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Buñuelos

Buñuelos are a beloved Mexican dessert, consisting of thin, crispy fried dough dusted with cinnamon sugar or drizzled with syrup. With roots in Spain, these treats were brought to Mexico during the colonial period and have since become a staple at festivals and holidays, especially during Christmas and New Year’s celebrations. Buñuelos are often shared with family and friends as a gesture of goodwill. A satisfying and easy-to-make dessert or snack, buñuelos capture the essence of traditional Mexican culinary celebrations.

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Ingredients

  • 2 cups (250 g) all-purpose flour
  • 1 tsp (5 ml) baking powder
  • ¼ tsp (1 ml) salt
  • ½ cup (100 g) + 2 Tbsp (25 g) granulated sugar
  • 1 large egg
  • ¼ cup (60 ml) warm milk
  • 2 Tbsp (30 ml) melted butter
  • 2 tsp (10 ml) vanilla extract, divided
  • 2 cups (500 ml) vegetable oil 
  • 1 tsp (5 ml) ground cinnamon
  • 1 cup (200 g) piloncillo or brown sugar
  • ½ cup (120 ml) water
  • 1 cinnamon stick

Directions

  1. In a large bowl, whisk together the flour, baking powder, salt, and 2 tablespoons of sugar. In a separate bowl, whisk the egg, warm milk, melted butter, and 1 teaspoon vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
  2. Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes to relax the gluten.
  3. Divide the dough into 10-12 equal portions. Roll each portion into a ball, then flatten and roll out into a thin, round disc, about 6–8 inches (15–20 cm) in diameter. The thinner the dough, the crispier the buñuelos will be.
  4. Heat the vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C). Test by dropping a small piece of dough into the oil; it should sizzle and float to the top.
  5. Fry each disc one at a time, flipping occasionally, until golden and crispy, about 1–2 minutes per side. Use tongs or a slotted spoon to remove the buñuelos and drain on paper towels.
  6. In a shallow dish or baking pan, combine a ½ cup of granulated sugar and cinnamon. While the buñuelos are still warm, coat them in the cinnamon sugar mixture.
  7. In a small saucepan, combine piloncillo or brown sugar, water, cinnamon stick, and 1 teaspoon of vanilla extract. Bring to a boil, reduce heat, and simmer for 10–15 minutes until thickened. Drizzle the syrup over the buñuelos before serving.
  8. Arrange the buñuelos on a serving plate and serve warm. 

Notes

  • For even crispier buñuelos, ensure the dough discs are rolled as thinly as possible.
  • Leftovers can be stored in an airtight container for up to 2 days but are best enjoyed fresh.