Buñuelos (Mexican Fritters) + Video

These golden, crispy-sweet, tortilla-like fritters are sprinkled with cinnamon and sugar or topped with syrup.

What is the difference between Buñuelos and Sopaipillas?

My grandma made these crispy treats but never called them “buñuelos”. My grandma’s recipe was basically the same as her flour tortilla recipe and we drizzled them with miel virgen (honey). I still remember licking my sticky fingers wanting more.

She also made unforgettable sopaipillas, which she would cut in fourths, then fry them until light and puffy. That recipe is in the Muy Bueno cookbook.

Buñuelos are often mistaken for sopaipillas. Sopaipillas are more like a fry bread and puff up when fried like a pillow until golden brown on the outside and soft in the inside. Buñuelos, on the other hand are rolled out thin and fried until crispy.

While in college I remember seeing buñuelos sold in a Mexican grocery store around the holidays and said, “Hey, my grandma makes those!” I didn’t know there was a specific name for them.

My mom came up with her very own recipe for the Muy Bueno cookbook — I think I gained about five pounds in the test kitchen sampling three different recipes. 

The recipe below was the clear winner and we invite you to make these tasty treats for your family and friends this Christmas season. Watch this video to see how simple these buñuelos are made.

Ingredients to make Buñuelos

(scroll down for detailed recipe)

• all-purpose flour
• baking powder
• salt
• ground cinnamon
• milk
• butter
• vanilla
• eggs
• oil for frying
• sugar

How to make Buñuelos?

• In a mixing bowl combine flour, baking powder, salt, and cinnamon.
• In a saucepan heat milk, butter, and vanilla and bring to a boil. Set aside to cool.
• In a separate bowl, mix the eggs, then add the beaten eggs to the room temperature milk mixture and whisk quickly.
• Add the liquid mixture to dry ingredients and mix well.
• Knead dough on lightly floured surface 2 to 3 minutes until smooth.
• After you knead the dough, divide into 20 dough balls. With a rolling pin, roll out thin tortillas.
• Lay out all the thin tortilla flats on a tablecloth and let them dry. Turn them over once to ensure drying on both sides. This helps remove most of the moisture before frying.
• Heat one-inch of oil in a skillet wide enough for the tortillas to fry flat. Deep-fry tortillas until golden brown, turning once. Remove from pan; stand vertically in a bowl lined with paper towels and drain excess oil.
• While warm, sprinkle fried tortillas on both sides with sugar-cinnamon mixture.

How long are Buñuelos good for?

I recommend stacking them on a plate and covering them with a simple paper towel or light kitchen linen on kitchen counter for up to three days to keep their crunch and texture. 

Mexican Christmas recipes that will spice up your holiday menu

Like buñuelos are a part of our table at Christmas time. Enjoy these Mexican holiday favorites.

• Tamales
• Ensalada de Noche buena
• Pozole rojo 
• Champurrado
• Ponche Navideño (Mexican Christmas Fruit Punch)

How to make Buñuelos with flour tortillas 

• Easy Buñuelos {Tree Ornaments}
• Buñuelo Berry Muffin Cups

How to make Buñuelos de Viento

• Buñuelos de Viento

Buñuelos (Mexican Fritters)

4.04 (28 ratings)

Buñuelos de rodilla is fried dough coated in a cinnamon-sugar mixture. The dough is rolled out into a circular shape (much like a flour tortilla). These golden, crispy-sweet, tortilla-like fritters are sprinkled with cinnamon and sugar or topped with syrup.

Print Pin Rate

Yield: 20 Buñuelos

Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 30 mins

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• ¾ cup milk
• ¼ cup butter
• 1 teaspoon vanilla
• 2 beaten eggs
• Canola or vegetable oil for frying

Sugar coating

• 1 cup sugar
• 1 teaspoon ground cinnamon

Instructions 

• In a mixing bowl combine flour, baking powder, salt, and cinnamon.
• In a saucepan heat milk, butter, and vanilla and bring to a boil. Set aside to cool.
• In a separate bowl, mix the eggs, then add the beaten eggs to the room temperature milk mixture and whisk quickly.
• Add the liquid mixture to dry ingredients and mix well.
• Knead dough on lightly floured surface 2 to 3 minutes until smooth.
• After you knead the dough, divide into 20 dough balls. With a rolling pin, roll out thin tortillas.
• Lay out all the thin tortilla flats on a tablecloth and let them dry. Turn them over once to ensure drying on both sides. This helps remove most of the moisture before frying.
• Heat one-inch of oil in a skillet wide enough for the tortillas to fry flat. Deep-fry tortillas until golden brown, turning once. Remove from pan; stand vertically in a bowl lined with paper towels and drain excess oil.
• While warm, sprinkle fried tortillas on both sides with sugar-cinnamon mixture.

Video

Notes

Buñuelos may be covered lightly up to three days. I recommend stacking them on a plate and covering them with a simple paper towel or light kitchen linen on kitchen counter to keep their crunch and texture. 

Calories: 171kcal, Carbohydrates: 25g, Protein: 3g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 23mg, Sodium: 147mg, Potassium: 58mg, Fiber: 1g, Sugar: 11g, Vitamin A: 109IU, Calcium: 27mg, Iron: 1mg

Author: Yvette Marquez

Course: Desserts

Cuisine: Mexican

Photography by Jeanine Thurston

Originally published: December 2010. This recipe is also published in the Muy Bueno cookbook.