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Indulge in crispy, cinnamon-sugar coated Mexican Buñuelos! This easy, step-by-step recipe teaches you how to make authentic homemade buñuelos that will satisfy your cravings for a warm, sweet fritter. Learn secrets for the perfect tender yet crispy texture. Plus get tips for customizing your buñuelos and see suggested dipping sauces. Your new go-to treat for holidays, parties and casual snacking!

Let’s start with the FAQs:

What type of flour works best for the buñuelos dough?
All-purpose flour is the best choice for buñuelos as it has enough protein to create a dough that is pliable but still crisps up nicely when fried. Bread flour or whole wheat flour tend to make the dough tough. For the most tender texture, use unbleached all-purpose flour.

Can I make the dough ahead of time?
Yes, you can make the buñuelos dough up to 2 days in advance. Prepare the dough as instructed up until chilling it for 15 minutes. Then form it into a disk, wrap tightly in plastic wrap, and refrigerate. When ready to use, let sit at room temperature for 30 minutes before rolling and cutting out the buñuelos. The chilled dough is easier to work with.

What oil is best for frying the buñuelos?
For frying, it’s best to use a neutral oil with a high smoke point. Good options are vegetable, canola, peanut or grapeseed oil. Do not use olive oil as it can impart flavor. Make sure the oil is at the proper 375°F temperature before frying for evenly cooked and crispy buñuelos.

How do I know when the buñuelos are done frying?
After 1 minute of frying on each side, the buñuelos should be beautifully golden brown. They will puff up when frying. Test one by cutting it open – the center should be cooked through without any raw dough. If needed, fry 30 seconds longer. Just be careful not to over-fry or they will get greasy.

What is a good substitution for Cajeta or dulce de leche?
If you can’t find cajeta or dulce de leche to serve with the buñuelos, you can substitute with nutella, chocolate-hazelnut spread, or vanilla ice cream. Warm maple syrup also pairs deliciously. Get creative with your dipping sauces! Whipped cream, fruit compotes, and caramel or chocolate sauces also work well.

Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins


  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon white sugar
  • 1/4 cup shortening
  • 1 cup warm water
  • Vegetable oil for frying
  • 1/2 cup white sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon freshly grated lemon zest


  1. Get ready for the fun part – transforming simple ingredients into perfectly golden, cinnamon-kissed buñuelos!
  2. First, grab a large bowl and whisk up the dry ingredients until well combined. This builds the base flavor. Now, with your fingers or a handy pastry blender, cut the shortening into the dry mix until it looks like sandy crumbs. This is what will give us deliciously tender buñuelos.
  3. Ole! Slowly pour in the warm water while stirring constantly. Keep mixing until it all comes together into a soft, pliable dough that’s ready to party. This guy needs a quick siesta, so cover the dough and let it relax for 15 minutes while you gather up the rest of the ingredients. The dough will thank you for the breather.
  4. Alright, time to get rolling! Lightly flour a work surface – I like to use my large wooden cutting board for easy maneuvering. Gently pat and roll the dough out until it’s 1/4 inch thick. Feel free to lightly flour the top so your rolling pin doesn’t stick.
  5. Now for the fun part – use a round 2-inch cookie cutter to punch out as many buñuelos as you can. Start from the center and work your way out like a spiral galaxy of buñuelos. Reroll the scraps to get every last one!
  6. Party time! Let’s fry these babies up. Heat 2 inches of oil in your favorite skillet over medium-high heat until it reaches 375°F. I recommend using a thermometer for the perfect temperature. Now it’s time to carefully fry the buñuelos in batches. Slip a few circles in at a time and fry for just 1 minute per side. Don’t worry if they puff up – that’s just the yeast in the flour doing its thing! It smells heavenly already, huh?
  7. Drain each batch on paper towels while you drop in the next round. This absorbs any excess oil. I like to sprinkle them with a pinch of salt right after frying to boost the flavors.
  8. Here comes the fun part – time to coat them in yummy cinnamon sugar! Mix up the cinnamon-sugar blend in a shallow bowl. While the buñuelos are still warm, toss them in the bowl to coat evenly. Feel free to get your fingers messy here! The warmth helps the coating stick.
  9. Take a deep whiff and appreciate those incredible aromas. I swear these get more irresistible by the second! Dig in while they’re warm for the very best experience. The crisp exterior gives way to the melty, tender interior. Yum, yum! Got any leftovers? Store in an airtight container for up to 5 days. Reheat briefly before enjoying again.
  10. Now your kitchen smells like a Mexican bakery and your tastebuds are doing a happy dance! Enjoy your buñuelos, mi amigos. You’ve earned them!

Cooking Tips:

  • Use all-purpose flour for the most tender, crisp texture.
  • Let the dough rest before rolling for easier handling.
  • Fry at 375°F for 1 minute per side for perfect golden color.
  • Toss in cinnamon sugar while still warm so it sticks.
  • Customize by using different spices or dipping sauces like cajeta.

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