixing bowl
• Rolling pin
• Skillet or deep frying pan
• Slotted spoon or tongs
• Paper towels
• Plate or wire rack
• Small bowl for cinnamon sugar

Ingredients

For the bunuelos:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup warm water
• 4 tablespoons oil
• 2+ cups frying oil (for cooking)

For the cinnamon sugar topping:

• ½ cup granulated sugar
• 1 tablespoon ground cinnamon

Ingredient Notes

1. Flour: Stick with all-purpose for the best texture—light but crispy.

2. Baking Powder: Helps puff the dough just enough without making them bready.

3. Water: Make sure it’s warm (not hot) to bring the dough together smoothly.

4. Oil for Frying: Use a neutral oil like canola or vegetable. They can handle the heat and let the cinnamon sugar shine.

5. Cinnamon Sugar: Mix well ahead of time so you can dust the bunuelos the second they come out of the oil.

Instructions

1. Make the dough:

In a large bowl, whisk together the flour, baking powder, and salt. Add the warm water and 4 tablespoons of oil. Mix with your hands or a spoon until a dough forms.

2. Knead and rest:

Turn the dough onto a lightly floured surface. Knead for about 5 minutes until smooth. Cover with a towel and let rest for 10 minutes.

3. Shape the bunuelos:

Divide the dough into 10–12 pieces. Roll each piece into a ball, then flatten and roll out into thin circles (around 5–6 inches wide). The thinner, the crispier!

4. Heat the oil:

In a deep pan or skillet, heat about 2 inches of oil over medium-high. Test the oil by dropping in a small piece of dough—it should bubble and rise quickly.

5. Fry the bunuelos:

Fry one or two at a time. Cook for 30–45 seconds per side, flipping when golden brown. Use tongs or a slotted spoon to remove and place on paper towels to drain.

6. Dust with cinnamon sugar:

While still warm, generously coat each bunuelo with the cinnamon sugar mix.

Nutrition Facts (Per Serving – approx.)

• Calories: 190
• Carbohydrates: 23g
• Fat: 10g
• Protein: 2g
• Sugar: 8g
• Sodium: 120mg

Tips and Variations

1. Add a dash of vanilla to the dough for a sweeter note.

2. Top with powdered sugar or drizzle with honey instead of cinnamon sugar for a fun twist.

3. Colombian bunuelos often use cheese—try mixing in queso fresco for a savory option.

4. Make ahead: You can shape the dough ahead of time and fry just before serving.

5. Storage: Store in an airtight container at room temp for 1–2 days. Re-crisp in the oven if needed.

Expert Tips & Troubleshooting

1. If your bunuelos puff too much and turn doughy inside, roll them thinner.

2. Oil too hot? They’ll brown too fast. Lower the heat and test again.

3. Dough cracking while rolling? Let it rest a little longer.

4. Want them extra crispy? Fry until golden and fully dry on both sides.

What’s The Best Way To Store Bunuelos Recipe?

Once cooled, keep them in a paper towel-lined container with a loose lid. This helps absorb any extra oil and keeps them crisp for up to two days.

Can I Freeze Bunuelos Recipe?

Yes! Freeze the rolled, uncooked dough rounds between sheets of parchment. Fry straight from frozen—just give them a few extra seconds per side.

Serving Suggestions

1. Serve with a cup of hot chocolate or coffee.

2. Add whipped cream or a scoop of vanilla ice cream for dessert.

3. Pair with a slice of cheesecake if you’re feeling extra festive.

FAQ

Conclusion

This Bunuelos Recipe brings a bit of celebration to any day. Whether you’re making them for a holiday, a get-together, or just to treat yourself, they’re the kind of snack that makes everyone happy.

If you give them a try, I’d love to hear how they turned out—drop a comment or tag me @allcooksrecipe with your cinnamon-sugar covered creations!