• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Broke Bank Vegan
  • About Us
  • Recipes
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Us
  • Recipes
  • Contact
  • Work With Us
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Sweets

    Buñuelos

    Published: Dec 10, 2022 · Updated: Apr 7, 2022 by Mitch and Justine · This post may contain affiliate links

    Jump to recipe
    Buñuelos pin.

    Buñuelos are a type of Mexican fritter sprinkled with cinnamon and sugar. Once fried, this golden-brown snack has a light and airy texture with just the right amount of crispiness. Serve it on its own or with hot chocolate for the perfect holiday treat!

    Stack of Mexican Buñuelos on a Plate.
    Serve buñuelos with or without syrup
    Table of Contents
    • ❤️ Why you’ll love this recipe
    • 🍩 What are buñuelos?
    • 📜 History
    • 🌱 Are buñuelos vegan?
    • 🛒 Ingredients & substitutions
    • 📝 How to make buñuelos
    • ☕ What to serve with buñuelos
    • 🌡️ Storage & reheating
    • ♻️ Variations
    • 🧑‍🍳 Top tips
    • 💬 FAQ
    • 📋 Recipe

    ❤️ Why you’ll love this recipe

    • Customizable: From rounds and balls to snowflakes, buñuelos mexicanos can be formed into any shape using molds, cookie cutters, or your hands.
    • Versatile: Whether you’re throwing a party or celebrating a special holiday like Christmas, these thinly fried treats are fitting for any occasion!
    • Quick & simple: This simple buñuelos recipe takes less than an hour to make, but the end result is sweet, indulgent, and satisfying.

    If you enjoy making (and eating) Mexican desserts, you definitely need to try our plátanos fritos, gorditas de piloncillo, and mueganos.

    🍩 What are buñuelos?

    Typically enjoyed during the Christmas season, buñuelos are found in many Latin American countries. They come in a wide variety of shapes, sizes, and flavors, ranging from sweet to savory.

    A common preparation for Mexican-style buñuelos (buñuelos mexicanos) begins with thin, round fritters that are fried until golden brown and crispy. Each piece is then lightly dusted with sugar to give it a hint of sweetness

    Our favorite way to eat buñuelos is with a cinnamon-sugar dusting (similar to churros), but there are endless flavors and toppings you can try!

    Stack of Buñuelos on a Plate.
    Bunuelos are delicious at any time of year

    📜 History

    In every region of the world, similar versions of fritters have stemmed from ancient times. Some examples include youtiao, lokma, tulumba, and zalabiyeh.

    The first records of buñuelos can be traced back to the Moorish people of Iberia, which is where Spain and Portugal are now located. Typically made from wheat dough, they were also sometimes flavored with anise and served with syrup.

    During the colonial period, Spaniards brought these dough fritters to Latin America. From there, new shapes, flavors, and sauces formed, creating buñuelos mexicanos.

    Like the Moorish versions, there are hollow buñuelos in Mexico (de viento), flat buñuelos (de rodillo), and snowflake-shaped buñuelos (de molde).

    Fun fact: In the state of Oaxaca, buñuelos are served with clay bowls. Once finished, the bowl is supposed to be thrown while making a wish for good luck.

    🌱 Are buñuelos vegan?

    Many traditional buñuelos mexicanos recipes call for eggs and butter to make the dough. But with a few small tweaks, these fritters can definitely be made 100% plant-based.

    Vegan buñuelos taste just as delicious and crispy without eggs or egg substitutes. Instead of adding butter to the dough, we use vegetable or coconut oil. Additionally, since a lot of sugar brands use bone char in the processing, we opt for cane sugar whenever possible.

    Flour, Sugar, Cinnamon, Oil, Salt, and Baking Powder.
    Use cinnamon for a delicious and warming flavor

    🛒 Ingredients & substitutions

    • Flour: We use all-purpose flour in this recipe, but you can try replacing it with a 1:1 gluten-free flour blend. One brand we suggest is King Arthur Baking Company, but Bob's Red Mill would work too.
    • Coconut oil: We prefer flavorless coconut oil so as not to overpower the other ingredients, but feel free to use regular coconut oil or any neutral vegetable oil.
    • Baking powder: To create a light, fluffy, and airy buñuelo texture.
    • Salt: Enhances the other flavors. Don't skip the salt!
    • Sugar: Most buñuelos mexicanos are dusted with sugar, which we think adds the perfect sweetness. Add more or less based on your preferences.
    • Cinnamon: Provides another layer of sweet spice and warmth. Omit it if you're not a big cinnamon fan, but make sure to use Ceylon cinnamon if you include it!

    For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

    📝 How to make buñuelos

    Step 1: Sift dry ingredients

    Sift the flour and baking powder into a large mixing bowl. Add the salt and whisk the dry ingredients together.

    Flour Sifting Through a Strainer into a Bowl.
    Sift to remove any clumps

    Step 2: Form the dough

    Then, add the melted coconut oil and water to the dry ingredients and stir together. Remove the dough from your mixing bowl onto a lightly floured surface.

    Flour With Oil in a Mixing Bowl.
    Melt the coconut oil beforehand

    Step 3: Knead the dough

    Begin kneading the dough to form a ball that's sticky enough to stay together, but not coming off on your hands. Keep kneading for 10 minutes, or until it is smooth and elastic.

    Note: If the dough appears too crumbly, continue adding water a tablespoon at a time. If it's too sticky, add a little flour while still kneading.

    Hand Mixing Dough in a Bowl.
    Knead by hand or with a stand mixer
    Ball of Dough on a Plate
    Knead until your dough is smooth and elastic

    Step 4: Rest the dough

    Cut the ball of dough into 8 smaller pieces, then roll each one and flatten it slightly between your palms. Cover with a towel to rest for 30 minutes.

    Dough Discs Sticking to the Side of a Mixing Bowl.
    Let the dough rest so the gluten bonds relax

    Step 5: Prepare the coating

    In the meantime, line a tray or plate with some paper towel, mix the cinnamon and sugar together, and add 1-2 inches of oil to a large stockpot for frying the buñuelos.

    Step 6: Press the dough

    Lightly flour each side of one dough disc and place it in the center of a tortilla press lined with 2 pieces of plastic. Close it down to form thin tortillas (they should be almost see-through).

    Note: You can also roll them out on a floured surface and place a clean tea towel over your knee to finish stretching them out (hence the name buñuelos de rodilla!)

    Flat Dough in a Tortilla Press
    Flatten into thin tortillas

    Step 7: Fry the buñuelos

    Heat oil to 350-375°F in a large stockpot over medium, or until a piece of dough sizzles and floats to the top. Cook one buñuelo at a time for 30-45 seconds per side, or until golden.

    Note: Make sure to push down on the buñuelo with a spoon or spatula to keep the bubbles from growing too big!

    Slotted Spoon Pushing Down Bunuelo in a Pot of Oil
    Push down the air bubbles with a spoon

    Step 8: Assemble

    Transfer each buñuelo to the paper towel-lined plate or tray to absorb the excess oil. Sprinkle each side with the cinnamon-sugar mixture. Repeat until all the buñuelos are cooked, then serve immediately. Happy eating!

    Bunuelos Stacked on a Plate.
    Sprinkle the cinnamon sugar on quickly after frying

    If you have questions about making buñuelos, check out our FAQs or leave a comment down below!

    ☕ What to serve with buñuelos

    Buñuelos mexicanos often accompany warm drinks like atole or hot chocolate as a sweet ending to a meal. Try any one of these plant-based versions:

    • Champurrado: Mexican chocolate mixed with non-dairy milk, masa harina, and piloncillo.
    • Atole de arroz: Creamy rice-infused drink with cinnamon and soy milk.
    • Guava atole: Sweet and tropical guavas combined with a classic atole.
    • Atole de elote: Fresh corn, cinnamon, and plant milk mixed together for a rich and flavorful drink.

    Note: It's common to serve buñuelos with piloncillo syrup. Try it out to see if you like it!

    🌡️ Storage & reheating

    After all that hard work, you are definitely going to want to keep your buñuelos crispy, delicious, and as fresh as possible. Here's how:

    • Room temperature: Cover with a tea towel or paper towel for up to 3-4 days. This is our preferred way to preserve their texture the longest.
    • Fridge: If you'd rather store them in the fridge, do so in an airtight container for up to 4-5 days. Just remember, your fritters will lose some of their crispness.
    • Freezer: Cover the dough with saran wrap and keep it in a freezer-safe bag or container in the freezer for up to 1 month. Thaw it in the fridge overnight before working with it again.
    • Make ahead: Prepare the dough 1-2 days in advance, cover it with saran wrap, and keep it in an airtight container or bag in the fridge or freezer. Let the dough warm to room temperature before rolling out the buñuelos.
    • Reheating: Reheat your buñuelos in the oven for 5-10 minutes at 350 degrees F. It’s best to wrap them in foil so they don’t dry out. Alternatively, microwave them in 15-second intervals. Again, you won’t achieve the same level of crispiness, but they're still delicious!
    Stack of Mexican Buñuelos on a Plate.
    Serve buñuelos with or without syrup

    ♻️ Variations

    • Spices: A delicious addition to the dough is anise extract or even Sambuca.
    • Vanilla: Add pure vanilla extract to the dough for a rich, complex, and creamy taste.
    • Citrus: In some regions of Mexico, it's common to add orange juice and zest or orange essence to the dough. Try it out for a sweet and zesty flavor!
    • Buñuelos de molde: You can make pretty snowflakes or star-shaped buñuelos to really get into the holiday spirit.
    • Coating: Instead of cinnamon and sugar, coat the buñuelos with sugar only. You can also mix the sugar with other spices like nutmeg, cardamom, or pumpkin spice.

    🧑‍🍳 Top tips

    • Dust with flour: To ensure the dough doesn't stick to the rolling pin or tortilla press, make sure to lightly flour your working surface.
    • Roll them thin: Remember to press, stretch, and roll your buñuelos as thin as possible to achieve the perfect crisp.
    • Push down the air bubbles: The buñuelos form air bubbles while they cook, so make sure to apply pressure as they're frying.
    • Don't wait to sprinkle: To help the cinnamon and sugar stick, don't wait too long to sprinkle each fritter after frying them.
    • Use a thermometer: To avoid burning your buñuelos, we recommend using a thermometer to keep the oil temperature consistent.

    💬 FAQ

    Is a buñuelo the same as a sopapilla?

    They're very similar, especially when comparing vegan buñuelos to sopapillas. The biggest difference is that buñuelos have a crispy, flaky texture with a sugar coating. Sopapillas are softer, puffed up into a pillow shape, and drizzled with sweet syrup (although both desserts have variations).

    Do I have to let the dough rest?

    Make sure you let the dough rest for at least 30 minutes. This helps relax the gluten bonds that you've formed with kneading. It will make rolling easier and result in thinner, crispier buñuelos!

    📋 Recipe

    Mexican Buñuelos

    Best Buñuelos

    Mitch and Justine
    Try making buñuelos sprinkled with cinnamon and sugar for a festive treat. Once fried, this golden-brown fritter has a light and airy texture with just the right amount of crispiness.
    5 from 44 votes
    Prevents your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Rest time 30 mins
    Total Time 55 mins
    Course Dessert
    Cuisine Mexican, Vegan
    Servings 8 buñuelos
    Calories 226 kcal

    Equipment

    • Mixing bowls
    • Tortilla press or rolling pin
    • Large pot
    • Tongs

    Ingredients
     

    US Customary - Metric

    Buñuelos

    • 2 cups all-purpose flour
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • 3 tablespoons refined coconut oil, melted
    • ⅔ cup warm water

    For frying

    • 1-2 cups neutral vegetable oil (canola, peanut, corn, etc.)

    Coating

    • 6 tablespoons cane sugar
    • ½ tablespoon cinnamon

    Instructions
     

    Dough

    • Sift the flour and baking powder into a large mixing bowl. Add the salt and whisk together. Add the melted coconut oil and water to the dry ingredients and mix.
    • Transfer the dough to a lightly floured surface. Knead it to form a ball that's sticky enough to stay together, but not coming off on your hands. Keep kneading for 10-15 minutes, or until the dough is smooth and elastic.
    • If the dough appears too crumbly, add water 1 tablespoon at a time. If it's too sticky, similarly add a little flour while continuing to knead.

    Rolling

    • Cut the ball of dough into ~8 smaller pieces. Roll each piece of dough in between your palms until smooth and then flatten slightly. Once they are rolled and flattened, cover with a towel to rest for 30 minutes.
    • In the meantime, line a tray or plate with paper towel, mix the cinnamon and sugar in a bowl, and add 1-2 inches of neutral vegetable oil to a large stockpot for frying the buñuelos.
    • If you have a tortilla press, line it with 2 pieces of plastic. Lightly flour each side of a dough disc and place it in the center of the press. Press down to form thin tortillas. Alternatively, use a rolling pin on a floured surface. Finish stretching the buñuelo on a clean tea towel over your knee or the bottom of a large bowl until it is almost see-through.

    Frying

    • Heat oil to 350-375°F, or until a piece of dough sizzles and floats to the top. Add one buñuelo at a time and fry for 30-45 seconds per side, or until golden brown. Push down on the buñuelo with a spoon or spatula while it's frying to keep the bubbles from expanding too much.
    • Transfer the cooked buñuelos to the paper towel-lined plate or tray to absorb excess oil. Sprinkle each side with the cinnamon-sugar mixture. Repeat until all the buñuelos are cooked, then serve immediately. Happy eating!

    Video

    Notes

    • Dust with flour: To ensure the dough doesn't stick to the rolling pin or tortilla press, make sure to lightly flour your working surface.
    • Roll them thin: Remember to press, stretch, and roll your buñuelos as thin as possible to achieve the perfect crisp.
    • Push down the air bubbles: The buñuelos form air bubbles while they cook, so make sure to apply pressure as they're frying.
    • Don't wait to sprinkle: To help the cinnamon and sugar stick, don't wait too long to sprinkle each fritter after frying them.
    • Use a thermometer: To avoid burning your buñuelos, we recommend using a thermometer to keep the oil temperature consistent.
    • Nutritional information is a rough estimate and should not be taken as health advice.
       

    Nutrition

    Serving: 1buñuelo | Calories: 226kcal | Carbohydrates: 33.3g | Protein: 3.2g | Fat: 9.1g | Saturated Fat: 4.9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 172.6mg | Potassium: 35.9mg | Fiber: 1.1g | Sugar: 9.1g | Vitamin A: 1.5IU | Vitamin C: 0.1mg | Calcium: 24.6mg | Iron: 1.5mg
    Don't miss another recipe!Subscribe to our newsletter!

    Note: We've updated this post to include new information and helpful tips about the recipe.

    More Vegan Desserts

    • 2-Ingredient Fudge
    • Vegan Peach Cobbler
    • Vegan Peanut Butter Cookies
    • Vegan Brownies

    Reader Interactions

    Comments

    1. Marcela

      December 20, 2022 at 5:48 am

      5 stars
      Lo probaré hacer! En mi país Nicaragua le llamamos hojaldras! Pero dice aceite de coco y después aceite neutral! En la receta cuando se está juntando los ingredientes no dice nada del aceite neutral ( quiere decir que se usa uno o el otro?) por favor que alguien me diga Gracias

      Reply
      • Mitch and Justine

        December 20, 2022 at 12:15 pm

        Hola Marcela!

        Qué padre! Hay muchos nombres para este postre 🙂

        Lo siento! Se nos olvidó poner el aceite vegetal para freír en los ingredientes. Necesitas aceite de coco en la masa y aceite vegetal para freír los buñuelos. La receta está actualizada!

        Reply
    2. Rosa R

      May 26, 2022 at 9:27 am

      Can I use my upright mixer for the kneading?

      Reply
      • Mitch and Justine

        May 29, 2022 at 7:28 am

        Hi Rosa,

        Yes! We usually just knead it by hand, but a mixer will save you the hassle! 🙂

        Reply
    3. Yuri Soto

      May 06, 2021 at 11:04 pm

      5 stars
      Been looking for these forever! Thanks

      Reply
      • Broke Bank Vegan

        May 15, 2021 at 6:33 pm

        Of course! So happy you found this recipe 🙂

        Reply

    leave a comment and rating! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Mitch & Justine

    Hey, we're Mitch & Justine! We've been vegan for over 9 years, and we love to share feel-good plant-based recipes. Find out how a couple of RNs from Canada became full-time food bloggers! Tell me more →

    Popular recipes

    • Stewed Potatoes
    • Dirty Chai Latte
    • Jugo Verde
    • Vegan Garlic Bread
    • Entomatadas
    • Tacos de Canasta

    Featured in

    Featured in logos.

    Footer

    ↑ Back to top

    Details

    Privacy

    Terms

    Disclaimer

    Newsletter

    Sign up for emails and updates!

    More

    Accessibility

    About

    Disclosure

    Copyright © 2023 Broke Bank Vegan