Introduction
These Easy Crispy Golden Bunuelos are a beloved Mexican classic, featuring thin, crispy dough discs fried to golden perfection and dusted generously with cinnamon sugar. Made with just four simple kitchen staples—flour, water, oil, and baking powder—they transform humble ingredients into a festive, airy treat. Whether for a holiday celebration or a sweet afternoon snack, these crunchy fritters are irresistibly light and satisfying.
Why You’ll Love This Recipe
Pantry Friendly: You likely have every single ingredient in your kitchen right now.
Incredible Texture: The dough is rolled paper-thin, creating a shatteringly crisp texture with airy bubbles when fried.
Vegan Friendly: By using refined coconut oil instead of traditional lard or butter, this recipe is naturally dairy-free and vegan.
Holiday Tradition: Making these is a warm, nostalgic activity often shared with family during Christmas and New Year’s, but they are delicious year-round.
Ingredients
The Dough
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All-Purpose Flour: 2 cups, sifted; the structural base of the fritter.
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Baking Powder: 1/2 teaspoon, sifted; creates the little air bubbles on the surface.
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Salt: 1/2 teaspoon; enhances the flavor of the dough.
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Refined Coconut Oil: 3 tablespoons, melted; provides fat for tenderness (you can also use vegetable shortening or melted butter).
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Warm Water: 2/3 cup; essential for hydrating the gluten and making the dough pliable.
For Frying & Coating
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Neutral Vegetable Oil: 1-2 cups (such as canola, peanut, or corn oil); for frying.
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Cane Sugar: 6 tablespoons; for the sweet coating.
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Ground Cinnamon: 1/2 tablespoon; mixed with the sugar for that classic flavor profile.
Instructions
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Mix Dough: Sift the flour and baking powder into a large mixing bowl. Add the salt and whisk to combine. Pour in the melted coconut oil and warm water. Mix until a shaggy dough forms.
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Knead: Transfer the dough to a lightly floured surface. Knead vigorously for 10 to 15 minutes. The dough should transform from sticky to smooth and elastic.
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Rest: Divide the dough into 8 equal pieces. Roll each into a smooth ball and gently flatten into a disc. Cover with a kitchen towel and let rest for 30 minutes. Do not skip this step; resting relaxes the gluten so you can roll them thin.
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Prep Station: While the dough rests, line a tray with paper towels. In a shallow bowl, mix the cane sugar and cinnamon. Pour 1-2 inches of vegetable oil into a large stockpot or deep skillet.
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Shape: Lightly flour a dough disc. Using a rolling pin (or a tortilla press lined with plastic), press/roll into a very thin round. Use your hands to gently stretch the edges until the dough is nearly transparent.
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Fry: Heat the oil to 350°F–375°F (175°C–190°C). Fry one buñuelo at a time. Cook for 30-45 seconds per side until golden brown and blistered. Use a spoon to gently press down on large bubbles to ensure even cooking.
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Coat: Remove from oil and drain briefly on the paper towel tray. While still hot and slightly oily, immediately sprinkle or toss with the cinnamon sugar mixture so it sticks.
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Serve: Serve warm for the best texture.
You Must Know
Oil Temperature: If the oil is too cold, the dough will absorb grease and become soggy. If it’s too hot, they will burn before crisping. Aim for 350°F (175°C).
Hydration Adjustments: Humidity affects flour. If the dough feels crumbly, add water 1 tablespoon at a time. If sticky, add a sprinkle of flour.
Serving Etiquette: These are best eaten fresh. If you wait too long, humidity can make them chewy instead of crispy.
Storage Tips
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Room Temp: Store cooled buñuelos in an airtight container lined with paper towels at room temperature for up to 3 days.
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Reheating: To recrisp, place them in a 300°F (150°C) oven for 5 minutes. Microwave is not recommended as it makes them rubbery.
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Freezing: It is best to freeze the raw dough balls. Thaw and roll out when ready to fry.
Ingredient Substitutions
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Fat Source: Traditional Mexican recipes often use lard (manteca) or butter. You can swap the coconut oil 1:1 for either of these for a more savory/rich flavor.
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Sugar: White granulated sugar works perfectly if you don’t have cane sugar.
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Flavor Twist: Add a teaspoon of anise seeds to the water (boil and strain) for an anise-flavored dough, which is traditional in some regions.
Serving Suggestions
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Champurrado: Serve alongside a steaming mug of Mexican hot chocolate or Champurrado (thick corn-based hot chocolate) for dipping.
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Piloncillo Syrup: Instead of sugar, drizzle with a homemade syrup made from piloncillo (unrefined cane sugar), water, and guava.
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Ice Cream: Break them into pieces and serve over vanilla ice cream for a “nacho sundae.”
Cultural and Historical Context
Bunuelos were brought to the Americas by Spaniards, but many cultures have their own version (like French beignets or elephant ears). In Mexico, they became a symbol of good luck. In some traditions, particularly in Oaxaca, it is customary to smash the clay plate the buñuelo was served on after finishing it to signify breaking with the past and wishing for good luck in the New Year.
Seasonal Adaptations
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Christmas: These are a December staple. Serve on a platter dusted with extra “snow” (powdered sugar) for a festive look.
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Cinco de Mayo: A crowd-pleasing dessert to end a taco night.
Perfect Occasions
These are perfect for Holiday Gatherings, After-School Snacks, or Rainy Days when you want to fill the kitchen with the smell of cinnamon.
Freezer Meal Conversion
This is not a freezer meal, but the dough preparation can be done ahead. Make the dough balls and refrigerate them for up to 2 days before rolling and frying.
Pro Tips
The Windowpane Test: You should be able to see your hand through the dough when stretching it. If it shrinks back immediately, let it rest another 10 minutes.
Don’t Stack Hot: Avoid stacking the hot buñuelos directly on top of each other while they are cooling. The steam from the bottom one will make the top one soggy.
Bubble Control: If a giant bubble forms while frying, poke it gently with the tip of your knife or spatula to flatten it out so the other side can cook evenly.
