There’s a certain magic in Traditional Buñuelos. For me, the sound of the dough hitting the hot oil and that instantly recognizable cinnamon-sugar aroma is the sound of celebration. It’s a sound that instantly transports me to my abuela’s kitchen, filled with laughter and the promise of a warm, crispy treat.
With Hispanic Heritage Month upon us, I can’t think of a more perfect and easy dessert to bring our families and friends together. This recipe strips away any intimidation, giving you a quick path to that perfect, crackly, and utterly delicious classic.
WHY YOU’LL LOVE THIS TRADITIONAL BUÑUELOS RECIPE
You will absolutely adore this Traditional Buñuelos recipe because it is incredibly simple. Honestly, it requires just a handful of pantry staples and comes together in minutes.
Furthermore, it’s a fantastic, hands-on cooking project to do with kids, creating memories alongside the meal. Ultimately, you get a dessert that feels incredibly special and celebratory without any of the usual fuss. It’s a guaranteed crowd-pleaser that honors tradition beautifully.
HOW TO MAKE TRADITIONAL BUÑUELOS
This process is wonderfully straightforward. Essentially, you’ll make a simple dough, shape it, fry it until golden and puffy, and then give it its iconic cinnamon-sugar coat. Let’s walk through it step-by-step.
INGREDIENTS:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/3 cup warm water
- 1 tablespoon vegetable oil, plus more for frying
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Traditional Buñuelos: The Easiest 5-Ingredient Dessert
- Total Time: 1 hour 10 minutes (including rest)
- Yield: 8 buñuelos 1x
- Diet: Vegetarian
Description
Crispy, golden Traditional Buñuelos dusted with cinnamon sugar a festive treat enjoyed during holidays and celebrations.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp unsalted butter, softened
- 1 large egg
- 1/2 cup warm milk
- Vegetable oil, for frying
- For coating:
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- 1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
- 2. Cut in softened butter until mixture resembles coarse crumbs.
- 3. Add egg and warm milk, mixing until a soft dough forms.
- 4. Knead dough on a floured surface for 5 minutes until smooth and elastic.
- 5. Divide dough into 8 balls. Cover and let rest for 30 minutes.
- 6. Roll each ball into a thin circle, about 6–8 inches in diameter.
- 7. Heat 1–2 inches of vegetable oil in a deep skillet to 350°F (175°C).
- 8. Fry each dough circle until golden and crisp, about 1–2 minutes per side.
- 9. Drain on paper towels, then immediately sprinkle with cinnamon sugar mixture.
- 10. Serve warm and crispy.
Notes
- For extra crunch, make sure the dough circles are rolled thin.
- These are best enjoyed fresh, but you can reheat them in the oven at 300°F for a few minutes.
- Serve with hot chocolate or coffee for a traditional holiday pairing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 buñuelo
- Calories: 210
- Sugar: 10g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Keywords: traditional buñuelos, Mexican dessert, fried dough
DIRECTIONS:
- Combine Dry Ingredients: First, in a medium-sized mixing bowl, whisk together the flour, baking powder, and salt.
- Form the Dough: Next, create a well in the center of the dry ingredients. Then, pour in the warm water and the tablespoon of oil. After that, use a fork to mix until a shaggy dough forms.
- Knead the Dough: Now, turn the dough out onto a lightly floured surface. Knead it for about 2-3 minutes until it becomes smooth and elastic.
- Rest the Dough: Subsequently, place the dough ball back in the bowl, cover it with a clean kitchen towel, and let it rest for 15 minutes.
- Shape the Buñuelos: Meanwhile, in a shallow plate, mix the sugar and cinnamon together and set it aside. Then, heat about 1.5 inches of oil in a deep skillet over medium heat to 350°F (175°C). While the oil heats, divide the dough into 4 equal pieces. Roll each piece into a ball and then use a rolling pin to flatten it into a very thin, 6-inch circle. You can also gently stretch it with your hands.
- Fry to Perfection: Once the oil is hot, carefully slide one dough circle into the oil. It will sink and then immediately float and begin to bubble. Fry for about 30-45 seconds per side, using tongs to flip it, until it is golden brown and puffed.
- Drain and Coat: Immediately, remove the buñuelo from the oil and let the excess oil drip off. Then, while it’s still hot, place it directly into the cinnamon-sugar mixture, turning it to coat both sides thoroughly.
- Repeat and Serve: Finally, transfer the finished buñuelo to a wire rack. Repeat the process with the remaining dough balls. Serve them warm and enjoy the crisp, sugary delight!
TIPS AND NOTES: YOUR KITCHEN COMPANION
Details: The key to a crispy, non-greasy buñuelo is the oil temperature. I highly recommend using a kitchen thermometer. If you don’t have one, test with a small piece of dough; it should sizzle and rise to the surface immediately.
Variation: For a delightful twist, try adding a teaspoon of orange or lemon zest to the dough. It adds a beautiful, bright citrus note that pairs wonderfully with the cinnamon.
Notes: Don’t be discouraged if your buñuelos don’t puff up perfectly; they will still be deliciously crisp. The thinness of the dough is more important than a perfect circle for that classic texture.
HOW TO SERVE TRADITIONAL BUÑUELOS
Serve these Traditional Buñuelos warm, right after they are coated in cinnamon sugar. They are perfect on their own with a cup of coffee or hot chocolate. For an extra-special treat, you can offer a side of cajeta (goat’s milk caramel) or dulce de leche for dipping. They also make a stunning dessert platter for parties.
HOW TO STORE TRADITIONAL BUÑUELOS
Buñuelos are always best enjoyed the day they are made. However, you can store leftover cooled buñuelos in an airtight container at room temperature for up to 2 days. Please note that they will lose their signature crispness and become softer.
TRADITIONAL BUÑUELOS FAQs
Can I make these gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture may be slightly different, but they will still be wonderfully tasty.
Can I bake these instead of frying?
While frying gives the authentic, crisp texture, you can bake them. Brush the rolled-out dough circles lightly with oil and bake at 375°F (190°C) for 8-10 minutes, flipping halfway, until firm and lightly browned. Then, coat in cinnamon sugar.
Can I make the glaze thicker?
This Traditional Buñuelos recipe uses a simple dusting of cinnamon sugar. If you prefer a thicker, icier glaze, you can whisk 1 cup of powdered sugar with 1-2 tablespoons of milk or water and drizzle it over the cooled buñuelos.
FINAL THOUGHTS LET’S MAKE
I truly hope this recipe for Traditional Buñuelos brings as much joy and warmth to your kitchen as it has to mine over the years. It’s more than just a recipe; it’s a connection to culture, family, and the simple pleasure of a homemade treat. So, gather your ingredients, and let’s make something beautiful together this Hispanic Heritage Month. ¡Buen provecho!