Mexican Buñuelos 

Let me tell you about the deliciousness that is Mexican buñuelos! These crispy, golden discs of joy are like a warm hug from your abuela. 

They’re light, flaky, and coated in cinnamon-sugar goodness. They also make your kitchen smell fantastic while they’re frying.

They aren’t that difficult to make either. Simply roll the dough, fry, and coat them in cinnamon sugar.

Serve with piloncillo syrup for an extra touch of authenticity! 

Why You’ll Love These Mexican Buñuelos

Fun to Make: Rolling and shaping the dough into perfect circles is a fun, interactive experience. It’ll bring your friends and family together.

Festive Tradition: Mexican buñuelos are a beloved holiday treat, often enjoyed at Christmas and New Year events. They’re the perfect addition to seasonal gatherings and family festivities. 

Crispy Texture: These crispy, golden discs offer a satisfying crunch that contrasts nicely with their light, airy interior.

Wonderful Aroma: The enticing aroma of cinnamon and vanilla creates a warm, inviting atmosphere.  

What Are Buñuelos?

Buñuelos are a holiday tradition in many Mexican families. Basically, they’re thin, crunchy, disc-shaped desserts made of fried dough and topped with cinnamon sugar. 

Often flavored with vanilla or anise, they’re light and airy. They also frequently come with piloncillo syrup or extra decadence. 

Ingredients

• All-Purpose Flour: It forms the base of the dough, providing structure and elasticity.

• Baking Powder: To ensure each buñuelo is light and airy. 

• Salt: To balance the sweetness and enhance the other flavors. 

• Granulated Sugar: It adds sweetness to the dough. You also add it to the cinnamon-sugar topping. 

• Egg: It holds the dough together. 

• Unsalted Butter: For a subtle buttery flavor and tender texture. 

• Warm Milk: It hydrates the dough, making it pliable and easier to manage. 

• Vanilla Extract: For warmth and a comforting, aromatic flavor. 

• Vegetable Oil: It’s used for frying to create a crisp, golden exterior.

• Ground Cinnamon: Mix it with the sugar for a warm, slightly spiced topping to complement the sweet buñuelos. 

• Piloncillo Syrup: (optional) This traditional syrup is made from piloncillo (or dark brown sugar), water, clove, vanilla extract, orange zest, and a cinnamon stick. It adds a rich, spiced sweetness for drizzling or dipping. 

How to Make Mexican Buñuelos

Follow these steps to make this classic Mexican dessert.

1. Mix. Whisk the flour, baking powder, salt, and sugar in a large mixing bowl. Then, add the egg, butter, milk, and vanilla extract to a well in the center of the mixture.  

2. Knead. Mix the wet and dry ingredients until they form a dough. Then, transfer the dough to a lightly floured surface and knead for 5 to 7 minutes until smooth. Cover with a clean kitchen towel and rest for half an hour. 

3. Prepare the syrup. Add the syrup ingredients to a saucepan. Mix well and bring to a boil over medium heat. Continue stirring until the piloncillo dissolves. Then, lower the heat and simmer for 10 to 15 minutes. Remove from the heat and set aside. 

4. Shape. Divide the buñuelo dough into 8 to 10 equal portions. Roll each portion into a ball. Flatten the balls into thin circles, 6 to 8 inches in diameter. 

5. Fry. Heat 2 inches of oil in a deep skillet to 350 degrees. Fry each buñuelo individually for 30 to 45 seconds per side. Remove them from the oil and place them on paper towels to drain.

6. Coat. Mix the sugar and cinnamon in a shallow dish. Then, dredge the still-warm buñuelos in the mixture to coat. 

7. Serve. Serve the buñuelos drizzled with the piloncillo syrup. (Or serve it on the side.) Enjoy! 

Tips for the Best Mexican Buñuelos

These tips will help you make the lightest, airiest buñuelos possible:

• Give the flour a good sift. Always sift the flour when mixing it with the baking powder. Doing so will create a smooth, lump-free dough and ensure a delicate, crispy texture.

• Remember to rest. Resting the dough for at least 30 minutes helps relax the gluten, making it easier to roll out and fry evenly.

• Weigh & prick the dough. To ensure uniform size, weigh the entire dough ball. Then, divide it into equally sized balls. Additionally, after pressing the dough into circles, use a fork to make small holes in them before frying. This will help prevent excess bubbling. 

• The thinner, the better. Roll the dough as thin as possible, until it’s almost translucent. This will help you achieve the signature crispy texture. Thick dough will result in doughy buñuelos.

• Dry (& pre-cook) before frying. Let the rolled-out dough dry slightly on a clean surface for about 30 minutes. (Flip them once halfway through.) This reduces moisture, preventing oil splatters and ensuring crispier results. You can also lightly pre-cook rolled-out dough in a hot skillet before frying. (This makes handling them easier.)

• Try a trusty thermometer. Keep the frying oil at 350 degrees. Use a thermometer and fry the buñuelos in small batches to maintain the temperature. 

• Try a frying trick. Gently press down with tongs or a spatula during frying. This will ensure all parts of the buñuelos are submerged for uniform crispiness.

How to Store

Buñuelos definitely taste best fresh because of the crispiness. But leftovers will still be okay for a few days. 

To Store: Allow the buñuelos to cool completely before storing. Wrap them lightly in plastic wrap or place them in an air-tight container. Store at room temperature for up to 3 days to maintain crispiness.

To Reheat: For the best results, reheat buñuelos in a 300-degree oven for 5-10 minutes to restore their texture. You can also reheat them in a microwave for about 10-15 seconds.