Buñuelos are golden, crispy fritters that are especially popular during holidays and celebrations across Latin America and Spain. These sweet, airy treats are fried until crisp, then dusted with cinnamon sugar or drizzled with syrup. Their light texture and comforting aroma of cinnamon make them a festive favorite for Christmas and New Year gatherings.
Cooking Time: 40 minutes
Servings: 16 buñuelos
Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon sugar
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, softened
1 large egg
½ teaspoon vanilla extract
½ cup warm water (add more as needed)
Vegetable oil, for frying
For Cinnamon Sugar Coating:
½ cup sugar
1 teaspoon ground cinnamon
Optional Syrup (Mexican-style):
1 cup piloncillo (or brown sugar)
½ cup water
1 cinnamon stick
1 clove
1 teaspoon vanilla extract
Instructions:
-
Make the Dough
In a large bowl, mix flour, baking powder, salt, sugar, and cinnamon. Add softened butter, egg, and vanilla. Gradually pour in warm water, mixing until a soft dough forms. Knead on a lightly floured surface for 5–7 minutes until smooth and elastic. Cover with a clean towel and rest for 30 minutes. -
Shape the Buñuelos
Divide the dough into 16 small balls. Using a rolling pin, roll each ball into a thin circle (about 6 inches wide). The thinner you roll them, the crispier they’ll be. Lay each rolled dough on a floured surface, separating with parchment paper to prevent sticking. -
Heat the Oil
Pour about 2 inches of oil into a deep skillet and heat over medium-high to 350°F (175°C). -
Fry the Buñuelos
Fry one or two at a time. Press them lightly with a spatula as they puff up. Fry each side for about 30–45 seconds, until golden brown. Remove and drain on paper towels. -
Coat or Serve with Syrup
While still warm, sprinkle both sides with cinnamon sugar.
For syrup: Combine piloncillo, water, cinnamon stick, clove, and vanilla in a small saucepan. Bring to a boil, then simmer for 10 minutes until slightly thickened. Drizzle over buñuelos before serving.
Nutrition (per buñuelo):
Calories: 185
Protein: 3g
Carbohydrates: 25g
Fat: 8g
Sugar: 9g
Fiber: 1g
Tips:
If the dough is too sticky, add a little more flour while kneading.
Make sure the oil is hot enough before frying—if it’s too cool, the buñuelos will absorb oil and turn greasy.
You can make the dough ahead and refrigerate it for up to 1 day before frying.
For an extra festive flavor, mix orange zest or a splash of anise extract into the dough.
Serve warm with hot chocolate or café de olla for a cozy treat.
