Buñuelos – crispy Mexican fritters with sugar and cinnamon Recipe
Buñuelos are thin, crispy fritters deep-fried in oil and sprinkled with cinnamon sugar. In Mexico they’re often made during the holiday season and at fairs, where they’re sold at street stalls. They’re a bit like a cross between angel wings and doughnuts, but in the form of large, round discs.
Buñuelos are the essence of Mexican Christmas – ultra-crispy, thin discs that smell of cinnamon as intensely as the stalls during Las Posadas. Their charm lies in contrasts: the paper-thin dough shatters under your teeth, while your tongue is left with buttery sweetness and gently warming cinnamon. They’re somewhere between angel wings and doughnuts, but with a distinctly more street-food, fairground character.
Chef's tips
The key to perfect buñuelos is rolling the dough really thin – almost like for homemade pasta; otherwise the fritters will turn out hard instead of light and crispy. While frying, keep an eye on the oil temperature: if the dough browns in a few seconds, lower the heat, because the inside won’t have time to dry out and the fritters will soften. Sprinkle with cinnamon sugar immediately after taking them out of the oil, while the surface is still slightly oily – that way the mixture sticks perfectly and doesn’t fall off.
How to serve
Buñuelos taste best still slightly warm, served with a mug of thick hot chocolate or milky coffee – just like on a Mexican evening market. They’re great on the holiday table instead of classic doughnuts or angel wings, but also as a sweet finale to a homemade “Mexican night” with friends. If you’re hosting a bigger party, stack them on a large platter and let guests pull them off one by one like crispy chips.
Ingredients
- wheat flour type 450–500 - 300 g
- egg - 1 piece
- butter melted and cooled - 40 g
- milk lukewarm - 120 ml
- baking powder - 0.5 teaspoons
- salt - 0.25 teaspoons
- sugar for sprinkling - 80 g
- ground cinnamon for sprinkling - 1 teaspoon
- vegetable oil for deep-frying, amount depends on the size of the pot - 700 ml
Preparation
- In a large bowl, mix the flour, baking powder and salt. Make a well in the center.
- Crack the egg into the well, pour in the melted butter and about half of the milk. Start mixing with a fork or spoon, gradually drawing the flour into the center.
- Add the remaining milk a little at a time until you get a soft, elastic dough that doesn’t stick too much to your hands. If needed, add a bit more flour or a tablespoon of milk.
- Transfer the dough to a lightly floured surface and knead by hand for about 5 minutes, until smooth and springy.
- Shape the dough into a ball, cover with a bowl or cloth and let rest for 15 minutes.
- Meanwhile, mix the sugar and cinnamon on a plate and prepare a plate lined with paper towels for draining the fried fritters.
- After resting, divide the dough into 10–12 equal pieces. Shape each into a ball.
- Roll each ball out into a very thin disc about 12–15 cm in diameter. The thinner the disc, the crispier the buñuelo will be.
- Heat the oil in a pot or deep pan to about 180°C. If you don’t have a thermometer, drop in a small piece of dough – if it floats up immediately and starts to brown, the oil is ready.
- Fry the discs one at a time: gently slide one disc into the hot oil, pressing it down lightly with a slotted spoon so it’s fully submerged. Fry for about 30–45 seconds on each side, until golden and crispy.
- Remove the fried disc with a slotted spoon onto the plate lined with paper towel to drain excess oil.
- While the fritter is still warm, immediately sprinkle it generously with the cinnamon sugar mixture on both sides.
- Repeat frying and sprinkling with the remaining discs, making sure the oil doesn’t overheat – reduce the heat if necessary.
- Serve the buñuelos warm or at room temperature.
Storage
Store completely cooled buñuelos in an airtight container at room temperature. They are best eaten the same day, but will keep their crunch for about 1–2 days. Do not refrigerate, as they will soften from moisture.
