Mexican Bunuelos recipe for a classic Mexican treat of dough circles fried to crispy golden perfection with a sweet cinnamon sugar coating.
From Crispy Sopapillas to Mexican Cinnamon Cookies to these Bunuelos, the sweet crunch of sugar and warm spice of cinnamon makes so many well-loved Mexican Desserts irresistible!
Sabrina’s Mexican Buñuelos Recipe
One bite of hot, fresh Mexican Bunuelos coated in cinnamon sugar, and it will be easy to see why these classic Mexican treats have been cherished for generations. The rich dough fries up super crispy and the sweet, spiced flavors make them the perfect Christmas dessert.
Recipe Card
Ingredients
- 3/4 cup whole milk
- 1/4 cup lard , room temperature butter is ok too
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground anise
- vegetable oil , for frying
To Finish:
- 1 cup sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Add milk and lard to a medium saucepan on medium heat.
- Stir well until lard is fully melted, then remove the pan from the heat and let cool for 5 minutes.
- Add in the vanilla extract and eggs and whisk well until it makes a custard. Pour into a stand mixer with a dough hook attachment and continue to let it cool.
- In a large bowl add the flour, baking soda, salt, cinnamon and anise and whisk until well mixed.
- Add in the flour mixture and turn on the stand mixer to a low speed, until the flour is just incorporated.
- Increase to medium speed letting the dough come together with the dough hook for 8-10 minutes until it makes a ball that is no longer sticking to the sides of the stand mixer.
- Roll the dough into 20 balls on a greased baking sheet.
- Cover and let rise for 40 minutes.
- On a floured surface each ball into a 5 inch circle, then cover with a clean kitchen towel to avoid it drying out and stack them with a bit of flour dusted between them.
- Heat oil in a large skillet or pot about 1″ deep to 350-365 degrees.
- While the oil is heating up add the sugar, cinnamon and nutmeg to a shallow bowl and mix with a fork.
- Fry each piece of buñuelos until golden brown, about 30 seconds on each side, then immediately coat in the sugar mixture on both sides.
- Repeat with remaining pieces of dough.
Nutrition
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Table of contents
About this Recipe
Bunuelos are a mouthwatering treat and part of traditional Mexican cuisine, but there are also many versions throughout Latin cultures. What sets these apart from other versions is the use of anise and that they are usually flattened into circles, similar to tortillas, before they are fried.
Ingredients
- Lard: Lard is not only the authentic way to make these delicious Mexican fried treats, it actually helps your bunuelos get crispier. Since you are melting the lard, you can easily swap it out with butter or shortening if you prefer.
- Anise: Using ground anise gives these a traditional taste without dominating the other flavors. Anise has a licorice-like flavor that not everyone is crazy for, so this recipe adds just a hint of it. You can make the anise flavor make it stronger by stepping seeds in hot milk, then straining them and using the milk as usual.
- Vanilla: The warm, sweet vanilla adds its own delicious flavor while also bringing out the flavors of the other spices. You can always adjust the amount depending how much you want to taste the vanilla.
- Cinnamon and Nutmeg: The cinnamon gets added to both the dough and the topping so you get the flavor throughout. The nutmeg in the coating gives it a little extra cozy warm flavor making these the perfect holiday treats!
- Custard: These are made with a rich egg and milk custard mixture so they are incredibly tender inside and full of rich flavor.
- Sugar: Unlike donuts or other sweet fried treats, Bunuelos traditionally don’t have any sugar added to the dough. This keeps them from being overly sweet or sugary.
Can this be made ahead of time?
You can definitely make the dough ahead of time but they are so much better when they are fried fresh. Prepare the dough circles and stack them with flour-dusted parchment paper in between. Refrigerate overnight and then fry and coat them just before serving to ensure they’re at their freshest.
Recipe Tips & Tricks
- Custard: The key is to let your milk cool a bit so it doesn’t scramble the eggs when you add it. You also don’t want your milk to get so hot it boils and scalds, just enough to melt the lard.
- Frying: Work in batches and don’t crowd the pan so that your oil temperature doesn’t drop. Don’t let them cool on paper towels or they will get soggy.
What to Pair With
Enjoy these sweet fritters with a cup of Hot Chocolate and some Whipped Cream for a cozy, festive treat during the holidays or anytime you want a little taste of Mexico.
How to Store
- Store: Let your cooked bunuelos cool completely then store them in an airtight container at room temperature for about 3-4 days. You could also refrigerate them for a few days longer and just reheat to serve.
- Reheat: You can reheat them in the oven on low temperature (250 degrees) so they get warm and crisp up but don’t actually cook. If you have an airfryer, that’s a great way to reheat them too!
- Freeze: Once they have completely cooled, you can wrap the leftovers in plastic wrap then freeze in a storage bag for up to 2 months. Reheat in the oven from frozen at 250 degrees until hot.
Frequent Questions
In many Latin American countries, including Mexico, Bunuelos symbolize good luck when eaten during the winter holidays. The act of making and sharing these also represents a sense of unity and celebration, making them a beloved treat for Christmas.
While both bunuelos and churros are delightful, well-loved Mexican fried fritters, they are quite a bit different. Bunuelos are thin, crispy circles coated in cinnamon sugar, with a delicate crunch and a unique anise flavor. Churros, on the other hand, are thicker and often ridged, featuring a soft interior encased in a slightly crispy exterior, traditionally served with a dusting of sugar or dipped in chocolate.
One common reason your bunuelos can get soggy is that the oil temperature might be too low, causing the dough to take longer to cook and absorb more oil. Another way they can get soggy is allowing them to dry on a paper towel, which allows the grease to pool under the hot pastry.
While both treats are fried dough with a sweet topping, there are some key differences between Bunuelos and Sopapillas. Bunuelos are thinner, larger, and much crispier thanks to the extended rolling process and they are usually shaped as discs, and they are coated in cinnamon sugar after they are fried. Sopapillas, on the other hand, tend to be puffier pockets of dough that are usually served with honey or melted chocolate as a dipping sauce.
Variations
- Piloncillo Syrup: In a medium saucepan over medium heat, add a piloncillo cone (8 ounces) and water (⅓ cup). Stir until the sugar dissolves completely then reduce the heat to low and let simmer until it thickens into a syrup. You can also add a stick of cinnamon for more flavor. Drizzle the syrup over the bunuelos and store leftovers in the fridge for up to 1 month.
- Chocolate: Replace ½ cup of flour with ½ cup Hot Cocoa Mix (or Abuelita’s for authentic Mexican hot chocolate) and prepare as usual. Add a tablespoon of the cocoa mix to the cinnamon sugar mixture too.
- Citrus: Infuse your dough with citrus zest for a hint of fresh fruity flavor. Top them with a drizzle of orange glaze made with fresh squeezed juice and powdered sugar.
- Shape: Instead of flat discs, you can roll out your dough and cut it into shapes with cookie cutters. You could also just fry balls of dough like they are donut holes.
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