Bunuelos Recipe
Ultra-thin Mexican fritters fried to golden crispness and coated in cinnamon sugar, served warm with piloncillo syrup or honey for a nostalgic dessert.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 16–20 buñuelos
- Category: Dessert
- Method: Fried
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup milk
1/4 cup butter
1 teaspoon vanilla extract
2 eggs, beaten
Neutral oil for frying (canola or vegetable)
1 cup sugar + 1 teaspoon cinnamon for coating
Instructions
1. Whisk flour, baking powder, salt, and cinnamon together.
2. Warm milk, butter, and vanilla; cool slightly, then whisk in eggs.
3. Combine wet and dry ingredients to form a smooth dough; knead briefly.
4. Rest dough 15 minutes; divide into small balls.
5. Roll each ball very thin on a floured surface.
6. Fry in hot oil until golden and bubbly; drain on paper towels.
7. Toss warm fritters in cinnamon sugar.
8. Serve warm with piloncillo syrup or honey for dipping.
Notes
Cool milk before adding eggs to prevent curdling.
Rest dough so it rolls thinly without shrinking.
Fry in hot oil to keep fritters crisp, not greasy.
Serve fresh for best texture; re-crisp briefly in a low oven if needed.