Quick Recipe Version (TL;DR)
Quick Ingredients
- Dough: 2 cups (250 g) all-purpose flour, 1 tablespoon (12 g) granulated sugar, 1/2 teaspoon baking powder, 1/4 teaspoon fine salt, 1 large egg, 2 tablespoons (28 g) melted unsalted butter, and 1/2 cup (120 ml) warm water at 105°F (40°C).
- For rolling and frying: 2 tablespoons (16 g) additional flour and approximately 6 cups (1.4 liters) neutral frying oil, enough for a 1-inch depth in your pan.
- Cinnamon sugar: 1/2 cup (100 g) granulated sugar and 2 teaspoons ground cinnamon.
- Piloncillo syrup: 8 ounces (227 g) chopped piloncillo, 1 cup (240 ml) water, 1 cinnamon stick approximately 3 inches long, 2 whole cloves, and 3 strips orange peel, each approximately 2 inches long.
Do This
- 1. Combine the dry dough ingredients, then mix in the egg, butter, and warm water. Knead for 8 minutes until smooth.
- 2. Cover and rest for 30 minutes. Meanwhile, simmer the syrup ingredients gently for 12–15 minutes, then strain.
- 3. Divide the dough into 12 balls. Roll each into a very thin 7–8-inch round, using the extra flour sparingly.
- 4. Let the rolled rounds air-dry for 10 minutes while heating the oil to 350°F (175°C).
- 5. Fry one round at a time for 30–45 seconds per side, until blistered and golden. Drain briefly on a rack.
- 6. Sprinkle the warm buñuelos with cinnamon sugar, drizzle with warm piloncillo syrup, or offer both toppings at the table. Serve immediately.
Why You’ll Love This Recipe
- Wonderfully crisp and delicate: Thinly rolled dough fries into golden rounds covered with light, crackly blisters.
- Two classic finishing options: Choose sparkling cinnamon sugar, fragrant piloncillo syrup, or a little of each.
- Simple pantry ingredients: No yeast or special shaping equipment is needed.
- Made for sharing: These Mexican Christmas favorites are especially inviting served warm, with coffee, hot chocolate, or atole.
Grocery List
- Produce: 1 orange for the peel.
- Dairy: Unsalted butter and 1 large egg.
- Pantry: All-purpose flour, granulated sugar, baking powder, fine salt, ground cinnamon, 1 cinnamon stick, whole cloves, piloncillo, and neutral frying oil such as canola, sunflower, or vegetable oil.
Full Ingredients
For the Buñuelo Dough
- 2 cups (250 g) all-purpose flour
- 1 tablespoon (12 g) granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1 large egg, at room temperature
- 2 tablespoons (28 g) unsalted butter, melted and cooled until lukewarm
- 1/2 cup (120 ml) water, warmed to 105°F (40°C)
For Rolling and Frying
- 2 tablespoons (16 g) all-purpose flour, for lightly dusting the work surface and rolling pin
- Approximately 6 cups (1.4 liters) neutral oil, or enough to reach a depth of 1 inch in a deep, heavy 10-inch-wide pan
For the Cinnamon Sugar
- 1/2 cup (100 g) granulated sugar
- 2 teaspoons ground cinnamon
For the Piloncillo Syrup
- 8 ounces (227 g) piloncillo, carefully chopped or grated
- 1 cup (240 ml) water
- 1 cinnamon stick, approximately 3 inches long; Mexican canela is especially fragrant
- 2 whole cloves
- 3 strips orange peel, each approximately 2 inches long, with as little white pith as possible
About piloncillo: This unrefined cane sugar is often sold in cones in Mexican grocery stores. It gives the syrup a deep caramel flavor with earthy, molasses-like notes. The syrup recipe makes approximately 1 1/4 cups, enough for generous drizzling with some left over.
Step-by-Step Instructions
Step 1: Mix and knead the dough
Whisk the flour, sugar, baking powder, and salt together in a large bowl. In a small bowl, whisk the egg, melted butter, and warm water until combined. Pour the wet ingredients into the flour mixture and stir until a shaggy dough forms.
Turn the dough onto a clean work surface and knead for 8 minutes, until smooth, supple, and only slightly tacky. Try kneading before adding extra flour; the dough usually becomes less sticky as it develops. If it remains very sticky, dust with 1 teaspoon of the reserved rolling flour at a time. If dry flour will not incorporate, knead in 1 teaspoon of additional water at a time.
Step 2: Cover and rest the dough
Shape the dough into a ball, return it to the bowl, and cover tightly with a plate or reusable cover. Rest at room temperature for 30 minutes. This pause relaxes the dough so you can roll it thinly without it continually springing back.
While the dough rests, prepare the syrup and cinnamon sugar.
Step 3: Make the piloncillo syrup and cinnamon sugar
Place the piloncillo, 1 cup water, cinnamon stick, cloves, and orange peel in a small saucepan. Bring to a gentle boil over medium heat, stirring occasionally until the sugar dissolves. Reduce the heat to medium-low and simmer uncovered for 12–15 minutes, until lightly syrupy and reduced to approximately 1 1/4 cups. It should pour easily rather than look thick like caramel.
Strain into a heatproof pitcher, discarding the spices and peel. Keep warm over very low heat or rewarm gently before serving. The syrup thickens as it cools; stir in hot water, 1 tablespoon at a time, if needed to restore a pourable consistency.
Mix the granulated sugar and ground cinnamon in a shallow dish. Set a wire rack over a rimmed baking sheet near the stove.
Step 4: Divide and roll the dough paper-thin
Divide the rested dough into 12 equal pieces, approximately 38 g each, and shape them into smooth balls. Keep the pieces covered while you work so they do not develop a dry skin.
Lightly dust your work surface and rolling pin with the reserved flour. Roll one ball at a time into a 7–8-inch circle, rotating and flipping it frequently. Aim for approximately 1 mm thick, with slightly translucent patches and no thick rim. The rounds do not need to be perfectly circular.
If a round keeps shrinking, cover it and let it relax for 5 minutes while you roll another piece. Brush off visible loose flour before frying.
Step 5: Briefly dry the rounds and heat the oil
Lay the rolled rounds in a single layer on clean, dry kitchen towels or a lightly floured surface. Leave each round uncovered for 10 minutes, turning once after 5 minutes. This brief drying helps prevent sticking and encourages a crisp finish; the dough should remain flexible, not become hard or cracked.
Meanwhile, pour the oil into a deep, heavy 10-inch-wide pan to a depth of 1 inch, keeping the pan no more than half full. Heat over medium heat to 350°F (175°C), checking with a frying thermometer. Arrange your rack, cinnamon sugar, and a pair of long tongs or a spider nearby.
Step 6: Fry until golden and blistered
Carefully lower one dough round into the hot oil, laying it away from you to avoid splashes. Fry for 30–45 seconds, gently pressing raised areas beneath the oil with a spider or tongs so the surface cooks evenly. Small and medium blisters are exactly what you want.
Turn and fry the second side for 30–45 seconds, until light golden with deeper golden spots. The buñuelo will continue to darken slightly after leaving the oil, so do not wait until it is deeply brown all over.
Lift it out, let excess oil drip back into the pan for about 5 seconds, and transfer to the rack. Repeat with the remaining rounds, bringing the oil back to 350°F (175°C) between batches. Fry only one at a time so each round has room to expand.
Step 7: Add cinnamon sugar while warm
For cinnamon-sugar buñuelos, allow each fried round to drain for 10–15 seconds, then sprinkle both sides with the cinnamon sugar while still warm. Hold the buñuelo over the shallow dish to catch the excess. A light, even coating gives sweetness without hiding the delicate fried texture.
For syrup-only buñuelos, leave the rounds plain after draining. You can also give them a very light dusting of cinnamon sugar and offer syrup separately.
Step 8: Serve with warm piloncillo syrup
Serve the buñuelos as soon as possible, ideally within 10 minutes of frying. Arrange them whole on a platter or break them into large, crisp pieces for easier sharing.
Drizzle each serving with approximately 1 tablespoon of warm piloncillo syrup just before eating, or pass the syrup in a small pitcher. Keeping the syrup separate until serving preserves the crispness; a generously soaked buñuelo will soften, which is also a lovely way to enjoy it.
Pro Tips
- Thin dough makes the difference: Thick sections fry up chewy rather than delicate. Pay particular attention to the edges when rolling.
- Use a thermometer: Oil below 340°F (170°C) can make the buñuelos greasy, while oil above 365°F (185°C) may brown them before they cook evenly. Aim for 350°F (175°C).
- Drain on a rack: Air circulation keeps the undersides crisp. Avoid stacking freshly fried buñuelos, which traps steam.
- Go lightly with cloves and orange pith: Two whole cloves provide plenty of warmth, and removing the bitter white pith keeps the orange flavor bright.
- Set up before frying: These cook quickly. Have the topping, draining rack, and serving platter ready before the first round enters the oil.
Variations
- Cinnamon-sugar only: Skip the syrup and coat the warm buñuelos with the cinnamon sugar. Serve extra cinnamon sugar alongside for dipping broken pieces.
- Orange-scented cinnamon sugar: Rub 1 teaspoon finely grated orange zest into the 1/2 cup sugar before adding the ground cinnamon. Use immediately for the freshest aroma.
- If you cannot find piloncillo: Substitute 1 cup packed (213 g) dark brown sugar plus 2 teaspoons (14 g) unsulfured molasses. Prepare the syrup as directed, simmering until lightly syrupy. The flavor will be similar, though not identical.
Storage & Make-Ahead
Uncooked dough: After kneading, cover tightly and refrigerate for up to 24 hours. Let it stand at room temperature for 45–60 minutes, until pliable, before dividing and rolling.
Fried buñuelos: They are best freshly made. Cool completely before storing without syrup in an airtight container at room temperature for up to 2 days. Separate layers with parchment paper and handle gently.
Recrisping: Place uncoated buñuelos on a baking sheet in a 300°F (150°C) oven for 3–5 minutes. Watch closely, then add cinnamon sugar while warm. Already sugar-coated buñuelos can be reheated at the same temperature for 2–3 minutes, checking carefully to prevent scorching.
Piloncillo syrup: Refrigerate in a covered container for up to 2 weeks. Rewarm in a small saucepan over low heat for 3–5 minutes, adding 1 tablespoon water if needed. Do not store syrup-drizzled buñuelos if you want them to remain crisp.
Nutrition (per serving)
Estimated for 1 buñuelo with 1 teaspoon cinnamon sugar and 1 tablespoon piloncillo syrup, assuming approximately 6 g oil absorbed during frying. Actual values vary with oil absorption and the amount of topping used.
Calories: 220 kcal | Carbs: 33g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Fiber: 1g | Sugar: 17g | Sodium: 75mg | Cholesterol: 21mg
