If you have a sweet tooth and love trying traditional treats that bring a festive vibe to any gathering, you’re going to adore this Homemade Buñuelos Recipe. These crispy, golden-fried dough discs dusted generously with cinnamon sugar are pure comfort wrapped in a delightful crunch. Whether it’s for a special holiday, a family get-together, or just because you deserve a little joy, making buñuelos from scratch is easier than you might think and tastes absolutely incredible. Let me walk you through a recipe that feels like a warm hug from the inside out.
Ingredients You’ll Need
This Homemade Buñuelos Recipe calls for a handful of straightforward ingredients, each playing a crucial role in building the perfect balance of flavor, texture, and aroma. From the tenderness of the dough to the sweet, spicy sugar coating, every item is essential to nail that blissful bite.
- 2 cups all-purpose flour: The foundation of our dough, giving structure and chewiness.
- 1 teaspoon baking powder: Helps the dough puff up lightly for that satisfying crisp.
- 1/2 teaspoon salt: Balances sweetness and enhances overall flavor.
- 2 tablespoons granulated sugar: Adds subtle sweetness inside the dough itself.
- 2 tablespoons shortening: Creates a tender, flaky texture by coating flour particles.
- 3/4 cup warm water: Binds everything together while keeping the dough soft and workable.
- Vegetable oil, for frying: The medium that crisps the buñuelos to golden perfection.
- 1/2 cup granulated sugar (additional): For that irresistible cinnamon sugar coating.
- 1 teaspoon ground cinnamon: Provides the warm, aromatic spice that makes buñuelos unforgettable.
How to Make Homemade Buñuelos Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together all the dry ingredients—flour, baking powder, salt, and the first bit of sugar—in a large bowl. This ensures your dough will have even flavor and the right lift when fried.
Step 2: Cut in the Shortening
Use a pastry blender or your fingers to cut in the shortening until the mixture looks like coarse crumbs. This step is key to getting that wonderfully flaky bite we all adore in homemade buñuelos.
Step 3: Add Warm Water and Form Dough
Slowly pour in warm water, mixing as you go until the dough begins to come together. The warmth activates the ingredients and makes kneading a breeze.
Step 4: Knead Until Smooth
Turn the dough onto a lightly floured surface and knead it for 5 to 7 minutes. You want it to be elastic and smooth but still soft—this ensures a tender, crisp final product.
Step 5: Rest the Dough
Cover your dough and let it rest for 30 minutes. This resting period relaxes the gluten, making it easier to roll out paper-thin circles later.
Step 6: Prepare Cinnamon Sugar Mixture
While the dough rests, mix the remaining sugar and cinnamon in a shallow dish. This will be your golden coating that transforms plain fried dough into sweet magic.
Step 7: Heat the Oil
Pour about an inch of vegetable oil into a heavy-bottomed skillet and heat it to 350°F (175°C). The right temperature is crucial; if it’s too low, the buñuelos will soak up oil, and too hot means uneven cooking.
Step 8: Divide and Roll Out Dough
Divide your dough into 12 equal parts. Roll each piece out on a floured surface until it’s a thin circle about 6-8 inches wide—a thin dough makes for the crispiest results.
Step 9: Fry the Buñuelos
Carefully place one at a time into the sizzling oil. Fry each side for 1 to 2 minutes, watching for a golden brown color. Be gentle to keep their beautiful shape intact.
Step 10: Coat and Serve
Once fried, immediately dredge the hot buñuelo in your cinnamon sugar mixture so it clings perfectly. Repeat this for each piece, then serve them warm—you’ll want to dive right in!
How to Serve Homemade Buñuelos Recipe
Garnishes
If you want to add a little something extra, fresh fruit like sliced strawberries or a drizzle of honey or even a dusting of powdered sugar can elevate your homemade buñuelos to new heights. Adding a dollop of whipped cream or a scoop of vanilla ice cream alongside can create an irresistible dessert experience.
Side Dishes
Buñuelos shine on their own as a sweet snack or dessert, but pairing them with a warm cup of Mexican hot chocolate or spiced coffee really rounds out the experience. These cozy beverages bring warmth and richness that perfectly complement the crispy, sugary buñuelos.
Creative Ways to Present
For a festive touch, try serving the buñuelos stacked like a mini tower, threaded on skewers as fun cinnamon sugar kebabs, or cut into strips served with a dipping sauce like dulce de leche or caramel. Presentation can add a playful vibe to this classic treat.
Make Ahead and Storage
Storing Leftovers
If you have any leftover buñuelos, keep them in an airtight container at room temperature for up to two days. To keep their crispness, avoid stacking them too tightly or placing moist toppings until you’re ready to eat.
Freezing
You can freeze cooked buñuelos by letting them cool completely and then wrapping them tightly in plastic wrap or foil before placing in a freezer bag. They will keep well for up to one month. Avoid freezing them after adding cinnamon sugar to maintain texture.
Reheating
Reheat leftovers in a warm oven or toaster oven at 300°F (150°C) for a few minutes to regain crispness. Avoid microwaving as it can make them soggy. A quick re-fry in hot oil is also a great way to freshen them up if you’re up for it!
FAQs
Can I substitute vegetable shortening with butter?
Butter can be used, but it may change the texture slightly, making the buñuelos a bit less flaky and more tender. Shortening has a neutral flavor and higher melting point that creates that perfect crispness.
Why do I need to rest the dough?
Resting the dough relaxes the gluten strands, which allows you to roll it out thinner and prevents the buñuelos from shrinking back during frying.
Can I bake the buñuelos instead of frying?
Frying is best to achieve that signature crispiness and golden color, but if you prefer baking, brush the dough with oil and bake at 400°F (200°C) until golden. They won’t be quite the same but still delicious.
How do I know when the oil is the right temperature?
You can use a thermometer to keep the oil at 350°F (175°C). If you don’t have one, drop a small piece of dough in—the oil should bubble steadily without smoking or turning the dough too dark too fast.
Can buñuelos be savory instead of sweet?
Absolutely! While traditionally sweet, you can leave off the cinnamon sugar and add savory spices or toppings. Think cheese, herbs, or even a spicy dip for a fun twist.
Final Thoughts
This Homemade Buñuelos Recipe brings together simple ingredients and an easy process to create a treat that feels like a celebration in every bite. Whether you’re making them for family, friends, or just indulging yourself, these delightful fried discs offer a little crispy happiness that is pure joy. Give it a try—you won’t regret it!
Print
Homemade Buñuelos Recipe
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Frying
- Cuisine: Latin American
Description
Homemade Buñuelos are crispy, golden fried dough discs coated in a sweet cinnamon sugar mixture. This traditional treat is perfect for festive occasions or a delightful snack, featuring a tender yet crunchy texture achieved through frying thinly rolled dough.
Ingredients
Dough
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 2 tablespoons shortening
- 3/4 cup warm water
For Frying
- Vegetable oil, for frying
Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and 2 tablespoons of sugar until evenly combined.
- Cut in shortening: Use a pastry blender or your fingers to cut in the shortening until the mixture resembles coarse crumbs, ensuring an even distribution of fat.
- Add water to form dough: Gradually incorporate the warm water into the dry mixture, stirring until a cohesive dough forms without being sticky.
- Knead the dough: Transfer the dough onto a lightly floured surface and knead for 5 to 7 minutes until it becomes smooth and elastic, which helps develop a tender yet chewy texture.
- Rest the dough: Cover the dough with a clean cloth or plastic wrap and let it rest for 30 minutes, allowing the gluten to relax for easier rolling.
- Prepare the cinnamon sugar: In a shallow dish, combine the remaining 1/2 cup sugar with ground cinnamon and mix well for coating later.
- Heat the oil: Pour vegetable oil into a large, heavy-bottomed skillet to a depth of about 1 inch and heat it over medium heat until it reaches 350°F (175°C), the ideal frying temperature.
- Divide dough into portions: Cut the rested dough into 12 equal pieces to ensure uniform cooking and serving sizes.
- Roll out dough pieces: On a lightly floured surface, roll each dough piece into a thin circle approximately 6 to 8 inches in diameter, which will fry up crisp and light.
- Fry the buñuelos: Carefully place one rolled dough circle at a time into the hot oil. Fry each side for 1 to 2 minutes or until golden brown, turning with tongs to ensure even cooking.
- Drain and coat: Remove the fried buñuelo from the oil and immediately dredge it in the cinnamon sugar mixture, coating it evenly for that classic sweet crunch.
- Repeat: Continue frying and coating all remaining dough pieces, making sure the oil maintains its temperature for consistent results.
- Serve warm: Serve the buñuelos warm for the best texture and flavor. Enjoy this traditional crispy and sweet treat fresh.
Notes
- Ensure the oil temperature stays steady at 350°F to prevent soggy or overly greasy buñuelos.
- Shortening can be substituted with unsalted butter for a richer flavor if desired.
- For a thinner buñuelo, roll the dough circles to about 1/8 inch thickness, but be careful to avoid tearing.
- Buñuelos are best enjoyed fresh but can be reheated briefly in the oven to regain crispness.
- This recipe can be doubled or halved depending on serving needs, maintaining the dough-to-oil ratio.
