Lightly sweetness and perfectly gilt brown, this recipe for Homemade Authentic Mexican Buñuelos is a must during the holiday flavour. Simple tortilla-like fritters are sprinkled with cinnamon carbohydrate for a deliciously light and crispy dessert.

bunuelos sweet Mexican fritters piled high on a ceramic light teal plate.

This traditional Mexican dessert is a favorite at our business firm, especially around Christmas. Served with cafe de olla or champurrado, they're a parcel full of warm, cozy feel-good-edness. Give this simple, 30-minute crispy fritter recipe a try – I'k sure yous'll love it!

What Are Buñuelos?

When it comes to desserts, there aren't many that I don't enjoy. Only I practise have to say that Mexican desserts are often my favorite! Made with unproblematic ingredients and oft flavored with cinnamon and sugar (such a good combo), classics similar sopaipillas, churros, and these delighful homemade buñuelos always make the top of my sweetness list.

Mexican buñuelos (pronounced boon-WELL-ohs) are a yummy type of dough based fritters. Unlike other Latin American versions of this dessert that are thick and puffy similar donuts, buñuelos are light and crispy, sort of like sweet and crispy flour tostada shells.

My grandma used to make these crispy treats, only never chosen them "buñuelos." Her recipe was basically the same as her flour tortilla recipe, which she and then fried and drizzled with miel virgen (honey); I nonetheless remember licking my sticky fingers wanting more.

While in college I remember seeing buñuelos sold in a Mexican grocery store around the holidays and said, "Hey, my grandma fabricated those!" I didn't know there was a specific proper name for them. Technically speaking, these are buñuelos de rodilla, or "knee fritters." The other type of Mexican buñuelos are buñuelos de viento, or "air current fritters."

The rodilla version are much simpler, requiring merely a rolling pin. Making the viento version requires a piece of equipment known as a buñalera, or rosette mold.

Grandma too fabricated unforgettable sopaipillas, which she would cut in fourths, then fry until light and puffy. Contrary to pop opinion, these two delicious cinnamon-sugary treats arenot one and the same.

What is the deviation betwixt Buñuelos and Sopaipillas?

Buñuelos are often mistaken forsopaipillas. Sopaipillasare more like a fry bread and puff upwardly when fried like a pillow until gold dark-brown on the exterior and soft in the inside. Accurate Mexican buñuelos, on the other hand are rolled out thin and fried until crispy.

The dough for softer sopaipillas is also enriched with more eggs and fat, contributing to their softer consistency. Buñuelos too have less leavening added, which keeps them from puffing up too much.

Near This Recipe

My mom came up with her very own recipe for the Muy Bueno cookbook — I think I gained about five pounds in the exam kitchen while nosotros did the hard piece of work of sampling three unlike recipes. It was tough work, just someone had to exercise it. The recipe below was the clear winner!

Fabricated with fewer than x ingredients – nearly of which you probably already accept in the pantry – this recipe for homemade buñuelos de rodilla is non simply manageable, information technology'due south downright easy. The whole affair tin exist completed in just about a one-half of an hr.

Yous can also work alee of time if y'all're feeling stressed. Make the dough and refrigerate it for up to a week, or freeze it for up to a calendar month. Fried buñuelos will also concluding for several days in a nil summit bag at room temperature.

We invite you to make these tasty treats for your family unit and friends this Christmas season. Watch this video to run across how unproblematic thesebuñuelos are fabricated.

How To Make Buñuelos Mexicanos

Mix dry out ingredients: In a mixing bowl combine flour, baking powder, salt, and cinnamon.

mixing dry ingredients together in a white mixing bowl.

Heat dairy: In a saucepan heat milk, butter, and vanilla and bring to a boil. Prepare bated to cool.

melting butter, milk and vanilla together.

Mix wet ingredients: In a separate bowl, mix the eggs, then add the beaten eggs to the room temperature milk mixture and whisk quickly.

Mix wet and dry: Add the liquid mixture to dry ingredients and mix well.

making dough for buñuelos by adding milk mixture to dry ingredients.

Knead dough on lightly floured surface 2 to 3 minutes until polish.

kneading buñuelo dough on a lightly floured work surface.

Curlicue: After you knead the dough, divide into xx dough assurance. With a rolling pin, roll out sparse tortillas.

buñuelo dough rolled out into 20 small balls on a wooden cutting board.

Dry: Lay out all the thin tortilla flats on a tablecloth and let them dry. Plow them over once to ensure drying on both sides. This helps remove nigh of the wet before frying.

laying a rolled buñuelo on a tea towel.

Fry: Heat ane-inch of oil in a skillet wide enough for the tortillas to fry flat. Deep-fry tortillas until golden dark-brown, turning once. Remove from pan; stand up vertically in a bowl lined with newspaper towels and drain excess oil.

frying a buñuelo in oil in a cast iron skillet.

Season: While warm, sprinkle fried tortillas on both sides with sugar-cinnamon mixture.

fried buñuelo is topped with cinnamon sugar.

Frequently Asked Questions

What is the best way to serve buñuelos?

They are excellent served as is, merely I personally love drizzling them with sticky honey, a warm piloncillo syrup, or even some warmed maple syrup. Bonus points if you serve them with some buffet de olla. YUM!

How long are homemade buñuelos good for?

I recommend stacking them on a plate and roofing them with a elementary newspaper towel or calorie-free kitchen linen on kitchen counter for upwards to three days to go on their crunch and texture.

Tin can I add together actress seasoning to them?

Sure! Feel costless to add together a bit of cinnamon to the buñuelo dough, or try steeping the milk mixture with anise seeds or cinnamon sticks for an added burst of flavor. This is also a great idea if y'all don't program on rolling them in cinnamon sugar and would rather serve them with syrup instead.

Aren't buñuelos more elaborately shaped?

They definitely can be! Attempt these gorgeous buñuelos de viento.

authentic bunuelos (Mexican fritters) dusted with a cinnamon sugar piled high on a plate with a basket behind with even more buñulelos.

More Mexican Christmas Recipes

Savor these other vacation favorites:

  • Tamales
  • Ensalada de Noche buena
  • Pozole Rojo
  • Champurrado
  • Ponche Navideño (Mexican Christmas Fruit Punch)

If you tried this succulent recipe for Homemade Authentic Mexican Buñuelos Recipe (Sweet Fritters), delight let me know! Leave a⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating on this recipe below and exit a annotate, take a photo and tag me on Instagram with #muybuenocooking.

Bootleg Accurate Mexican Buñuelos Recipe (Sugariness Fritters)

Buñuelos de rodillais fried dough coated in a cinnamon-carbohydrate mixture. The dough is rolled out into a circular shape (much like a flour tortilla). These golden, crispy-sweet, tortilla-like fritters are sprinkled with cinnamon and sugar or topped with syrup.

Yield: 20 Buñuelos

Prep Time: 20 mins

Cook Time: 10 mins

Full Time: 30 mins

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon basis cinnamon
  • ¾ cup milk
  • ¼ loving cup butter
  • 1 teaspoon vanilla
  • ii beaten eggs
  • Canola or vegetable oil for frying

  • In a mixing bowl combine flour, blistering pulverization, common salt, and cinnamon.

  • In a saucepan rut milk, butter, and vanilla and bring to a boil. Set aside to cool.

  • In a separate bowl, mix the eggs, then add the browbeaten eggs to the room temperature milk mixture and whisk quickly.

  • Add the liquid mixture to dry ingredients and mix well.

  • Knead dough on lightly floured surface 2 to iii minutes until shine.

  • After yous knead the dough, divide into 20 dough balls. With a rolling pin, roll out thin tortillas.

  • Lay out all the thin tortilla flats on a tablecloth and permit them dry. Turn them over once to ensure drying on both sides. This helps remove about of the moisture before frying.

  • Oestrus i-inch of oil in a skillet wide enough for the tortillas to fry flat. Deep-fry tortillas until golden brown, turning once. Remove from pan; stand up vertically in a basin lined with newspaper towels and drain excess oil.

  • While warm, sprinkle fried tortillas on both sides with carbohydrate-cinnamon mixture.

Buñuelos may exist covered lightly up to 3 days. I recommend stacking them on a plate and covering them with a simple paper towel or light kitchen linen on kitchen counter to keep their crisis and texture.

Calories: 171 kcal , Carbohydrates: 25 one thousand , Protein: 3 g , Fat: 7 yard , Saturated Fat: 2 g , Cholesterol: 23 mg , Sodium: 147 mg , Potassium: 58 mg , Cobweb: 1 g , Sugar: 11 g , Vitamin A: 109 IU , Calcium: 27 mg , Iron: 1 mg

Course: Desserts

Cuisine: Mexican

Originally published: December 2010.This recipe is also published in the Muy Bueno cookbook.