Bunuelos - Delicious Mexican Dessert

bunuelos  www.cooking-mexican-recipes.com

This Mexican dessert is traditionally served at Christmas time. In Mexico these crisp pastries, called bunuelos or sweet fritters, are often eaten as a mid-afternoon sweet.

I could eat these any time. They remind me somewhat of snickerdoodles with their sugar and cinnamon topping. They are very hard to resist. Why not make this heavanly mexican dessert and finish off your next Mexican food fiesta in style.

Try them for breakfast with a cup of coffee or Mexican hot chocolate or anytime at all for a snack.

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Bunuelos - Mexican Dessert Recipe

  • 3 1/3 regular white flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 1/2 tablespoons sugar
  • 1/4 cup butter
  • 2 eggs
  • 1/2 plus 2 tsp. of milk
  • canola oil for deep frying

For the topping:

  • 1 cup sugar
  • 2 tsp. cinnamon


In a sauce pan,(I used a 2 qt. saucepan with a 7 1/2 inch diameter) add canola oil to at least 2 inches deep and heat the canola oil on medium. Keep an eye on the oil so it doesn't get too hot and start smoking.

Sift 4 cups of flour onto a sheet of wax paper. Gently measure 3 1/3 cups of this flour and pour it back into the sifter that is sitting in a mixing bowl. Add the salt, baking powder and sugar on top of the flour and sift all ingredients into the mixing bowl. This will allow you to sift the flour twice making it light and airy,

Add the butter and mix it in with your fingertips. Work the butter in until it has the consistency of corn meal.

In a separate bowl, add the eggs and beat gently. Add the milk to the eggs and blend.

Pour the milk/egg mixture into the flour mixture and stir with a spoon until the dough forms a solid mass.

Dust a wooden cutting board with flour and knead the dough lightly for 2 or 3 minutes or until the dough is smooth.

Pinch off small pieces of dough about 3/4 to 1 inch in diameter and shape into balls. Let the balls rest for 15 minutes.

Rolling Out The Dough

Dust a wooden cutting board with flour and roll out each ball into a thin pancake about 1/8 inch thick. Your circle should be about 4 inches in diameter.

Place your circles of dough on a sheet of wax paper until you are ready to cook them.

Mix the sugar and cinnamon, for the topping, in a gallon-size ziplock bag.

Cooking The Dough

Fry the circles of dough in hot oil. They should bubble up right away and turn a golden brown in about 30 seconds. Turn it over and cook and additional 30 seconds.

Play with the temperature of the oil by noticing how long it takes for the dough to turn golden brown. If it takes longer than 30 seconds, turn up the heat a bit. If you notice the dough turning dark brown in ten seconds, turn the heat down.

Once your Mexican dessert is a nice golden brown on both sides, Remove them with tongs and drain on paper towels.

Once they are cool enough to handle, place one bunuelos in the ziplock bag with the sugar and cinnamon mixture. Gently tip the bag to coat the bunuelos with the sugar mixture. and then set on paper towels to cool.

Enjoy these hot off the stove!

Now you can make your very own Mexican dessert right at home and watch these disappear... quickly.

Click here to watch my How To Make Bunuelos video. 

Home for Bunuelos Mexican Dessert 

New! Comments

Have your say about what you just read! Leave me a comment in the box below.


Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California