Bunuelos Recipe

Combine dry ingredients

In a large mixing bowl, whisk together 3 cups all-purpose flour, 2 tsp baking powder, 2 tbsp granulated sugar, and 1 tsp salt until evenly distributed.

Cut in butter

Add 3 tbsp cold unsalted butter (grated or small pieces) to the flour mixture. Use your fingertips, a pastry cutter, or two forks to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.

Mix wet ingredients

In a separate bowl, whisk 2 large eggs with 3 tbsp whole milk (or water), 1 tsp vanilla extract (optional), and 1 tsp vegetable oil (optional).

Form dough

Make a well in the dry ingredients and pour in the egg mixture. Using a wooden spoon or your hands, stir until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead gently for 1–2 minutes until smooth and cohesive. The dough should be soft but not sticky; add up to 1–2 tbsp more flour if too sticky, or a touch more milk if too dry.

Rest dough

Shape the dough into a ball, drizzle or brush with a little oil to prevent drying, cover with plastic wrap or a damp towel, and let rest at room temperature for 20–30 minutes. Resting relaxes the gluten and makes rolling easier.

Heat oil

Pour about 1 liter (or enough) vegetable oil into a deep, heavy pot or Dutch oven to a depth of about 2–3 inches (5–7 cm). Heat over medium heat to 350°F (175°C). If you don't have a thermometer, a small piece of dough should sizzle and rise slowly to the surface without burning in about 20–30 seconds.

Roll and cut

Divide the rested dough into 12 equal pieces (about 1.5–2 oz / 40–55 g each). On a lightly floured surface, roll each piece into a ball then flatten with a rolling pin into a very thin round (about 1/16 to 1/8 inch / 1.5–3 mm thick). For traditional shapes, you can make small slits in the center or fold and press to create irregular, crisp shapes. Keep rolled pieces covered with a towel while you work to prevent them drying out.

Fry buns

Carefully slide 2–4 flattened rounds at a time into the hot oil (do not overcrowd). Fry, turning occasionally, until puffed and golden brown on both sides, about 1–2 minutes per side depending on thickness. Use a slotted spoon or spider to remove and drain briefly on paper towels.

Check doneness and keep warm

If pieces brown too quickly, lower heat slightly; if they take too long, increase by a small amount. Keep finished buñuelos on a wire rack over a baking sheet in a warm oven (about 200°F / 95°C) while frying the remaining dough so they stay crisp.

Prepare cinnamon sugar

In a shallow bowl, combine 1 cup granulated sugar with 2 tsp ground cinnamon and stir to blend.

Coat buñuelos

While the buñuelos are still warm (but not dripping oil), toss each piece in the cinnamon-sugar mixture until lightly and evenly coated. Place on a serving platter.

Optional honey syrup

If using honey syrup: in a small saucepan combine 1 cup honey, 3 tbsp water, and 1 tsp fresh lemon juice. Warm gently over low heat, stirring until combined and slightly thinned (do not boil vigorously). Remove from heat. You can either lightly drizzle warm syrup over plated buñuelos or pass the syrup on the side for dipping.