🇲🇽 Homemade Buñuelos (Mexican-Style)
Ingredients
For the dough:
-
2 cups all-purpose flour
-
1 tablespoon sugar
-
1 teaspoon baking powder
-
¼ teaspoon salt
-
1 tablespoon vegetable oil or melted butter
-
1 teaspoon vanilla extract (optional, but recommended)
-
1 large egg
-
½ cup warm water (add more as needed)
For frying:
-
Enough vegetable oil for deep frying
For topping:
-
½ cup sugar
-
1 tablespoon ground cinnamon
🥣 Instructions
1. Make the dough
-
In a bowl, mix flour, sugar, baking powder, and salt.
-
Add the egg, oil, vanilla, and warm water a little at a time.
-
Mix until a soft dough forms.
-
Knead on a lightly floured surface for 5–7 minutes until smooth and elastic.
-
Cover with a towel and let rest for 20–30 minutes (this makes it easier to roll out).
2. Roll the dough
-
Divide dough into 12 small balls.
-
Roll each ball into a very thin circle — the thinner, the crispier.
(Traditionally they should be almost transparent!)
3. Fry
-
Heat oil to 350°F (175°C).
-
Fry one buñuelo at a time, pressing lightly with tongs so it fries evenly.
-
Flip once golden; they cook quickly (about 30–45 seconds per side).
-
Remove and drain on paper towels.
4. Coat
While still warm:
-
Mix cinnamon + sugar in a shallow dish
-
Press each buñuelo gently into the mixture until coated.
✨ Serve
Enjoy warm or at room temperature. They stay crisp for several days in an airtight container.
🍯 Optional syrup (piloncillo miel)
Traditional buñuelos are sometimes served with a cinnamon-vanilla syrup.
Ingredients:
-
1 cone piloncillo (or 1 cup brown sugar)
-
1 cup water
-
1 stick cinnamon
-
1 teaspoon vanilla
-
A squeeze of orange or lemon (optional)
Instructions:
Simmer until thickened (about 10–12 minutes). Drizzle over buñuelos.
If you want, I can also give you Colombian, Venezuelan, or Salvadoran buñuelo recipes—they’re very different but equally delicious!
