Bunuelos

Why You’ll Love This Recipe

Bunuelos are light, crispy fried pastries with a golden exterior and a soft, airy interior, traditionally enjoyed during holidays and celebrations across Latin America and Spain. Often dusted with cinnamon sugar or drizzled with syrup, these delightful fritters offer a sweet crunch that pairs perfectly with coffee or hot chocolate. Their simplicity and festive flavor make them an irresistible homemade treat.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourbaking powdersaltgranulated sugarwarm milkeggunsalted buttervanilla extractvegetable oil (for frying)ground cinnamonsugar (for coating)

directions

In a large bowl, mix the flour, baking powder, salt, and sugar.

In a separate bowl, whisk together the warm milk, egg, melted butter, and vanilla extract.

Gradually add the wet ingredients to the dry mixture, stirring until a soft dough forms.

Knead the dough on a lightly floured surface for 5–7 minutes until smooth.

Cover the dough and let it rest for 30 minutes.

Divide the dough into small balls (about golf ball size).

Roll each ball out very thinly into a flat disc.

Heat oil in a deep pan to 350°F (175°C).

Fry the dough discs one at a time until golden and puffed, about 1–2 minutes per side.

Remove and drain on paper towels.

Immediately coat with a cinnamon-sugar mixture while still warm.

Servings and timing

This recipe yields about 12 bunuelos.Preparation time: 20 minutesResting time: 30 minutesCooking time: 20 minutesTotal time: 1 hour 10 minutes

Variations

Top with honey or piloncillo syrup instead of cinnamon sugar.

Add orange zest to the dough for a citrus touch.

Try with anise seed or extract for a traditional flavor.

Serve with chocolate sauce or dulce de leche for dipping.

storage/reheating

Store cooled bunuelos in an airtight container at room temperature for up to 2 days.To reheat, warm in the oven at 300°F for 5–7 minutes to restore crispiness.

FAQs

Are bunuelos supposed to be crispy?

Yes, they are traditionally thin and crispy, similar to a sweet tostada.

Can I make the dough ahead of time?

Yes, the dough can be made and refrigerated up to 24 hours in advance—just let it come to room temperature before rolling.

Can I bake them instead of frying?

They’re best fried for authentic texture, but baking at 400°F until golden is an alternative.

What oil is best for frying?

Use a neutral oil with a high smoke point, like canola or vegetable oil.

Do I need a special tool to shape them?

No, a rolling pin is enough—just aim to roll the dough as thin as possible.

Can I freeze bunuelos?

Yes, freeze them unfried between parchment paper layers. Thaw slightly before frying.

Are these the same as Mexican or Colombian bunuelos?

No, Mexican bunuelos are flat and crispy, while Colombian versions are round and cheesy.

Is this recipe gluten-free?

Not as written, but you can substitute with a gluten-free flour blend for an alternative.

Can I use milk alternatives?

Yes, plant-based milk like almond or oat can be used.

How do I keep them from getting soggy?

Fry at the right temperature and drain on paper towels immediately after frying.

Conclusion

Bunuelos are a festive, crispy treat that brings joy with every bite. Whether dusted in cinnamon sugar or paired with syrup, these golden delights are perfect for sharing during holidays or simply indulging in a sweet moment any time of year. Give them a try—you’ll love how easy and delicious they are!

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