Buñuelos are a beloved traditional treat in many Latin American and Spanish cultures — thin, crispy fried dough sprinkled with cinnamon sugar. They’re especially popular during holidays like Christmas or Día de los Muertos, but they’re perfect any time you crave something sweet and crunchy!
🍩✨ Traditional Mexican Buñuelos (Sweet Fried Dough)
Ingredients (Makes about 12–15 buñuelos)
For the dough:
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2 cups all-purpose flour
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1 tsp baking powder
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½ tsp salt
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1 tbsp sugar
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2 tbsp butter, softened or melted
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½ cup warm water (plus more as needed)
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½ tsp vanilla extract (optional)
For frying:
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Vegetable oil (for deep frying)
For topping:
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½ cup granulated sugar
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1 tsp ground cinnamon
🔧 Instructions
1. Make the dough:
In a large bowl, whisk flour, baking powder, salt, and sugar. Add butter and mix until crumbly. Slowly add warm water and vanilla, mixing and kneading until a soft, smooth dough forms (about 5–7 minutes).
2. Rest the dough:
Cover with a damp cloth or plastic wrap and let rest for 30–45 minutes.
3. Divide and roll out:
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Divide dough into 12–15 small balls.
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On a floured surface, roll each ball into a very thin circle — almost translucent (about 6–8 inches wide).
4. Fry the buñuelos:
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Heat 1–2 inches of oil in a deep skillet to 350°F (175°C).
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Fry one buñuelo at a time, flipping once, until golden and crispy (about 30–60 seconds per side).
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Remove and drain on paper towels.
5. Toss in cinnamon sugar:
While still warm, sprinkle or toss each buñuelo generously with the cinnamon sugar mix.
📝 Tips & Variations
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Extra crispy? Use less water and roll the dough extra thin.
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Stacked version: In some regions, buñuelos are stacked and drizzled with piloncillo syrup instead of sugar.
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Make ahead: You can roll and dry out the disks slightly before frying to help them crisp up faster.
Would you like a recipe for Colombian-style buñuelos (cheesy and fluffy), piloncillo syrup, or a gluten-free version next?