Okay, grab your aprons, amigas! We’re making Homemade Buñuelos today!
The sizzle of oil, the sweet smell of cinnamon, the satisfying crunch… These are the sounds and smells of my childhood Christmases. My abuela, God rest her soul, would spend hours at the stove, frying up batch after batch of these golden, crispy delights. And now, it’s my turn to carry on the tradition.
You know, for years, I was intimidated by the thought of making Homemade Buñuelos. I remember one disastrous attempt where the dough was either too sticky or too dry, and I ended up with something that resembled a misshapen tortilla chip more than a light and airy buñuelo. But, like most things in life, practice makes perfect. And after many trials (and a few errors!), I’ve finally perfected a Buñuelos Recipe that’s easy enough for even the busiest weeknight.
Honestly, what I love most about this Homemade Buñuelos recipe is how it brings us together. The kids help roll out the dough (though they’re more interested in eating the cinnamon sugar!), and my husband, bless his heart, handles the frying duties (with close supervision, of course!). It’s a messy, chaotic, and beautiful tradition that I wouldn’t trade for the world. Especially because afterwards, we can all sit around and enjoy our Cinnamon Sugar Buñuelos!
My cooking philosophy is all about taking the intimidation out of the kitchen. I believe that anyone can cook, and that even the most complicated recipes can be broken down into manageable steps. And that’s exactly what I’m going to do with this Homemade Buñuelos recipe.
So, come on in, grab a cup of coffee, and let’s make some Homemade Buñuelos together! I promise, it’s easier than you think, and the results are absolutely worth it. You might even find yourself making these year-round, like we do! By the way, if you are looking for a good family soup recipe, check out my Loaded Baked Potato Soup. You can serve it up with your homemade buñuelos!
What You’ll Need for This Homemade Buñuelos
Okay, let’s gather our ingredients. Here’s what you’ll need for these delightful Homemade Buñuelos:
- 2 cups all-purpose flour: I always use unbleached all-purpose flour for my Homemade Buñuelos. It gives them a slightly nutty flavor and a lovely golden color.
- 1 teaspoon baking powder: This is our secret weapon for light and airy Fried Dough Buñuelos. Don’t skip it!
- ½ teaspoon salt: Just a pinch to balance out the sweetness.
- 2 tablespoons granulated sugar: Adds a touch of sweetness to the dough.
- 2 tablespoons shortening: I find that shortening gives the Homemade Buñuelos a flakier texture than butter, but you can substitute butter if you prefer.
- ¾ cup warm water: Make sure it’s warm, not hot, to activate the gluten in the flour.
- Vegetable oil, for frying: You’ll need enough to fill your pot or skillet about 2 inches deep.
- ½ cup granulated sugar: For coating!
- 1 tablespoon ground cinnamon: Because what’s a Cinnamon Sugar Buñuelos without cinnamon?
When making Homemade Buñuelos, you can usually find all the ingredients at your local grocery store. However, sometimes finding good shortening can be a pain. So, stock up when you see it!
Here’s a Homemade Buñuelos trick I learned from my abuela: she always added a tablespoon of orange zest to the dough for a little extra flavor. Trust me, it’s amazing!
For busy families, you can even prep the dry ingredients ahead of time and store them in an airtight container. Then, when you’re ready to make Homemade Buñuelos, just add the wet ingredients and you’re good to go.
To save money, buy your cinnamon and sugar in bulk. You’ll use them for everything from Homemade Buñuelos to topping your morning oatmeal. And store your flour in an airtight container in a cool, dry place to keep it fresh for longer.
And here’s a pro tip: If you have leftover cinnamon sugar, don’t throw it away! Save it to top toast, pancakes, or even my Chocolate Chip Cannoli Pie. It’s delicious on almost anything!
Let’s Make This Homemade Buñuelos Together
Alright, let’s get cooking! Follow these simple steps and you’ll be enjoying warm, crispy Homemade Buñuelos in no time.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Cut in the Shortening: Add the shortening and use a pastry blender or your fingers to cut it into the flour mixture until it resembles coarse crumbs. This is crucial for achieving that flaky texture we all love in Fried Dough Buñuelos.
- Add Warm Water: Gradually add the warm water, mixing until a dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it’s smooth and elastic. Don’t worry if your Homemade Buñuelos dough seems a little sticky at first; just keep kneading!
- Let the Dough Rest: Place the dough in a greased bowl, turning to coat. Cover with plastic wrap and let it rest for at least 30 minutes, or up to an hour. This allows the gluten to relax, making the dough easier to roll out.
- Prepare Cinnamon Sugar: While the dough is resting, combine the sugar and cinnamon in a shallow dish. Set aside.
- Heat the Oil: In a large, heavy-bottomed pot or skillet, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). I learned the hard way with Homemade Buñuelos that the oil has to be hot enough, or they’ll just soak up the oil and become greasy.
- Divide and Roll Out the Dough: Divide the dough into 12 equal pieces. On a lightly floured surface, roll each piece into a thin circle, about 6-8 inches in diameter. The thinner the dough, the crispier the Homemade Buñuelos will be.
- Fry the Buñuelos: Carefully place one or two dough circles into the hot oil. Fry for 1-2 minutes per side, or until golden brown. They should puff up slightly and become beautifully crispy Mexican Buñuelos.
- Drain and Coat: Remove the Homemade Buñuelos from the oil and place them on a paper towel-lined plate to drain excess oil. Immediately sprinkle both sides with the cinnamon sugar mixture.
- Repeat: Repeat with the remaining dough, working in batches.
In my kitchen, making Homemade Buñuelos usually takes about an hour from start to finish, including the resting time. While the Homemade Buñuelos is cooking, I usually put on some music and dance around the kitchen with the kids. It makes the whole process even more fun!
Your Homemade Buñuelos should smell like warm cinnamon and sweet fried dough. If they smell burnt, your oil is too hot! And, if you want some more help with techniques, check out this Traditional mexican bunuelos recipe to give you some inspo!
How I Love to Serve This Homemade Buñuelos
My family loves this Homemade Buñuelos when I serve them warm, straight from the fryer. There’s just something so satisfying about that first bite of crispy, cinnamon-y goodness.
My go-to side dish is a simple cup of hot chocolate. The richness of the chocolate pairs perfectly with the sweetness of the Cinnamon Sugar Buñuelos. If you’re looking for something a little different, try serving them with a scoop of vanilla ice cream or a drizzle of honey.
This Homemade Buñuelos recipe is perfect for holidays, family gatherings, or even just a cozy night in. I especially love making them around Christmas time; it’s such a festive and comforting tradition.
For presentation, I like to arrange the Homemade Buñuelos on a pretty platter and dust them with a little extra cinnamon sugar. You can also drizzle them with chocolate sauce or caramel for an extra touch of indulgence.
If you have extra Homemade Buñuelos, you can store them in an airtight container at room temperature for up to 2 days. However, they’re best enjoyed fresh, so I recommend eating them as soon as possible! You could also add a bit of spice and make them Mexican Buñuelos!
I’ve tried a few seasonal variations, too. In the fall, I add a pinch of nutmeg to the cinnamon sugar for a warm, autumnal flavor. And in the spring, I sometimes drizzle them with a lemon glaze for a bright, citrusy twist.
Friends always ask for this Homemade Buñuelos recipe whenever I make them. They’re always surprised at how easy they are to make, and they can’t believe how delicious they taste.
Your Homemade Buñuelos Questions Answered
Here are some common questions I get about making Homemade Buñuelos, along with my tried-and-true answers:
Q: My dough is too sticky. What should I do?
A: You know what I do when my Homemade Buñuelos dough is too sticky? Add a little more flour, one tablespoon at a time, until it comes together into a smooth ball. Be careful not to add too much, or your Fried Dough Buñuelos will be tough.
Q: My dough is too dry. What should I do?
A: If your dough is too dry, add a little more warm water, one tablespoon at a time, until it comes together. Again, be careful not to add too much!
Q: My buñuelos are greasy. What am I doing wrong?
A: The most common culprit is the oil not being hot enough. Make sure your oil is at 350°F (175°C) before frying. Also, don’t overcrowd the pot; fry the Homemade Buñuelos in batches.
Q: Can I bake these instead of frying them?
A: While I haven’t personally tried baking these, I don’t think they would turn out quite the same. The frying is what gives them their signature crispy texture. But hey, if you’re feeling adventurous, give it a try and let me know how it goes!
Q: Can I make the dough ahead of time?
A: Absolutely! You can make the dough up to 24 hours in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator. Let it come to room temperature before rolling it out.
Q: What kind of oil should I use for frying?
A: I prefer to use vegetable oil or canola oil, but any neutral-flavored oil with a high smoke point will work.
Q: Can I add other spices to the cinnamon sugar?
A: Of course! Feel free to experiment with different spices. A pinch of nutmeg, cardamom, or even a little chili powder would be delicious.
My family is a bit boring, so we love the Cinnamon Sugar Buñuelos! But, when I was making the Easy Buñuelos I thought it was a great treat to try and make Mexican Buñuelos.
My Final Thoughts on This Homemade Buñuelos
This Homemade Buñuelos recipe holds a special place in my heart because it reminds me of my abuela and all the wonderful memories we shared in the kitchen. It’s a simple recipe, but it’s full of love and tradition.
- Don’t Overcrowd the Pot: Fry the buñuelos in batches to maintain the oil temperature.
- Roll the Dough Thin: The thinner the dough, the crispier the buñuelos.
- Don’t Skip the Resting Time: Resting the dough allows the gluten to relax, making it easier to roll out.
I’ve tried a few variations with my family. We’ve made chocolate-dipped buñuelos, dulce de leche-filled buñuelos, and even savory buñuelos with cheese and herbs. My son loves the chocolate version, while my daughter prefers the classic cinnamon sugar. If you are looking for another recipe, you could check out this recipe for Mexican Bunuelos – Isabel Eats.
I encourage you to make this Homemade Buñuelos recipe your own. Add your favorite spices, experiment with different toppings, and most importantly, have fun!
I hope that this Buñuelos Recipe brings as much joy to your kitchen as it has to mine. Remember, cooking is all about experimenting, learning, and sharing. So, don’t be afraid to make mistakes, and don’t be afraid to put your own spin on things.
Happy cooking, and enjoy your delicious Homemade Buñuelos!
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Homemade Buñuelos
These crispy, golden buñuelos are a classic treat, perfect for holidays or any special occasion. Lightly fried and dusted with cinnamon sugar, they’re simply irresistible.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Fried
- Cuisine: Mexican
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 2 tablespoons vegetable shortening
- 3/4 cup warm water
- Vegetable oil, for frying
- 1/2 cup granulated sugar, for coating
- 1 teaspoon ground cinnamon, for coating
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and 2 tablespoons of sugar.
- Cut in the shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add the warm water, mixing until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
- Cover the dough and let it rest for at least 30 minutes.
- In a shallow bowl, combine the remaining 1/2 cup of sugar and cinnamon.
- Heat about 2 inches of vegetable oil in a large pot or deep fryer to 350°F (175°C).
- Divide the dough into small balls (about 1-inch in diameter).
- On a lightly floured surface, roll each ball into a thin circle, about 6-8 inches in diameter.
- Carefully place one buñuelo at a time into the hot oil and fry for 1-2 minutes per side, or until golden brown.
- Remove the buñuelos from the oil and drain on a paper towel-lined plate.
- While still warm, dredge the buñuelos in the cinnamon sugar mixture, coating both sides.
- Serve immediately.
Notes
For extra flavor, try adding a pinch of anise seed to the dough. You can also drizzle with honey or chocolate sauce before serving.