These light, crispy, sweet treats are deliciously addictive.
All across Latin American cultures, buñuelos are a huge part of Christmas and New Year’s celebrations because they symbolize unity, continuity, and, in some cultures, good luck. It’s a lovely tradition and one worth waiting all year to enjoy, but now you can make buñuelos all the time. And you should! These light and crispy circles of fried dough topped with a sweet mix of cinnamon and sugar are a celebration in and of themselves.
Buñuelos probably originated in Spain in the 11th century when oven fuel was scarce and a baker discovered a less expensive way to make bread by frying dough in oil. Spanish settlers in Latin America brought along these fried treats, and, eventually, various regions created their own versions of buñuelos. In many cultures, the buñuelos are round and puffy like little donuts; some versions are savory, like in Colombia, where buñuelos are made with cassava flour and cheese. But our recipe is more in line with Mexican buñuelos: they are sweet and rolled out into flat discs.
I love the process of making these buñuelos because it includes so many of the things I love about baking. It’s very gratifying to see the ingredients come together to form the dough, and I always find kneading not only relaxing but also very satisfying when that dough becomes a smooth, shiny ball! While the dough rests, I have some time to think about what I’d like to serve with the buñuelos once I’ve finished frying them.
What’s the difference between buñuelos and sopapillas?
That’s a very good question, since these two Mexican sweets are made from similar ingredients and are both fried. Unlike the thin, crispy buñuelos, sopapillas fry up into soft, fluffy pillows, are usually in the shape of triangles or squares, and are delightfully chewy on the inside. Sometimes sopapillas are topped with cinnamon and sugar, just like buñuelos, but other popular toppings include honey or powdered sugar.
How do I store leftovers?
Completely cooled buñuelos can be stored in an airtight container lined with a paper towel (to absorb any excess moisture) at room temperature for up to 1 week. We don’t recommend refrigerator storage, as the buñuelos can become soft, but you can freeze them. Lay the buñuelos in a single layer on a parchment-lined baking sheet and flash-freeze them for about 30 minutes until they are solid. Then transfer the buñuelos to an airtight container, and they will keep in the freezer for up to 3 months.
Serving suggestions
As well as being a wonderful treat all on their own, buñuelos are also delicious with some additions. Try them drizzled with The Best Chocolate Sauce Ever or some rich Dulce de Leche. They’re also yummy topped with a Vanilla Glaze. The cinnamon-sugar topping on buñuelos makes them a perfect base for Baked Apple Slices and when I serve them this way, I also like to add some White Chocolate Ganache on top. And here’s a combo you might not think of, but it really works: buñuelos topped with Strawberry Ice Cream or Strawberry Whipped Cream, a few spoonfuls of Macerated Strawberries, and finished with Cream Cheese Glaze. So good!
Buñuelos Recipe
Ingredients
- 2 cups all-purpose flour plus more, if needed
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup warm water
- 4 tablespoons oil plus extra, for frying
- 1/3 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
Instructions
- In a large bowl, combine the flour, baking powder, and salt. Add the warm water and 4 tablespoons of oil. Mix until a dough forms. If the mixture is too wet, add 1 more tablespoon of flour at a time until it comes together.
- Transfer the dough to a lightly floured surface and knead for 8 to 12 minutes until it is smooth and elastic. Shape the dough into a ball, cover with a kitchen towel, and let it rest for 30 minutes.
- Divide the rested dough into 8 pieces. Roll each piece on a lightly floured surface into an 8- to 10-inch thin circle (or use a tortilla press). Heat enough vegetable oil in a deep pan (about 1 to 2 inches deep) and bring the oil to 350°F.
- Fry each dough circle for about 40-60 seconds per side, or until golden brown. Remove and drain on paper towels. While still warm, sprinkle evenly with a mixture of granulated sugar and ground cinnamon.
Light, crispy, thin. Family loved!
Thanks so much Dorothy!