Pin it
Let me share one of my most treasured holiday recipes buñuelos. These crispy golden treats hold such special memories for me. There's nothing quite like biting into these paper-thin fried delights dusted with cinnamon sugar or drizzled with sweet piloncillo syrup. The aroma alone takes me right back to my grandmother's kitchen during the holidays.
Why These Are Special
I make these buñuelos every holiday season and watching people try them for the first time brings me so much joy. They're crispy sweet and honestly a bit addictive. The recipe is simple but don't let that fool you the magic is in the details. Once you try them warm from the oil dusted with cinnamon sugar you'll understand why they're a holiday tradition.
What You'll Need
- All-Purpose Flour: This is your base just regular flour works perfectly
- Baking Powder: For that perfect light texture
- Ground Cinnamon: I always use the fresh stuff not the jar that's been sitting around
- Salt: Just a pinch makes everything pop
- Butter or Shortening: Room temperature please it makes mixing so much easier
- Sugar: For both the dough and that delicious coating
- Vanilla Extract: The good stuff makes a difference
- Oil for Frying: I use canola but vegetable oil works too
- Cinnamon Sugar Mix: We'll make this fresh
- Piloncillo Syrup: Optional but so worth trying
Let's Make These Together
- Start with Your Base
- First grab your biggest bowl mix your flour baking powder salt and cinnamon. I like to use a whisk here it gets everything perfectly blended
- Time for the Wet Stuff
- Work that butter in with your fingers until it feels like sand. Then add your sugar vanilla and water. The dough will start coming together like magic
- Show It Some Love
- This is my favorite part. Turn that dough onto your floured counter and knead it for about 5 minutes. It should feel as smooth as silk. Let it rest covered for 15 minutes it needs a little siesta
- Shape and Roll
- Divide into 14 or 15 balls get them nice and smooth. Then comes the fun part rolling each one paper thin. If you can see your counter through the dough you're doing it right
- The Pre Cook Dance
- Quick cook each disc on a hot dry skillet just 10 seconds per side. This little trick I learned from my grandmother makes them fry up perfectly
- Time to Fry
- Get your oil nice and hot about 350°F. Fry them one at a time pressing gently with a spatula to keep them flat. They'll bubble up beautifully golden brown in seconds
- The Final Touch
- While they're still warm toss them in that cinnamon sugar mixture. If you're feeling fancy drizzle with piloncillo syrup
Pin it
My Best Tips
- Don't Skip the Pre Cook: Trust me this little step makes them so much easier to fry
- Watch Your Oil: Too cool and they'll get greasy too hot and they'll burn I always use a thermometer
- One at a Time: I know it's tempting to fry more but they need their space
- Sugar While Hot: The warmth helps that cinnamon sugar stick perfectly
Ways to Enjoy Them
These beauties are amazing just dusted with cinnamon sugar but wait until you try them with warm piloncillo syrup or a drizzle of cajeta. My absolute favorite way is with a steaming cup of Café de Olla. The coffee and cinnamon together it's pure heaven.
Keeping Them Fresh
Let me tell you a little secret about storing these beauties. If you have any left that is. Wrap them up nice and cozy in plastic wrap or pop them in an airtight container. They'll stay crisp for about 3 days at room temperature. Want to warm them up? Just 10 seconds in the microwave does the trick but watch them closely we want to keep that crunch.
The Secret to Their Success
You know what makes these buñuelos so special? It's all those little details handed down through generations. The perfectly spiced dough that flaky crispy texture and that sweet finish. Every time I make them they remind me of holidays at home. It's not just a recipe it's a piece of Mexican tradition right in your kitchen.
Make Them Your Own
- Try the Syrup: Simmer piloncillo with cinnamon and cloves until it's thick like honey pure heaven
- Get Creative: Sometimes I drizzle them with Nutella or dulce de leche my kids go crazy for that
- Spice It Up: Try adding cardamom to your cinnamon sugar for something different
- Make Minis: Little ones are perfect for parties plus they're just so cute
Party Perfect
When I'm hosting I love stacking these in a pretty spiral on my grandmother's old platter. Set out some different toppings like piloncillo syrup condensed milk maybe some cajeta. Everyone loves choosing their own adventure and it makes such a beautiful display.
Perfect Pairings
Nothing beats dunking these crispy treats in a warm cup of Mexican hot chocolate or Café de Olla. During the holidays I sometimes serve them with spiced eggnog too. The combination of warm spices and crispy sweet buñuelos is just magical.
Getting Ahead
Here's a time-saving tip I've learned over the years. You can make the dough the day before and keep it in the fridge. Just let it come to room temperature before rolling. Or pre cook those discs earlier in the day then fry them up fresh when you're ready to serve. The smell of frying buñuelos is half the fun anyway.
A Taste of Tradition
Every Christmas and New Year these buñuelos make an appearance at our family gatherings. They're more than just a dessert they're part of our celebration. Whether you find them at street fairs or family kitchens they're a beloved part of Mexican holiday traditions.
What Makes These Extra Special
I've stayed true to the traditional methods because that's where the real magic happens. From the gentle kneading of the dough to that perfect golden fry these buñuelos carry generations of love in every bite. They're a reminder that sometimes the simplest treats are the most memorable.
Pin it
Frequently Asked Questions
- → Why do we pre-cook the dough before frying?
Pre-cooking the dough on a hot skillet makes it easier to handle when frying. This step helps the buñuelos maintain their shape and ensures even cooking in the oil.
- → How thin should I roll the dough?
Roll the dough until it's almost transparent, about 6-7 inches in diameter. Keep your work surface and rolling pin lightly floured to prevent sticking.
- → When should I add the cinnamon sugar coating?
Sprinkle the cinnamon sugar mixture while the buñuelos are still warm. The residual heat helps the sugar mixture stick better to the surface.
- → How do I store leftover buñuelos?
Store them in an airtight container or wrapped in plastic bags. They'll stay crispy for several days if properly stored at room temperature.
- → Why isn't my dough turning crispy when fried?
The oil must be hot enough (350°F) before frying. If the oil temperature is too low, the dough will absorb more oil and won't become properly crispy.