My delicious buñuelos recipe delivers light, crispy fritters fried to golden perfection. Top them with a homemade piloncillo syrup and cinnamon sugar for a festive treat you can enjoy year-round.
You already know I have a soft spot for fried snacks, especially the sweet ones. So when I first tried this popular Mexican holiday treat, I knew I had to learn how to make it.
There are several variations all over the world, not just in Latin America. Some are disks, and others are ball-shaped. They’re easy to make and similar to some of the sweet treats we enjoy in Cameroon. So why wait for the holidays? Get those few ingredients together and have fun!
What Are Buñuelos?
Buñuelos (and various spelling differences) are fried dough shaped into balls or flattened into disks. Different versions are popular in Europe, Latin America, and some parts of Africa and Asia. In Latin America, buñuelos are enjoyed for good luck and served during the holidays with a filling or sweet topping.
This deliciousness comes in all sorts of shapes, sizes, and ingredient lists, so please don’t get bent out of shape because it’s not what YOUR grandmother made. Thank you!
How to Make Buñuelos
Bunuelos
- Steep the anise in 1¼ cups of hot water in a small bowl for about 10 minutes. Strain and set aside 1 cup of water for the dough. (Photos 1-2)
- Mix the flour, baking powder, salt, and sugar in a large bowl. (Photo 3)
- Pour in melted butter, anise water, and vanilla extract. Stir in well, then knead until a soft and smooth doughball forms—about 2 minutes. (Photo 4)
- Cover with a kitchen towel and let it rest for a few minutes. (Photo 4)
- Divide the dough into 12 small balls. Roll each dough on a floured surface in a circular motion until thin. You want them as thin as possible without tearing. Repeat with the remaining balls. (Photos 6-7)
- Fry the bunuelos in about 2 inches of 350℉ (180℃) oil until golden brown. Transfer to a paper towel-lined plate to drain any excess oil. (Photo 8)
- Serve buñuelos warm or at room temperature with piloncillo syrup or sprinkle with cinnamon sugar.
The Syrup
- Boil the piloncillo cone, cinnamon stick, star anise, and water until the piloncillo dissolves. (Photo 9)
- Reduce the heat to low and cook, stirring occasionally, until the syrup thickens—8-10 minutes. Turn off the heat, and add the vanilla extract. (Photo 10)
- Strain through a fine-mesh strainer (optional) and allow to cool slightly before serving. Let it cool completely if making it ahead and storing it in the fridge.
Make-Ahead Time Savers
Make the dough, wrap it in plastic wrap, and store it in the fridge for up to 3 days. Let it come back to room temperature for about 30 minutes, then divide it and roll it out while the oil heats. The dough also freezes well for 3-4 months; just thaw it overnight in the fridge, and proceed with the recipe.
If you’re frying them ahead, store them and the syrup separately. They’ll last up to a week in the fridge and 3 days at room temperature. Crisp them up in an air fryer, then drizzle them with the syrup. I like warming up the syrup if it has been in the fridge.
More Sweet-Tooth-Worthy Donut Recipes
By Imma
Watch How to Make It
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This blog post was originally published in September 2019 and has been updated with additional tips, new photos, and a video.
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