Crispy Authentic Mexican Bunuelos Recipe: Sweet Golden Treats

Crisp and golden, these delectable bunuelos dance with traditional Mexican flavors that spark joy at every bite.

Street vendors across Mexico have perfected this authentic Mexican bunuelos recipe through generations of culinary passion.

Delicate wheat flour tortillas shimmer with cinnamon-sugar crystals, creating a sweet and irresistible treat.

Each piece tells a story of cultural heritage and warmth from Mexican kitchens.

The light, airy texture contrasts beautifully with the rich, caramelized coating that makes these bunuelos truly special.

Simple ingredients transform into a magical dessert that connects you directly to Mexico’s vibrant culinary traditions.

Gather your loved ones and savor these crispy, sweet delights that will transport your taste buds south of the border.

FAQs

• What are bunuelos?

Bunuelos are traditional Mexican crispy fried pastries made from flour dough, similar to a thin, sweet fritter that’s popular during holidays and special occasions.

• Are bunuelos difficult to make at home?

No, bunuelos are relatively simple to prepare. With basic ingredients and some practice in rolling and frying, home cooks can easily make them following step-by-step instructions.

• What makes bunuelos crispy?

The crispiness comes from frying the thin dough disks in hot oil at the right temperature (350F) and ensuring the dough is rolled very thin before frying.

Authentic Mexican Bunuelos Crave Factors

• Simple ingredients and straightforward steps make this Mexican dessert a breeze to prepare for home cooks of all skill levels.
• Delightful crispy texture and sweet cinnamon coating create an irresistible treat that brings everyone together around the table.
• Authentic Mexican bunuelos offer a delicious way to explore traditional cuisine and share a piece of rich culinary heritage with loved ones.
• Perfect for gatherings, holidays, or spontaneous sweet cravings, these bunuelos can be whipped up with minimal kitchen equipment and basic pantry ingredients.

Everything You Need for Mexican Bunuelos

• Flour: A basic ingredient that provides structure and texture to the bunuelos.
• Baking Powder: Helps the dough rise and creates a light, airy texture.
• Cinnamon: Adds a warm, sweet spice to the bunuelos.
• Salt: Enhances the overall flavor of the dough.

• Butter: Adds richness and helps create a tender, flaky texture.
• Sugar: Provides sweetness and helps with browning.
• Vanilla: Contributes a subtle, aromatic flavor to the bunuelos.
• Water: Helps bind the ingredients and create the dough consistency.

• Cinnamon Sugar: A classic sweet topping that adds extra flavor and sweetness to the bunuelos.
• Vegetable Oil: Used for frying the bunuelos to achieve a golden, crispy exterior.

Essential Tools for Bunuelos Making

• Large mixing bowl: Essential for combining dry and wet ingredients.
• Measuring cups and spoons: Precise measurements for perfect dough.
• Rolling pin: Crucial for rolling dough into thin, even circles.
• Skillet or griddle: Needed for pre-cooking dough disks.
• Deep frying pan or pot: Required for frying bunuelos to golden perfection.
• Tongs: Helpful for safely turning and removing bunuelos from hot oil.
• Paper towels: Used for draining excess oil after frying.
• Small bowl: Useful for mixing cinnamon sugar coating.
• Whisk or fork: Good for mixing dry ingredients and working butter into flour.

Stepwise Guide to Mexican Bunuelos

Step 1: Blend Dry Components

In a spacious mixing bowl, whisk together flour, baking powder, ground cinnamon, and salt until thoroughly combined and evenly distributed.

Step 2: Integrate Moisture Elements

Use your fingertips to work butter into the flour mixture, creating a crumbly texture.

Pour in sugar, vanilla extract, and water.

Stir continuously until a soft, cohesive dough forms.

Step 3: Develop Dough Texture

Transfer the dough onto a clean surface and knead vigorously for 5-6 minutes.

The dough should become smooth and elastic.

Cover with a clean kitchen towel and allow to rest for 15 minutes, enabling gluten to relax.

Step 4: Shape Bunuelos Rounds

Divide the rested dough into 15 equal portions.

Roll each portion into a smooth ball.

Using a rolling pin, carefully flatten each ball into thin, delicate circles measuring 6-7 inches in diameter.

Step 5: Initial Cooking Phase

Heat a skillet over medium-high heat.

Briefly cook each dough circle for approximately 10 seconds on each side, creating a light pre-cooked base.

Step 6: Deep Frying Technique

Heat oil in a deep fryer or heavy-bottomed pot to 350°F.

Carefully slide each pre-cooked dough circle into the hot oil.

Gently press the center with a spatula to maintain a flat shape.

Fry until the bunuelos turn a beautiful golden brown color.

Step 7: Final Preparation

Remove bunuelos from oil and drain excess oil on paper towels.

While still warm, generously coat each bunuelo with a mixture of granulated sugar and ground cinnamon.

Serve immediately and enjoy the crispy, sweet treat.

Top Tips for Authentic Mexican Bunuelos

• Use gentle, consistent pressure when kneading to develop smooth, elastic dough without overworking it.
• Maintain steady 350F oil for even, crispy golden bunuelos without burning or undercooking.
• Add water gradually to achieve pliable dough that's not too sticky or dry, ensuring tender texture.
• Press disks gently in hot oil to keep them flat and create signature crispy, thin bunuelo shape.
• Coat bunuelos immediately after frying while still warm for best sugar adherence and flavor infusion.

Bunuelos Fresh Flavors and Twists

• Gluten-Free Bunuelos: Replace wheat flour with almond or coconut flour for a low-carb, gluten-free version that maintains a crispy texture.
• Whole Wheat Bunuelos: Swap half the white flour with whole wheat flour for added nutrition and a nuttier flavor profile.
• Vegan Bunuelos: Use coconut oil instead of butter and replace water with plant-based milk for a dairy-free alternative.
• Savory Herb Bunuelos: Incorporate dried herbs like oregano or rosemary into the dough for a savory spin on the traditional sweet treat.

Mexican Bunuelos for Serving and Sharing

• Festive Fiesta Plating: Arrange bunuelos in a circular pattern on a rustic wooden board, sprinkled with extra cinnamon sugar for visual appeal.
• Sweet Companion Pairing: Serve alongside Mexican hot chocolate or a scoop of vanilla bean ice cream for a delightful contrast of temperatures and flavors.
• Brunch Celebration Spread: Create a beautiful breakfast buffet by placing bunuelos next to fresh fruits, whipped cream, and chocolate drizzle for guests to customize their experience.
• Dessert Presentation Trick: Stack bunuelos like a crispy tower, dusting each layer with powdered sugar and garnishing with mint leaves for an elegant restaurant-style finish.

Storing Your Mexican Bunuelos

• Store cooled bunuelos in an airtight container lined with paper towels, keeping them flat. Refrigerate for 3-4 days to maintain crispness and prevent sogginess.
• Wrap individually in plastic wrap, then place in freezer-safe bag. Freeze up to 2 months for longer preservation. Separate layers with parchment paper to prevent sticking.
• Restore crispiness by placing bunuelos on baking sheet at 350F for 5-7 minutes. Avoid microwave, which makes them soft and chewy.
• Warm at 350F for 2-3 minutes, turning halfway through. Sprinkle fresh cinnamon sugar before serving to revive original flavor and texture.

Authentic Mexican Bunuelos Recipe

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4.9 from 28 reviews

• Total Time: 50 minutes
• Yield: 8 1x

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Description

Delightful bunuelos elevate Mexican street cuisine with crisp, sweet perfection. Cinnamon-dusted pastries invite warm memories of festive gatherings, promising a delectable journey through traditional flavors you’ll savor.

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Ingredients

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Dry Ingredients:

• 2 1/2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon table salt

Wet Ingredients:

• 3 tablespoons unsalted butter, softened
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1/2 cup hot water

Frying and Coating:

• Canola or vegetable oil for frying
• 4 tablespoons sugar
• 1 teaspoon ground cinnamon (for coating)

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Instructions

1. Sift together dry ingredients in a spacious mixing vessel, ensuring an even distribution of flour, baking powder, ground cinnamon, and salt.
2. Incorporate softened butter into the flour mixture, creating a crumbly texture. Introduce sugar, vanilla extract, and lukewarm water, gently blending until a cohesive dough emerges.
3. Vigorously knead the dough for 5-6 minutes, developing a smooth and elastic consistency. Wrap in plastic film and allow to rest at room temperature for 15 minutes.
4. Partition the dough into 15 uniform portions. Using a rolling pin, transform each segment into delicate, translucent circles measuring 6-7 inches in diameter.
5. Briefly toast the dough disks on a preheated skillet for approximately 10 seconds per side, creating a light preliminary cook.
6. Immerse the prepared disks in 350°F oil, frying until achieving a golden-brown hue. Gently press the center to maintain a flat profile during the frying process.
7. Transfer the freshly fried bunuelos onto absorbent paper towels to drain excess oil. While still warm, generously dust with a cinnamon-sugar mixture for a sweet, aromatic finish.

Notes

• Achieving the perfect texture depends on thorough kneading, which develops gluten and creates a smooth, elastic dough.
• Cold butter works best for creating those signature flaky layers in the bunuelos, so keep ingredients chilled before mixing.
• Use a thermometer to maintain consistent oil temperature, preventing greasy or undercooked pastries.
• For gluten-free variations, substitute wheat flour with almond or rice flour, adjusting liquid ratios to maintain dough consistency.

• Prep Time: 35 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Frying
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 190
• Sugar: 9 g
• Sodium: 110 mg
• Fat: 8 g
• Saturated Fat: 3 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 10 mg