Light & Crisp Mexican Buñuelos

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My Buñuelos Recipe delivers a delightful crunch you’ll love! Fried to a golden crisp and coated in cinnamon sugar, these Mexican buñuelos offer an irresistible blend of flavor and texture with a prep of only 20  minutes, perfect for satisfying your sweet cravings.

• Authentic Flavor: Infused with anise and vanilla, they bring the taste of Mexican markets right to your home—perfectly aromatic and comforting.
• Easy to Make: With simple ingredients and straightforward steps, you can whip up these festive fritters any time.
• Versatile Enjoyment: Great for the holidays or as an everyday indulgence, and they pair wonderfully with piloncillo syrup or your favorite sweet sauce.

The more I make this recipe, the more I fall in love with it. In this post, I’ve included my top tips to help you achieve perfectly bubbly, crisp buñuelos every time. Be sure to roll them out as thin as possible for that signature crunch. Also, don’t miss my frying tips—they’ll guide you through safely and easily frying at home without any hassle. And here’s a bonus tip: don’t toss out the oil after frying! Once it’s cooled, strain it and store it for future frying adventures.

For even more festive flavors, dive into my collection of Mexican holiday recipes! Cozy up with comforting Mexican Hot Chocolate, indulge in the creamy richness of Mexican Chocolate Flan, or treat yourself to a smooth and spiced Mexican Egg Nog. These classic treats bring the warmth and joy of the season right to your table!

Bold Bakers Loved This!

“I am so glad to see your inclusion of this wonderful Mexican dessert!! Our family enjoys them during the holidays and with piloncillo. Thank you again!” — Jenifer

“These buñuelos are simply divine! The crispy texture combined with the cinnamon sugar makes them the perfect treat for any occasion. I made them for a holiday gathering, and they were a huge hit! I’ll definitely be making this recipe again and again!” —  Maria G.

“I can’t get enough of these Mexican buñuelos! They’re easy to make and taste incredible—crispy on the outside and perfectly sweet. I love serving them with piloncillo syrup for an authentic touch. Highly recommend trying this recipe!” — Luis R.

IMPORTANT NOTE: This recipe was improved and updated on 10/17/2024, to include explanations and substitutes of key ingredients, answers to the most frequently asked questions, make-ahead and storage instructions, and Pro Cehf Tips. 

IMPORTANT NOTE: This recipe was improved and updated on 10/14/2024, to include a NEW STEP-BY-STEP tutorial video, explanations and substitutes of key ingredients, make-ahead and storage instructions, and Pro Top Frying Tips. 

Table of Contents

• What are Buñuelos?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Buñuelos?
• Gemma’s Pro Chef Tips
• 5 Pro Top Frying Tips
• Make Ahead and Storage Instructions
• What do you serve with buñuelos?
• FAQs
• More International Recipes

What Are Buñuelos?

Mexican buñuelos are a traditional dessert of crunchy, fried dough flavored with anise and vanilla, often sprinkled with cinnamon sugar. While they’re especially popular around Christmas, they are enjoyed year-round for their delightful texture and sweet flavors.

• Global Variations: Found in various forms across Southwest Europe, Asia, Latin America, and Africa, each with unique takes on the dessert.
• Texture: Despite being fried, they are light and crisp thanks to their flat, pressed shape.
• Serving Options: Typically topped with cinnamon and sugar or served with piloncillo syrup, which has a caramel-like taste.
• Cultural Roots: Derived from Spanish recipes, but Mexican buñuelos are characterized by their flat disc shape, offering a lovely crunch that sets them apart.

Tools You Need

• Mixing bowls
• Measuring cups
• Measuring spoons
• Measuring jug
• Kettle
• Hand whisk
• Fine mesh sieve
• Knife
• Kitchen scale
• Rolling pin
• Parchment paper
• Pastry brush
• Frying pan
• Tongs
• Wire rack

Key Ingredients

Boiling water

• Activates the dough and helps to create a softer texture.
• Substitute: Hot milk or warm water.

Anise seeds

• Provides a distinctive flavor reminiscent of licorice; traditional in buñuelos. Either whole seeds or ground anise will work.
• Substitute: Fennel seeds or omit for a different flavor.

All-purpose flour

• Forms the base of the dough; provides structure.
• Substitute: Gluten-free all-purpose flour blend.

Granulated sugar

• Adds sweetness to the dough.
• Substitute: Coconut sugar or honey (adjust quantity as needed).

Baking powder

• Acts as a leavening agent to give the dough a lighter texture.
• Substitute: Baking soda (use half the amount) plus an acid (like vinegar or lemon juice).

Salt

• Enhances the overall flavor of the buñuelos.
• Substitute: Sea salt or kosher salt.

Egg

• Binds the ingredients together and contributes to the texture.
• Substitute: 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).

Butter, melted

• Adds richness and flavor to the dough.
• Substitute: Coconut oil or vegetable oil.

Vanilla extract

• Adds flavor depth and aroma.
• Substitute: Almond extract or maple extract.

Vegetable oil, for frying

• Allows for frying, creating a crispy exterior.
• Substitute: Canola oil, peanut oil, or any neutral oil.

Granulated sugar (for coating)

• For coating the fried buñuelos, adding sweetness.
• Substitute: Powdered sugar or a sugar substitute for a healthier option.

Ground cinnamon

• Provides a warm, sweet flavor and aroma, enhancing the buñuelos.
• Substitute: Pumpkin pie spice or nutmeg for a different flavor profile.

How To Make Mexican Buñuelos

Make anise tea

1. In a small bowl combine the boiling water and anise seeds and let steep until the water cools but is still warm, about 15 minutes. Strain out and discard the seeds, reserving the tea.

Make the dough

2. Mix dry ingredients: In a medium bowl combine the flour, sugar, baking powder, and salt.
3. Add fat and wet ingredients: In a separate bowl, whisk together the egg, butter, and vanilla and combine.
4. Form and rest the dough: Add the warm anise tea and mix until a soft and smooth dough is formed. Cover and let the dough rest for 30 minutes.
5. Make cinnamon sugar: While the dough is resting, mix together the sugar and cinnamon for the cinnamon sugar. Set aside.

Shape the dough

6. After the dough has rested, divide it into 12 equal portions, each 4 oz/115g. Cover with cling wrap and allow to rest again for about 15 minutes.
7. On a lightly floured surface, roll the dough as thinly as possible to about 7 ½-inches in diameter. You can stack the rolled portions between sheets of parchment to prevent sticking.

Fry Buñuelos

8. Heat about 2-inches of oil in a medium frying pan and set up a baking sheet lined with a wire rack or paper towels on the counter next to the pan. Place a bowl of cinnamon sugar nearby.
9. When the oil is hot (about 350°F/180°c), fry the buñuelos for a minute or two, pressing down into the oil, until golden brown. Flip and fry the other side for a minute or two, until golden brown.

Serve Buñuelos

10. Transfer to the rack and let drain for a minute, and then sprinkle with cinnamon sugar while still hot. Repeat with the remaining buñuelos.
11. Best enjoyed straight away! Store cooled buñuelos in an airtight container for up to 1 day.

Gemma’s Pro Chef Tips For Making Buñuelos

• Anise is a traditional flavor in buñuelos, but if you can’t find anise seeds, you can use warm water in place of the anise tea.
• Roll the dough out as thinly as possible to be sure you get a nice, crispy result.
• Frying oil is HOT! Never walk away from oil that is heating on the stove. If you are a child, please get a grown-up’s help when frying! 
• Be sure to sprinkle the cinnamon sugar on the buñuelos while they are still hot; otherwise, it won’t stick. 
• Bunuelos are often served with piloncillo syrup. To make it, combine 3 cups (24floz/675ml) water with 1 piloncillo cone, 1 teaspoon orange zest, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, and a pinch of ground clove in a small saucepan. Heat and stir until the piloncillo cone is dissolved. Store any extra syrup in an airtight container for up to 3 weeks.
• For a less traditional twist, serve these buñuelos with a drizzle of homemade chocolate ganache or spiced rum caramel sauce! 

5 Pro Top Frying Tips

• Use a good quality heavy-bottom sauce pan. So the thick and tall rim can prevent oil from coming too far up once the bunuelos are in.
• Use a thermometer to make sure the oil is not smoky.
• Heat up the pan slowly and then keep it steady and even throughout the cooking time. Don’t mess with the knob by cranking up the heat suddenly.
• Keep oil temperature in check so .bunuelos can be fried and sealed from the outside correctly to have a crispy texture. A too-low temperature can soak bunuelos in oil.
• Don’t throw away the oil. Let the hot oil cool down completely. Then pour it over a paper towel-lined sieve to filter out ay debris. Transfer the filtered oil into a bottle.

Make-Ahead and Storage Instructions

Make-Ahead:

You can prepare the buñuelos dough in advance.

• After mixing, cover the dough tightly with plastic wrap and refrigerate it for up to 24 hours.
• When you’re ready to fry, let the dough come to room temperature before rolling it out.

Storage:

• Buñuelos are best enjoyed fresh, but if you have leftovers, store any cooled buñuelos in an airtight container at room temperature for up to 3 days.
• To keep them crispy, place a paper towel in the container to absorb moisture. Reheat them in an oven for a few minutes to restore their crunch before serving.
• For longer storage, you can freeze un-fried dough portions wrapped tightly in plastic wrap and placed in a freezer bag for up to 2 months. Thaw in the refrigerator before frying.

What do You Serve With Buñuelos?

Buñuelos can be enjoyed plain or topped with cinnamon sugar. They are often served with piloncillo syrup, chocolate sauce, or spiced rum caramel sauce for added sweetness.

FAQs

Can I use different spices in buñuelos?

Yes! While anise and vanilla are traditional, you can experiment with other spices like cinnamon, nutmeg, or even citrus zest to enhance the flavor.

What oil is best for frying buñuelos?

Neutral oils with a high smoke point, such as vegetable oil or canola oil, are ideal for frying buñuelos to ensure a crispy texture.

How do you know when the oil is hot enough for frying?

You can use a thermometer to check if the oil is around 350°F (180°C). If you don’t have a thermometer, drop a small piece of dough into the oil; if it sizzles and bubbles, the oil is ready.

What are the best toppings for buñuelos?

In addition to cinnamon sugar and piloncillo syrup, buñuelos can be topped with chocolate ganache,

Why are my buñuelos chewy instead of crispy?

Chewy buñuelos can result from rolling the dough too thick or not frying them long enough. Be sure to roll them thinly and fry until golden brown for a crispy texture.

Make More International Recipes!

• Baklava
• Blancmange
• Portuguese Custard Tarts
• Maamoul
• Bananas Foster
• Irish Apple Amber

IMPORTANT NOTE: This recipe was improved and updated on 10/17/2024, to include explanations and substitutes of key ingredients, answers to the most frequently asked questions, make-ahead and storage instructions, and Pro Cehf Tips. 

IMPORTANT NOTE: This recipe was improved and updated on 10/14/2024, to include a NEW STEP-BY-STEP tutorial video, explanations and substitutes of key ingredients, make-ahead and storage instructions, and Pro Top Frying Tips. 

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