Authentic Mexican Buñuelos Recipe

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Golden, crispy, and lightly dusted with powdered sugar, Mexican Buñuelos are a beloved treat that evoke the warmth and celebration of holidays, festivals, and cherished family gatherings. Their paper-thin crunch and subtly sweet flavor make them irresistibly snackable — one bite and you’re transported to a bustling plaza during Las Posadas or a cozy kitchen on Christmas Eve. Buñuelos are more than just a dessert; they’re a festive tradition passed through generations.

These delicate disks of joy are deep-fried to perfection and traditionally topped with cinnamon sugar or piloncillo syrup. Whether you’re serving them as a quick treat for guests or preparing a batch for a seasonal feast, this buñuelos recipe brings a delicious piece of Mexican heritage to your kitchen. Get ready to experience a crispy, aromatic bite of tradition.

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Ingredients for this Authentic Mexican Buñuelos Recipe

• 2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 egg
• 2 tablespoons unsalted butter, melted
• ½ cup warm water (adjust as needed)
• 1 teaspoon vanilla extract
• Oil for frying (vegetable or canola)
• ½ cup granulated sugar (for coating)
• 1 tablespoon ground cinnamon (for coating)
• Optional: powdered sugar for dusting or piloncillo syrup for drizzling

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Step 1: Prepare the Dough

In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Make a well in the center and add the egg, melted butter, vanilla extract, and warm water gradually. Mix until a dough forms. Knead the dough on a lightly floured surface for about 5–7 minutes until it becomes smooth and elastic. If it feels too sticky, sprinkle in a little more flour.

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Step 2: Rest the Dough

Wrap the dough in plastic wrap or cover it with a clean kitchen towel. Let it rest for 30 minutes at room temperature. This helps relax the gluten and makes the dough easier to roll out.

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Step 3: Shape the Buñuelos

Divide the dough into 12 equal pieces and roll each into a ball. Using a rolling pin, flatten each ball into a very thin circle, almost transparent. The thinner the dough, the crispier the buñuelos will be. You can use a tortilla press to start flattening them, then finish with a rolling pin for thinness.

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Step 4: Fry the Buñuelos

In a deep skillet or frying pan, heat about 1 inch of oil over medium heat until it reaches 350°F (175°C). Carefully place one buñuelo at a time into the oil. Fry for about 30–45 seconds on each side or until golden brown and crispy. Use tongs to flip and remove them, draining on paper towels.

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Step 5: Add the Finishing Touch

While still warm, sprinkle each buñuelo with the cinnamon-sugar mixture or dust with powdered sugar. If desired, drizzle with piloncillo syrup for a richer, more traditional flavor.

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Estimated Nutrition

Per serving (1 buñuelo, assuming recipe yields 12):

• Calories: ~180
• Total Fat: 9g
• Saturated Fat: 1.5g
• Cholesterol: 15mg
• Sodium: 100mg
• Total Carbohydrates: 22g
• Dietary Fiber: 0.5g
• Sugars: 6g
• Protein: 2g

Note: Nutritional values are estimates and may vary based on frying oil absorption and toppings.

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Frequently Asked Questions

1. Can I bake buñuelos instead of frying them?

While traditionally fried, you can bake them at 400°F (200°C) for 5–7 minutes per side. They won’t be quite as crispy, but it’s a lighter option.

2. Why are my buñuelos not crispy?

This usually means the dough wasn’t rolled thin enough or the oil wasn’t hot enough. Aim for a transparent thinness and maintain 350°F during frying.

3. Can I freeze buñuelos?

Yes, after frying and cooling completely, layer them between parchment paper and freeze in a sealed container. Reheat in the oven to restore crispness.

4. What is piloncillo syrup?

Piloncillo syrup is a traditional Mexican syrup made from unrefined cane sugar, often spiced with cinnamon and cloves. It adds a deep, molasses-like sweetness.

5. Can I use a different flour, like whole wheat or gluten-free?

Whole wheat can work but will change the texture. For gluten-free, use a 1:1 gluten-free blend and expect a slightly more delicate result.

6. What oil is best for frying?

Use a neutral oil with a high smoke point such as vegetable, canola, or peanut oil for best results.

7. Can I reuse the oil after frying?

Yes, let it cool, strain out crumbs, and store it for up to 2 weeks. Use it only for savory or sweet dishes depending on your buñuelos’ flavoring.

8. How thin should I roll the dough?

As thin as possible without tearing — you should almost be able to see through it. This ensures the light, crisp texture buñuelos are famous for.

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