Last Updated on August 11, 2025 by Casia Valdés
There’s something magical about the smell of fried dough wafting through the house during the holidays—or honestly, any time of year. One of my favorite treats growing up was Traditional Buñuelos, a classic Mexican dessert that’s both festive and nostalgic. These golden, crisp disks of lightly sweetened dough are delicately fried and sprinkled with sugar or served with a warm piloncillo syrup that’s spiced and fragrant. Whether it’s winter or summer, these buñuelos bring a little joy and sweetness to the table.
Table of Contents
Why You’ll Love This Recipe
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Crispy and sweet with every bite
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Made with natural ingredients and aromatic spices
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Customizable toppings—from cinnamon sugar to syrup
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A classic Mexican dessert perfect for holidays or everyday treats
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Easy to make ahead and share with loved ones
Ingredients
For the Piloncillo Syrup:
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3½ cups water
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1 large piloncillo stick (about 12 oz.)
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1 cinnamon stick
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6 guayabas (guavas), chopped or quartered
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⅓ tsp anise seed
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¼ orange peel
For the Buñuelos:
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2 cups all-purpose flour
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1 tsp baking powder
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1 tbsp sugar
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½ tsp salt
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1 egg
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1 tbsp melted butter, cooled
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About ¾ cup warm water
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1 tsp vanilla essence
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About 2 cups vegetable oil (for frying)
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Extra sugar for sprinkling
Instructions
Step 1: Make the Piloncillo Syrup
In a medium saucepan, add 1 cup of water and the piloncillo. Heat over medium-high until the piloncillo melts into a dark, caramel-like liquid.
Add the remaining water, cinnamon stick, guavas, anise seed, and orange peel. Bring to a boil and cook for about 6 minutes. Stir, then continue boiling for another 4 minutes.
Let cool slightly and set aside. For a thicker syrup, simmer longer until it reaches your desired consistency. Store in the fridge for up to a week.
Step 2: Prepare the Buñuelo Dough
In a large mixing bowl, whisk together flour, baking powder, sugar, and salt.
Form a well in the center, and add the egg, melted butter, and vanilla essence. Gradually pour in the warm water, mixing until the dough comes together.
Knead the dough for about 5 minutes until it becomes smooth and elastic. Cover with a towel and let rest for 30 minutes.
Step 3: Shape the Buñuelos
After resting, divide the dough into 12 equal balls. Keep them covered as you work.
On a floured surface, roll each ball into a very thin circle, almost translucent. Use a rolling pin and gently stretch the dough—some even stretch it over an inverted bowl for extra thinness.
Optional: Lay all the rolled-out buñuelos on a clean tablecloth and let dry slightly for a crispier finish.
Step 4: Fry to Perfection
In a large frying pan, heat about ¾ inch of oil over medium-high heat. The oil should be hot but not smoking.
Carefully place one buñuelo at a time into the hot oil. Fry until golden and bubbly—just a few seconds per side.
Transfer to a paper towel-lined plate to drain excess oil.
While still warm, sprinkle each buñuelo generously with sugar. Serve immediately or store in a warm oven until ready to enjoy.
How to Serve Buñuelos
Buñuelos can be served plain with a sugar dusting or drizzled with the rich piloncillo syrup. They’re especially good paired with:
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Mexican hot chocolate
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Café de olla
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Whipped cream or cajeta (goat milk caramel)
Whether you enjoy them crispy and dry or syrup-soaked and chewy, there’s no wrong way to indulge.
Tips & Variations
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Make Ahead: Dough can be made a day in advance and refrigerated. Let come to room temp before rolling.
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No piloncillo? Substitute with dark brown sugar and molasses for a close flavor.
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Add citrus zest to the dough for an aromatic twist.
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Try different toppings like cinnamon sugar, powdered sugar, or chocolate drizzle.
Storage Tips
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Room Temperature: Store plain buñuelos in an airtight container for 2–3 days.
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Reheat: Warm in a low oven (200°F) for 5–10 minutes to re-crisp.
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Freezing: Freeze uncooked dough balls and roll/fry fresh for best results.
FAQs
What are buñuelos?
Buñuelos are thin, crispy Mexican fritters made from a simple dough and fried until golden. Often served with sugar or syrup.
Are buñuelos only eaten during Christmas?
They are especially popular during Christmas, New Year, and Las Posadas, but can be enjoyed any time of year.
Can I bake instead of fry them?
You can bake them at 400°F for 8–10 minutes, but they won’t be as crispy or authentic in flavor.
Is piloncillo syrup spicy?
No, it’s warmly spiced with cinnamon and guava, creating a rich and fragrant syrup without heat.
Final Thoughts
Traditional Buñuelos are a timeless treat—crispy, sweet, and absolutely irresistible. Whether you’re carrying on a family tradition or starting a new one, these golden discs of delight are sure to bring smiles. Serve them warm, share them with friends, or enjoy them quietly with a hot drink. However you choose to indulge, you’ll be savoring a cherished piece of Mexican culinary heritage.
Traditional Buñuelos
Ingredients
Method
- In a medium saucepan, add 1 cup of water and the piloncillo. Heat over medium-high until the piloncillo melts into a dark, caramel-like liquid.
- Add the remaining water, cinnamon stick, guavas, anise seed, and orange peel. Bring to a boil and cook for about 6 minutes. Stir, then continue boiling for another 4 minutes.
- Let cool slightly and set aside. For a thicker syrup, simmer longer until it reaches your desired consistency. Store in the fridge for up to a week.
- In a large mixing bowl, whisk together flour, baking powder, sugar, and salt.
- Form a well in the center, and add the egg, melted butter, and vanilla essence. Gradually pour in the warm water, mixing until the dough comes together.
- Knead the dough for about 5 minutes until it becomes smooth and elastic. Cover with a towel and let rest for 30 minutes.
- After resting, divide the dough into 12 equal balls. Keep them covered as you work.
- On a floured surface, roll each ball into a very thin circle, almost translucent. Use a rolling pin and gently stretch the dough—some even stretch it over an inverted bowl for extra thinness.
- Optional: Lay all the rolled-out buñuelos on a clean tablecloth and let dry slightly for a crispier finish.
- In a large frying pan, heat about ¾ inch of oil over medium-high heat. The oil should be hot but not smoking.
- Carefully place one buñuelo at a time into the hot oil. Fry until golden and bubbly—just a few seconds per side.
- Transfer to a paper towel-lined plate to drain excess oil.
- While still warm, sprinkle each buñuelo generously with sugar. Serve immediately or store in a warm oven until ready to enjoy.
