Buñuelos Recipe

Buuelos, golden fried Mexican fritters topped with cinnamon-sugar, are a holiday delicacy that's impossible to resist. You'll come back to this buuelos recipe time and time again.

Buuelos are dough fritters covered in cinnamon and sugar. The dough balls are usually flattened into discs before frying. The dessert, which has Mexican and Spanish origins, is frequently served during the Christmas season and on New Year's with piloncillo syrup.

Buuelos Ingredients

Buuelos come together easily with ingredients you likely already have on hand. These are the ingredients you'll need for this buuelos recipe:

• 4 large eggs
• cup white sugar (for the dough)
• 1 teaspoon vegetable oil (for the dough)
• 1 cups all-purpose flour, plus more for kneading
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup white sugar (for the cinnamon-sugar mixture)
• 1 teaspoon ground cinnamon (for the cinnamon-sugar mixture)
• 1 cup vegetable oil (for frying)

How to Make Buuelos

Here's a step-by-step guide to preparing these irresistible treats:

Step 1:

Beat the eggs and cup of sugar in a large bowl until the mixture becomes thick and lemon-colored. Add the 1 teaspoon of vegetable oil and mix well.

Step 2:

In a separate bowl, combine the 1 cups of flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until everything is well combined.

Step 3:

Turn the dough out onto a floured surface and knead it thoroughly until smooth and elastic.

Step 4:

Divide the dough into 16 equal portions, rolling each portion into a ball.

Step 5:

Flatten each dough ball and roll it into a very thin circle about 5 inches in diameter.

Step 6:

Let the rolled-out dough circles stand uncovered on waxed paper for about 10 minutes to allow them to rest.

Step 7:

While the dough is resting, combine the 1 cup of sugar and 1 teaspoon of ground cinnamon in a small bowl to create the cinnamon-sugar mixture. Set it aside.

Step 8:

Heat the vegetable oil in a deep pan to 350F (175C). Carefully lower one dough circle into the hot oil and fry until golden brown, turning it once. This should take about 30 seconds on each side.

Step 9:

Once golden, transfer the buuelo to a paper towel-lined plate to drain excess oil. Immediately sprinkle with the cinnamon-sugar mixture.

Step 10:

Repeat the process with the remaining dough, frying and coating each buuelo with cinnamon-sugar as you go. Serve immediately, or cool and store in an airtight .

How to Store Buuelos

It's best to enjoy buuelos right away while they're still warm and crispy. However, if you have leftovers, store them in an airtight at room temperature for up to three days.

Nutrition Facts