Go Back
+ servings
Mexican Buñuelos

Mexican Buñuelos

$1.62 recipe | $0.20 serving
Mitch and Justine
Mexican buñuelos are golden and crispy on the outside, but light and tender on the inside. Add a sprinkle of cinnamon sugar for the perfect holiday-inspired treat at any time of the year!
5 from 9 votes
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


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



  • 2 cups all-purpose flour ($0.15)
  • ½ teaspoon baking powder ($0.01)
  • ½ teaspoon salt ($0.01)
  • 3 tablespoons refined coconut oil, melted ($0.42)
  • cup warm water ($0.01)
  • 1-2 cups neutral vegetable oil ($0.96)


  • 6 tablespoons cane sugar ($0.02)
  • ½ tablespoon cinnamon ($0.04)



  • 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.


  • 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 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.


  • 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!



  • 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.
  • Don't wait to sprinkle. To help the cinnamon sugar stick, don't wait too long to sprinkle each fritter after frying them.
  • Push down the air bubbles. The buñuelos form air bubbles while they cook, so make sure to apply pressure while they fry.
  • Use a thermometer. To avoid burning your buñuelos, we recommend using a thermometer to keep the oil temperature consistent.
  • Optional ingredients are not reflected in the price or calories of our recipes.
  • We calculate nutritional information for our recipes with Cronometer.
  • Recipe cost calculations are based on ingredients local to us and may vary from recipe to recipe. All prices are in USD.


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!