Buñuelos (Crispy Fried Dough with Cinnamon Sugar): The Festive Treat That Outsmarts Every Donut

You hear the crunch first, then the soft chew, then the cinnamon sugar hits like a mic drop. Buñuelos are the kind of snack that make store-bought desserts feel like they’re not even trying. They’re fast, cheap, and wildly addictive—basically the street food equivalent of a standing ovation.

If you’ve ever wanted dessert that doubles as a party trick, this is it. Make a batch and watch them vanish faster than your “I’m only having one” promise.

What Makes This Recipe So Good

• Ultra-crispy edges, tender centers: The dough fries up light and bubbly without turning greasy.
• Simple pantry ingredients: Flour, egg, milk, and a few basics. No fancy equipment required.
• Speedy payoff: From mixing bowl to munching in under 45 minutes.
• Customizable sweetness: Classic cinnamon sugar or level-up with citrus zest, piloncillo syrup, or chocolate drizzle.
• Party-perfect: Stackable, sharable, and totally Instagrammable—FYI, they look like golden snowflakes.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 large egg
• 2 tablespoons unsalted butter, melted (plus extra for brushing, optional)
• 1/2 cup milk (plus 1–2 tablespoons more as needed)
• 1 teaspoon vanilla extract
• Neutral oil for frying (about 2–3 cups; canola or vegetable)
• 1/2 cup granulated sugar (for coating)
• 2 teaspoons ground cinnamon
• Optional: zest of 1 orange or lime for the dough

Cooking Instructions

1. Make the dough: In a bowl, whisk flour, 2 tablespoons sugar, baking powder, and salt.

   In a separate bowl, whisk egg, melted butter, milk, and vanilla. Combine wet into dry until a soft dough forms. Add a splash of milk if crumbly.

2. Knead briefly: Turn onto a lightly floured surface and knead 1–2 minutes until smooth.

   Don’t overdo it—this isn’t a gym membership.

3. Rest: Cover dough with a towel and let sit 10 minutes. This relaxes gluten for easier rolling and better puff.
4. Portion: Divide into 10–12 balls (golf-ball size). Keep covered so they don’t dry out.
5. Roll thin: On a floured surface, roll each ball into a 6–7 inch round, as thin as a tortilla.

   The thinner, the crispier.

6. Heat oil: In a wide pan, heat 1–1.5 inches of oil to 350–365°F (175–185°C). Keep a steady medium heat; temperature control is everything.
7. Fry: Carefully slide in one round. Fry 30–60 seconds per side until golden and bubbly.

   Use tongs to flip. Drain on paper towels or a wire rack.

8. Coat: Mix 1/2 cup sugar with cinnamon in a shallow dish. While warm, toss each buñuelo in the cinnamon sugar.

   Alternatively, brush lightly with melted butter first for extra cling.

9. Repeat: Continue frying and coating. Work in batches to avoid crowding, which drops oil temp and steals your crunch.
10. Serve: Pile high and serve warm. Optional flex: drizzle with honey, piloncillo syrup, or chocolate.

How to Store

• Room temperature: Keep in an airtight container lined with paper towels for up to 2 days.

  Re-crisp in a 300°F (150°C) oven for 5–7 minutes.

• Freeze: Freeze uncoated buñuelos in a single layer, then bag for up to 2 months. Reheat at 325°F (165°C) until crisp, then coat in cinnamon sugar.
• Dough in advance: Wrap dough tightly and refrigerate up to 24 hours. Let come to room temp before rolling.

Benefits of This Recipe

• Budget-friendly: Low-cost ingredients, high-impact flavor.
• Fast win: Minimal prep, big payoff—perfect for last-minute guests.
• Family-friendly: Kids can help roll and coat (supervised around the oil, obviously).
• Scalable: Double the dough, same process, bigger smiles.

Don’t Make These Errors

• Oil too cool or too hot: Below 340°F gets greasy; above 375°F burns fast.

  Use a thermometer, not vibes.

• Dough too thick: Thick discs = chewy, not crispy. Roll thin.
• Skipping the rest: Resting dough prevents shrinkage and improves texture.
• Crowding the pan: Drops oil temp and ruins crispiness. Fry 1–2 at a time.
• Coating when cold: Cinnamon sugar sticks best to warm buñuelos.

Variations You Can Try

• Citrus zest dough: Add orange or lime zest for a bright, festive aroma.
• Piloncillo syrup: Simmer piloncillo with water and a cinnamon stick; drizzle over freshly fried buñuelos.
• Chocolate-cinnamon: Add 1 tablespoon cocoa to the sugar coating and drizzle with melted dark chocolate.
• Anise kick: Add 1/2 teaspoon ground anise or a splash of anise liqueur to the dough.
• Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum; expect slightly less puff but solid crisp.

FAQ

What oil is best for frying buñuelos?

Use a neutral, high-smoke-point oil like canola, vegetable, or peanut oil.

Olive oil is too assertive and smokes early—hard pass.

Can I bake buñuelos instead of frying?

You can, but they won’t achieve the same shatter-crisp texture. If you must, brush with oil and bake at 400°F (205°C) until golden, then coat. Still tasty, just different.

Why aren’t mine puffing?

They might be too thick, the oil may be too cool, or the dough wasn’t rested.

Roll thinner, check temperature, and give that 10-minute rest its moment.

Are buñuelos the same everywhere?

Nope. Mexico, Spain, Colombia, and other regions have unique shapes, syrups, and textures. This version is the thin, crisp, cinnamon-sugar style popular at holidays and street fairs.

How do I keep them crispy for a party?

Cool on a wire rack, not stacked, then hold in a 200°F (95°C) oven for up to 30 minutes.

Coat with sugar right before serving for max crunch.

My Take

Buñuelos are the definition of disproportionate reward—minimal effort, outrageous results. They turn any night into a celebration and make you look like a kitchen wizard with a frying pan. IMO, the citrus-zest plus piloncillo drizzle combo is undefeated.

Make a batch, share a few, and keep a secret stash—future you will say thank you.