My tía used to clear a space on the table with the back of her hand before setting down the buñuelo plate, as if the whole room had been waiting for that one sound: a crisp edge breaking under someone’s fingers. My sister-in-law would take the smallest one first, then reach back for a bigger piece while we were still talking.
That is how I like to serve them, loosely stacked and ready to share, with cinnamon sugar catching in all those little blisters. I put the syrup beside the plate rather than pouring it over everything. Everyone gets to choose their own balance of crisp edges and warm sweetness.
Why I love this recipe
These are the thin, rolled rounds of Mexican buñuelos, not rosette-shaped buñuelos de viento and not doughnut-like fritters. Resting the dough makes it easier to roll very thin. Fry one at a time so there is space to turn each round, then add cinnamon sugar while the surface is still warm.
Ingredients and what they do
- 2 cups all-purpose flour: 240 g; plus extra for rolling
- 1 teaspoon baking powder
- 1 tablespoon granulated sugar: for dough
- ½ teaspoon fine salt
- 1 large egg
- 2 tablespoons unsalted butter: melted and cooled
- ½ cup warm water: plus 1–2 tablespoons only if needed
- 1 teaspoon vanilla extract
- 3 cups neutral frying oil: or enough for 1 inch in the pan; not all is absorbed
- ½ cup granulated sugar: for coating
- 1 ½ teaspoons ground cinnamon: for coating
- 4 ounces piloncillo: optional syrup, finely chopped
- ½ cup water: for optional syrup
- 1 small stick Mexican cinnamon: for optional syrup
How to make Mexican Buñuelos with Cinnamon Sugar
- Mix the dough. Whisk flour, baking powder, dough sugar, and salt in a bowl. Add egg, melted cooled butter, ½ cup warm water, and vanilla. Mix into a soft dough. If dry flour remains, add water 1 teaspoon at a time, using only as much as needed.
- Knead and rest. Knead on a lightly floured surface for 6–8 minutes until smooth and pliable. Divide into 12 equal balls, cover, and rest for 30 minutes. Meanwhile, mix the coating sugar and ground cinnamon in a shallow dish.
- Make the optional syrup. If using, simmer chopped piloncillo, the syrup water, and cinnamon stick in a small saucepan for 8–10 minutes until dissolved and lightly syrupy. Remove the stick. Keep warm; the syrup thickens further as it cools.
- Roll very thin. Roll each dough ball on a lightly floured surface into a 7–8-inch round, thin enough to see a faint shadow through it. Brush off loose flour. Keep rounds in a single layer under a clean light towel while you roll the rest. If dough springs back, let it relax for 5 minutes and try again.
- Heat the oil. Pour oil to a depth of about 1 inch in a wide heavy pan, leaving ample space above it. Heat to 350°F, checking with a frying thermometer. Set a wire rack over a baking sheet beside the stove. Keep water away from the hot oil.
- Fry one at a time. Carefully lower one round into the oil. Fry for 30–45 seconds on the first side, pressing gently with a spider if needed to keep it from folding. Turn with tongs and fry the second side for 20–40 seconds, until golden and crisp. Adjust heat to keep oil near 350°F. Lift out and drain on the rack. Repeat with remaining rounds.
- Coat and serve. While each buñuelo is still warm, sprinkle both sides with cinnamon sugar. Serve soon after frying, with optional syrup in a small jug alongside. Let diners add syrup to their own portions so the rest stay crisp.
My kitchen notes
Shape
Slightly irregular circles and bubbles are part of the texture. Thick dough makes a chewy center, so thin rolling matters more than perfect roundness.
Oil
The listed oil is a frying bath, not an amount eaten per serving. Use a wide enough pan for the rounds and never fill it more than halfway with oil.
Keep the crunch
Cool uncovered before storing so trapped steam does not soften the stack. Add syrup only when serving. A short warm-up on a rack in a low oven can refresh the texture.
Optional syrup
The syrup is separate from the cinnamon-sugar coating. Omit all three syrup ingredients if you prefer the buñuelos dry.
What to serve with it
For a cozy dessert table, I like these alongside Champurrado de galletas, Vanilla atole, Pan de muerto. Choose the pairing that fits your table, and use the linked recipe for its own ingredients and timing.
Frequently asked questions
Do I need a buñuelo mold?
No. These are rolled by hand. Rosette irons are used for a different style called buñuelos de viento.
Why does the dough keep shrinking?
It needs more rest. Cover and leave it for 5 minutes before rolling again rather than forcing it and tearing the surface.
Can I bake this exact dough instead?
This method is written for frying. A baked version would need its own texture and timing adjustments, so baking is not offered as an interchangeable method here.
Recipe
Mexican Buñuelos with Cinnamon Sugar
Equipment
- Rolling Pin
- Wide heavy frying pan
- Frying thermometer
- Wire rack
- Tongs
Ingredients
- 2 cups all-purpose flour 240 g; plus extra for rolling
- 1 teaspoon baking powder
- 1 tablespoon granulated sugar for dough
- ½ teaspoon fine salt
- 1 large egg
- 2 tablespoons unsalted butter melted and cooled
- ½ cup warm water plus 1–2 tablespoons only if needed
- 1 teaspoon vanilla extract
- 3 cups neutral frying oil or enough for 1 inch in the pan; not all is absorbed
- ½ cup granulated sugar for coating
- 1 ½ teaspoons ground cinnamon for coating
- 4 ounces piloncillo optional syrup, finely chopped
- ½ cup water for optional syrup
- 1 small stick Mexican cinnamon for optional syrup
Instructions
- Whisk flour, baking powder, dough sugar, and salt in a bowl. Add egg, melted cooled butter, ½ cup warm water, and vanilla. Mix into a soft dough. If dry flour remains, add water 1 teaspoon at a time, using only as much as needed.
- Knead on a lightly floured surface for 6–8 minutes until smooth and pliable. Divide into 12 equal balls, cover, and rest for 30 minutes. Meanwhile, mix the coating sugar and ground cinnamon in a shallow dish.
- If using, simmer chopped piloncillo, the syrup water, and cinnamon stick in a small saucepan for 8–10 minutes until dissolved and lightly syrupy. Remove the stick. Keep warm; the syrup thickens further as it cools.
- Roll each dough ball on a lightly floured surface into a 7–8-inch round, thin enough to see a faint shadow through it. Brush off loose flour. Keep rounds in a single layer under a clean light towel while you roll the rest. If dough springs back, let it relax for 5 minutes and try again.
- Pour oil to a depth of about 1 inch in a wide heavy pan, leaving ample space above it. Heat to 350°F, checking with a frying thermometer. Set a wire rack over a baking sheet beside the stove. Keep water away from the hot oil.
- Carefully lower one round into the oil. Fry for 30–45 seconds on the first side, pressing gently with a spider if needed to keep it from folding. Turn with tongs and fry the second side for 20–40 seconds, until golden and crisp. Adjust heat to keep oil near 350°F. Lift out and drain on the rack. Repeat with remaining rounds.
- While each buñuelo is still warm, sprinkle both sides with cinnamon sugar. Serve soon after frying, with optional syrup in a small jug alongside. Let diners add syrup to their own portions so the rest stay crisp.
Notes
More ideas for your table
If you want a baked treat alongside the crisp buñuelos, add pumpkin empanadas to the table. Their cinnamon filling pairs naturally with the same warm drinks.
Leave a Reply