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A plate with a stack of bunuelos topped with cinnamon sugar.
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Bunuelos

Traditionally served around Christmas and New Year’s, bunuelos are a crispy, fried traditional Mexican dessert made of an easy, quick dough. Serve them with plenty of cinnamon sugar and piloncillo syrup.
Course Dessert
Cuisine Mexican
Prep Time 15 minutes
Cook Time 50 minutes
Rest Time 30 minutes
Total Time 1 hour 35 minutes
Servings 12 servings
Calories 243kcal
Author John Kanell

Equipment

  • Medium Saucepan
  • Mixing Bowls
  • Rolling Pin
  • Kitchen towel
  • Large skillet
  • Baking Sheet
  • Paper towels
  • Spatula

Ingredients

For the Piloncillo Syrup:

  • 1½ cups water (360mL)
  • 1 (8-ounce) piloncillo stick (226g)
  • 1 cinnamon stick
  • 1 2-inch strip orange zest
  • 1 teaspoon vanilla extract

For the Bunuelos:

  • 2 cups all-purpose flour (240g)
  • ½ cup plus 1 tablespoon sugar divided (100g)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon plus ¼ teaspoon ground cinnamon divided
  • 1 large egg
  • 1 tablespoon vegetable oil plus more for frying (about 2 cups/480mL)
  • ½ cup warm water (120mL)

Instructions

For the Piloncillo Syrup:

  • In a medium saucepan, combine the water, piloncillo stick, cinnamon stick, orange zest, and extract. Cook over medium-high heat, stirring occassionally, until the piloncillo stick dissolves. Reduce the heat to medium-low heat and simmer steadily until the mixture has reduced to 1 cup, about 30 minutes.
  • Remove from the heat, strain into a small bowl, and set aside.

For the Bunuelos:

  • In a medium bowl, whisk together the flour, 1 tablespoon sugar, baking powder, salt, and 1/4 teaspoon cinnamon. Form in well in the center and add the egg and 1 tablespoon oil. Stir until the mixture resembles a coarse meal. Slowly add the warm water, a tablespoon at a time, mixing and kneading with hands until a soft and smooth dough forms. Cover the dough and let rest for 30 minutes.
  • Divide the dough into 12 small balls and cover.
  • Heat 1 inch of oil in a large skillet to 350°-375°.
  • Place one dough ball on a lightly floured surface and roll to form a circle as thin as possible without tearing. Place on a large dish towel. Repeat with the remaining dough balls, placing them on the dish towel, but not touching each other.
  • Line a baking sheet with paper towels.
  • Fry the dough rounds one at a time, pressing down with a spatula to submerge the dough so large bubbles do not form, until golden and crispy, about 1 minute on each side. Drain on the paper towels and let cool.
  • In a small bowl, stir together the remaining ½ cup sugar and 1 tablespoon cinnamon. Sprinkle both sides of the bunuelos with the sugar mixture. Serve drizzled with the Piloncillo syrup.

Notes

  • Time-saving tip: While the syrup is simmering for 30 minutes, make the dough since it needs to rest for 30 minutes.
  • Use a stand mixer. The dough can also be made in a stand mixer using a dough hook if you don’t want to mix and knead it by hand.
  • Place the rolled dough on a dish towel. This helps them to dry out a bit so they are crispier and absorb less oil while frying. Just pick one that is smooth and lint-free- I prefer a floursack-type towel for this.
  • Prevent large bubbles from forming. While frying, make sure to press down on the bunuelos with a spatula so large bubbles in the dough do not form. Small bubbles are okay.

Nutrition

Calories: 243kcal | Carbohydrates: 38g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 141mg | Potassium: 35mg | Fiber: 1g | Sugar: 21g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg