Authentic Mexican Bunuelos Recipe

You know those moments when you’re craving a sweet treat that feels like a warm hug? Let me introduce you to my absolute favorite soul-soothing snack: homemade buñuelos. These crispy, sugary disks of joy are perfect for those days when you just need a little extra sweetness in your life.

I greatly enjoy sharing my recipe for authentic Mexican Buñuelos, made with commonplace elements such as all-purpose flour, baking powder, and a mere whisper of vanilla extract. These crispy, sweet confections dusted with cinnamon and sugar not only make me smile in delight but also, I daresay, bring the kind of comforting dessert vibes that everyone would enjoy.

Authentic Mexican Bunuelos Recipe Ingredients

• All-purpose flour: Provides structure, carbohydrate source.
• Granulated sugar: Sweetens the dough and dusting.
• Baking powder: Helps the dough rise, adds lightness.
• Unsalted butter: Adds richness, enhances flavor.
• Ground cinnamon: Provides warm, aromatic flavor.
• Vanilla extract: Enhances sweetness, adds aroma.

Authentic Mexican Bunuelos Recipe Ingredient Quantities

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons granulated sugar
• 1 tablespoon unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup warm water
• Vegetable oil, for frying
• 1 cup granulated sugar, for dusting
• 1 tablespoon ground cinnamon, for dusting

How to Make this Authentic Mexican Bunuelos Recipe

1. In a big bowl, blend well together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 2 tablespoons of granulated sugar.

2. Combine 1 tablespoon of softened unsalted butter with the following and mix until the mixture resembles coarse crumbs.

Ingredient and Measurement:

1 tablespoon softened unsalted butter.

Instructions:

Mix with the following until well combined.

3. In another bowl, whisk together 1 large egg and 1 teaspoon of vanilla extract. Pour this mixture into the dry ingredients.

4. Slowly pour in 3/4 cup of warm water, stirring all the while, until the mixture transforms into a nice, homogenous dough.

5. Place the dough on a surface covered with flour and knead it for approximately 5 minutes. When you are finished, it should look smooth, and it should have a texture that is somewhat elastic.

6. Portion the dough into small balls (about the size of golf balls), cover with a cloth, and allow to rest for about 15 minutes.

7. On a floured surface, roll each ball into a thin, round shape.

8. A large skillet should be heated over medium heat with vegetable oil. The oil should be an inch deep and reach a temperature of approximately 350°F (175°C).

9. Buñuelos should be fried until golden brown on both sides, about 1-2 minutes per side. They should be drained on paper towels.

10. Combine 1 cup of sugar with 1 tablespoon of cinnamon. Dust the warm buñuelos with the sugar-cinnamon mixture. Serve immediately.

Authentic Mexican Bunuelos Recipe Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Whisk
4. Measuring cups
5. Measuring spoons
6. Wooden spoon or spatula
7. Clean kitchen surface or large cutting board (for kneading)
8. Rolling pin
9. Cloth or kitchen towel
10. Large skillet
11. Deep-fry thermometer
12. Paper towels
13. Plate or tray
14. Shallow dish or small bowl (for sugar-cinnamon dusting)

FAQ

• Can I make the dough in advance?The dough can be made a day earlier and stored in the fridge, wrapped tightly. Let it come to room temperature before rolling and frying.
• What can I use instead of vegetable oil for frying?You can use any neutral oil with a high smoke point in place of vegetable oil, like canola or peanut oil.
• How do I know when the oil is hot enough for frying?A few seconds should be sufficient for a small piece of dough to sizzle and brown when the oil is at around 350°F (175°C).
• Can I bake the bunuelos instead of frying them?Although bakers in the flatlands of Michoacán have traditionally made buñuelos with a more complex recipe, artisans throughout Mexico have regional variations, and even families have their own specific way of making them. Remember that whatever version you make, you’re still getting a sweet, crispy, holiday treat—maybe with a few less calories if you bake them instead of deep-frying them.
• How should I store leftover bunuelos?Keep leftover bunuelos in a sealed container at room temperature. They will be fine for 2 days. If you want to eat them after that, they can be put in a warm oven for a few minutes to refresh them.
• Can I use whole wheat flour instead of all-purpose flour?You can use whole wheat flour, but you’ll get a denser texture. For best results, use a combination of whole wheat flour and all-purpose flour.
• What is the best way to coat the bunuelos with sugar and cinnamon?In a shallow dish, combine the sugar and cinnamon. When the buns are hot, toss them in the sugar cinnamon mixture to coat them evenly.

Authentic Mexican Bunuelos Recipe Substitutions and Variations

All-purpose flour: Substitute with gluten-free, 1-to-1, all-purpose flour for a more suitable, gluten-free version.
Coconut oil or margarine can be used in place of unsalted butter for a dairy-free option.
Big egg: Utilize a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan swap.
Almond extract or even a pinch of cinnamon can be used in place of vanilla extract.
Frying with vegetable oil: Alternatives to using vegetable oil for frying include canola oil and light olive oil.

Pro Tips

1. For extra flavor, you can infuse the water you use for the dough with a cinnamon stick. Just warm the water with a cinnamon stick for a few minutes, remove the stick, and then use the warm cinnamon water in your dough mixture.

2. Chill the dough briefly in the refrigerator after kneading and before rolling it out. This helps relax the gluten, making it easier to roll the dough into thin rounds without it springing back.

3. To ensure the buñuelos are uniformly cooked and fried to perfection, flip them frequently while frying. This not only gives you an even color and texture but also helps them puff up nicely.

4. Test your oil’s temperature before frying by dropping a small piece of dough into the oil. If it sizzles and rises to the surface quickly, the oil is ready. Proper oil temperature ensures that the buñuelos will be crispy without absorbing too much oil.

5. For a different twist, try adding a pinch of nutmeg or a small amount of citrus zest (like lemon or orange) to the dough. This will add a subtle, aromatic flavor that complements the cinnamon-sugar coating.