What Are Buñuelos?
Buñuelos are fried dough balls or flat crispy fritters, traditionally served with a sweet topping during regional holidays and special occasions. Buñuelos appear all over Latin America and beyond. They’re occasionally flavored with savory spices like anise or served alongside hot chocolate for dipping, like their fried cousin, the churro. They can be made sweet or savory, and while Spanish buñuelos resemble small donuts or beignets, Mexican buñuelos are closer to light-as-air fried flour tortillas.
Authentic Mexican Buñuelos Recipe
Makes6 to 8
Prep Time45 min
Total Time55 min
Cook Time10 min
Double or triple this recipe for a crowd, and try serving it with piloncillo syrup (a simple syrup made from an unrefined Mexican cane sugar called panela).
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons vegetable oil
- ¼ cup plus 2 tablespoons warm water
- ½ cup sugar
- 1 tablespoon ground cinnamon
- Additional vegetable oil for frying (about 2 cups, or enough to fill a pan about 2 inches high)
- In a small bowl, combine the cinnamon and sugar and set aside.
- In a large bowl, mix flour, baking powder, and salt. Add the oil and warm water, and mix until the flour mixture becomes a shaggy dough.
- Transfer to a clean working surface and knead until smooth, about 5–8 more minutes.
- Return dough to the bowl and cover with a clean kitchen towel. Allow to rest for a half-hour.
- Divide dough into 6–8 pieces, depending on how big you’d like your buñuelos to be. Roll each section into a tight ball.
- On a lightly floured surface, use a rolling pin to flatten dough balls into even discs about 6–8 inches across.
- Heat oil in a frying pan over medium-high heat. Working 1–2 at a time, fry dough discs until golden brown and crispy, about 30 seconds per side. Remove with a slotted spatula, and transfer to a plate lined with paper towels to remove excess oil before coating in cinnamon sugar mixture or topping of choice. Stack and serve!
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