31 Delicious Recipes for Buñuelos Mexicanos to Satisfy Your Sweet Tooth

Nothing satisfies a sweet craving quite like the warm, cinnamon-dusted delight of buñuelos mexicanos. These traditional fried dough treats are the ultimate comfort food—crispy on the outside, tender inside, and perfect for sharing. Whether you’re a seasoned cook or just starting out, our roundup of 31 delicious recipes will inspire you to whip up these irresistible treats. Ready to get frying? Dive into the list and find your new favorite!

Traditional Mexican Buñuelos with Cinnamon Sugar

Whip up these crispy, cinnamon-kissed buñuelos that’ll transport your taste buds straight to a Mexican fiesta. These golden fried delights deliver that perfect crunch with every sugar-dusted bite—your kitchen will smell like a holiday market in seconds.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 large farm-fresh egg
• 1/4 cup rich whole milk
• 2 tablespoons creamy unsalted butter, melted
• 1/2 cup warm water (about 110°F)
• 1 quart neutral vegetable oil for frying
• 1/2 cup fragrant ground cinnamon sugar mixture

Instructions

1. Whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon fine sea salt in a large mixing bowl.
2. Create a well in the center of the dry ingredients and crack in 1 large farm-fresh egg.
3. Pour 1/4 cup rich whole milk and 2 tablespoons melted unsalted butter into the well.
4. Gradually incorporate the dry ingredients into the wet ingredients using a fork.
5. Slowly add 1/2 cup warm water while mixing until a shaggy dough forms.
6. Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic.
7. Divide the dough into 12 equal-sized balls and cover with a clean kitchen towel.
8. Let the dough rest for 30 minutes at room temperature to relax the gluten.
9. Heat 1 quart neutral vegetable oil in a deep pot to 350°F, using a candy thermometer for accuracy.
10. Roll each dough ball into a thin 6-inch circle on a floured surface.
11. Carefully slide one dough circle into the hot oil and fry for 45 seconds until the bottom turns golden brown.
12. Flip the buñuelo using tongs and fry for another 45 seconds until both sides are evenly golden.
13. Remove the fried buñuelo from the oil and drain on a wire rack set over a baking sheet.
14. Immediately sprinkle the hot buñuelo generously with 1/2 cup fragrant cinnamon sugar mixture.
15. Repeat the frying and coating process with remaining dough circles, maintaining oil temperature at 350°F.

Ready to devour? These buñuelos deliver an addictive crackle when you bite through the cinnamon-sugar crust into the tender, slightly chewy interior. Roll them into cones while warm for a festive presentation, or stack them high and watch them disappear faster than you can say “¡qué rico!” The contrast between the crisp exterior and soft middle makes these impossible to eat just one.

Crispy Buñuelos with Piloncillo Syrup

A crispy, golden treat that’ll have your kitchen smelling like a Mexican bakery! These buñuelos fry up perfectly puffed, then get drenched in warm piloncillo syrup. Get ready for that satisfying crunch followed by sweet, spiced goodness.

Ingredients

– 2 cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon fine sea salt
– 3 tablespoons granulated sugar
– 1 large egg, at room temperature
– ¼ cup whole milk, warmed to 110°F
– 2 tablespoons unsalted butter, melted and cooled
– 1 teaspoon pure vanilla extract
– 4 cups vegetable oil for frying
– 8 ounces piloncillo cones, roughly chopped
– 2 cups water
– 1 cinnamon stick
– 2 whole cloves
– 1 orange, thinly sliced

Instructions

1. Whisk 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon fine sea salt, and 3 tablespoons granulated sugar in a large bowl.
2. Create a well in the center and add 1 large egg, ¼ cup whole milk warmed to 110°F, 2 tablespoons unsalted butter, and 1 teaspoon pure vanilla extract.
3. Mix with a wooden spoon until a shaggy dough forms, about 1 minute.
4. Knead the dough on a lightly floured surface for 3-4 minutes until smooth and elastic.
5. Cover the dough with a damp kitchen towel and rest for 30 minutes at room temperature.
6. Combine 8 ounces chopped piloncillo cones, 2 cups water, 1 cinnamon stick, 2 whole cloves, and sliced orange in a saucepan.
7. Simmer the syrup over medium heat, stirring occasionally, for 15 minutes until slightly thickened.
8. Strain the syrup through a fine-mesh sieve, discarding solids, and keep warm.
9. Divide the rested dough into 12 equal portions and roll each into smooth balls.
10. Roll each ball into a 5-inch circle on a lightly floured surface, dusting with extra flour to prevent sticking.
11. Heat 4 cups vegetable oil in a heavy pot to 350°F, using a deep-fry thermometer for accuracy.
12. Fry one buñuelo at a time for 45-60 seconds per side until golden brown and puffed.
13. Drain fried buñuelos on a wire rack set over a baking sheet, which keeps them crispy.
14. Drizzle warm piloncillo syrup over buñuelos just before serving.

Just-fried buñuelos deliver that incredible glass-like crackle when you bite through the delicate layers. The dark, molasses-kissed syrup soaks into every nook, creating pockets of sweet spice that contrast beautifully with the crispy texture. Serve them stacked high with extra syrup for dipping, or crumble them over vanilla ice cream for an epic dessert mashup.

Anise-Flavored Buñuelos for a Festive Treat

Brace yourself for the most addictive holiday treat you’ll make this season. These crispy, anise-kissed buñuelos deliver festive flavor in every golden bite—perfect for sharing or secretly keeping all to yourself.

Ingredients

– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 tablespoon fragrant anise seeds
– 1/2 teaspoon fine sea salt
– 2 large farm-fresh eggs
– 1/4 cup rich whole milk
– 2 tablespoons melted unsalted butter
– 1 quart neutral vegetable oil for frying
– 1/2 cup sparkling cinnamon sugar for coating

Instructions

1. Whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon fragrant anise seeds, and 1/2 teaspoon fine sea salt in a large mixing bowl.
2. Crack 2 large farm-fresh eggs into the dry ingredients.
3. Pour in 1/4 cup rich whole milk and 2 tablespoons melted unsalted butter.
4. Mix vigorously with a wooden spoon until a shaggy dough forms—don’t overwork it.
5. Turn dough onto a lightly floured surface and knead gently for 2 minutes until smooth.
6. Cover dough with a clean kitchen towel and rest at room temperature for 30 minutes.
7. Divide dough into 16 equal portions and roll each into smooth balls.
8. Heat 1 quart neutral vegetable oil in a heavy-bottomed pot to 350°F using a deep-fry thermometer.
9. Roll each dough ball into a thin 4-inch circle between your palms.
10. Carefully slide one buñuelo into the hot oil and fry for 60 seconds until puffed.
11. Flip with tongs and fry another 60 seconds until golden brown on both sides.
12. Remove buñuelo with a slotted spoon and drain on a wire rack set over a baking sheet.
13. Immediately toss warm buñuelo in 1/2 cup sparkling cinnamon sugar to coat completely.
14. Repeat frying and coating process with remaining dough balls, maintaining oil temperature at 350°F.
Make these your holiday signature—the crackly cinnamon sugar shell gives way to tender, anise-scented centers that pair magically with hot chocolate or spiced coffee. Store any leftovers (unlikely!) in an airtight container for up to 3 days.

Buñuelos with Orange Zest and Honey Drizzle

Viral-worthy and utterly addictive—these golden buñuelos deliver crispy perfection with every bite. Zesty orange and sweet honey create a flavor explosion that’ll have everyone begging for the recipe.

Ingredients

• 1 ½ cups all-purpose flour
• 2 teaspoons fragrant orange zest
• 1 teaspoon aromatic baking powder
• ½ teaspoon fine sea salt
• 2 large farm-fresh eggs
• ½ cup creamy whole milk
• 2 tablespoons rich unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 4 cups golden vegetable oil for frying
• ½ cup floral honey
• 1 tablespoon fresh orange juice
• ¼ teaspoon warm ground cinnamon

Instructions

1. Whisk together 1 ½ cups all-purpose flour, 2 teaspoons fragrant orange zest, 1 teaspoon aromatic baking powder, and ½ teaspoon fine sea salt in a large bowl.
2. Beat 2 large farm-fresh eggs in a separate bowl until frothy and pale yellow.
3. Pour ½ cup creamy whole milk, 2 tablespoons rich melted unsalted butter, and 1 teaspoon pure vanilla extract into the beaten eggs.
4. Combine wet ingredients with dry ingredients, stirring just until no dry streaks remain—don’t overmix for tender buñuelos.
5. Heat 4 cups golden vegetable oil in a heavy pot to 350°F, using a thermometer for accuracy.
6. Drop tablespoon-sized scoops of batter into the hot oil, frying 4-5 at a time to avoid crowding.
7. Fry buñuelos for 2-3 minutes until deep golden brown, flipping halfway through for even cooking.
8. Remove buñuelos with a slotted spoon and drain on a wire rack set over a baking sheet—this keeps them crispy.
9. Whisk together ½ cup floral honey, 1 tablespoon fresh orange juice, and ¼ teaspoon warm ground cinnamon in a small saucepan.
10. Warm the honey mixture over low heat for 1-2 minutes until thin and pourable.
11. Drizzle the warm honey glaze generously over the freshly fried buñuelos.

Amazingly crisp on the outside with pillowy-soft centers, these buñuelos offer the perfect textural contrast. The bright orange zest cuts through the floral honey sweetness for a balanced flavor profile. Serve them warm with vanilla ice cream for an elevated dessert experience or enjoy as an indulgent breakfast treat.

Authentic Mexican Buñuelos with Brown Sugar Glaze

Viral-worthy crispy treats are taking over kitchens everywhere! These authentic Mexican buñuelos deliver that perfect crunch with a glossy brown sugar glaze that’ll have everyone reaching for seconds. Get ready to fry up some serious magic.

Ingredients

– 2 cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon fine sea salt
– ¼ cup granulated sugar
– 1 large farm-fresh egg
– ½ cup warm whole milk
– 2 tablespoons rich unsalted butter, melted
– 1 teaspoon pure vanilla extract
– 4 cups vegetable oil for frying
– 1 cup packed dark brown sugar
– ½ cup filtered water
– 1 teaspoon fragrant ground cinnamon

Instructions

1. Whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon fine sea salt, and ¼ cup granulated sugar in a large mixing bowl.
2. Create a well in the center of the dry ingredients and crack in 1 large farm-fresh egg.
3. Pour ½ cup warm whole milk, 2 tablespoons melted unsalted butter, and 1 teaspoon pure vanilla extract into the well.
4. Mix everything together until a soft dough forms, about 2 minutes of kneading.
5. Cover the dough with a clean kitchen towel and let it rest for 30 minutes at room temperature.
6. Divide the dough into 12 equal portions and roll each into smooth balls.
7. Roll each ball into a thin 6-inch circle on a lightly floured surface.
8. Heat 4 cups vegetable oil in a deep pot to 350°F using a candy thermometer.
9. Fry one dough circle at a time for 45 seconds per side until golden brown and puffed.
10. Remove each buñuelo with a slotted spoon and drain on a wire rack over paper towels.
11. Combine 1 cup packed dark brown sugar, ½ cup filtered water, and 1 teaspoon ground cinnamon in a saucepan.
12. Bring the glaze mixture to a boil over medium-high heat, stirring constantly.
13. Reduce heat to medium and simmer the glaze for 3 minutes until slightly thickened.
14. Brush the warm glaze generously over each fried buñuelo while they’re still hot.
15. Let the glazed buñuelos cool for 5 minutes before serving.

Buttery crisp layers shatter with each bite, revealing the warm cinnamon-kissed glaze that caramelizes beautifully. Serve them stacked high with a drizzle of extra glaze or crumbled over vanilla ice cream for an unforgettable dessert experience.

Buñuelos with Vanilla and Almond Infusion

A crispy, golden-brown dessert that’ll have your kitchen smelling like a fancy bakery. These aren’t your average buñuelos—we’re infusing warm vanilla and nutty almond flavors into every bite. Get ready to fry up something seriously addictive.

Ingredients

– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1 tsp baking powder
– 1/2 tsp salt
– 2 large farm-fresh eggs
– 1/4 cup whole milk
– 1 tsp pure vanilla extract
– 1 tsp almond extract
– Vegetable oil for frying
– 1/4 cup powdered sugar for dusting

Instructions

1. Whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/2 tsp salt in a large mixing bowl.
2. Beat 2 large farm-fresh eggs in a separate bowl until frothy, about 1 minute.
3. Stir in 1/4 cup whole milk, 1 tsp pure vanilla extract, and 1 tsp almond extract into the beaten eggs.
4. Gradually combine the wet ingredients with the dry ingredients, mixing until a soft dough forms.
5. Knead the dough on a lightly floured surface for 2-3 minutes until smooth and elastic.
6. Cover the dough with a clean kitchen towel and let it rest for 15 minutes.
7. Heat 2 inches of vegetable oil in a deep pot to 350°F, using a candy thermometer for accuracy.
8. Pinch off walnut-sized pieces of dough and roll them into 1-inch balls between your palms.
9. Carefully drop 4-5 dough balls into the hot oil, frying for 2-3 minutes until golden brown.
10. Flip the buñuelos halfway through cooking to ensure even browning on all sides.
11. Remove the fried buñuelos with a slotted spoon and drain on paper towels.
12. Repeat the frying process with the remaining dough balls in batches.
13. Dust the warm buñuelos generously with 1/4 cup powdered sugar using a fine-mesh sieve.

Crispy on the outside with a tender, cake-like interior that melts in your mouth. The vanilla and almond infusion creates a sophisticated flavor profile that pairs beautifully with coffee or as an elegant dessert. Try serving them warm with a drizzle of honey or alongside fresh berries for a stunning presentation.

Simple Buñuelos with Nutmeg and Cardamom

Tired of complicated holiday treats? These buñuelos transform pantry staples into golden, spiced perfection. Get ready to fry up crispy magic in under 30 minutes.

Ingredients

– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 teaspoon freshly grated nutmeg
– 1/2 teaspoon fragrant cardamom
– 1/4 teaspoon fine sea salt
– 1 large farm-fresh egg
– 1/2 cup warm whole milk
– 2 tablespoons melted unsalted butter
– 4 cups neutral vegetable oil for frying
– 1/2 cup cinnamon sugar for coating

Instructions

1. Whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon freshly grated nutmeg, 1/2 teaspoon fragrant cardamom, and 1/4 teaspoon fine sea salt in a large mixing bowl.
2. Beat 1 large farm-fresh egg in a separate small bowl until pale yellow and frothy.
3. Pour 1/2 cup warm whole milk and 2 tablespoons melted unsalted butter into the beaten egg, whisking continuously to combine.
4. Create a well in the center of the dry ingredients and pour in the wet mixture.
5. Stir with a wooden spoon until a shaggy dough forms, then knead by hand for 2 minutes until smooth and elastic.
6. Cover the bowl with a clean kitchen towel and let the dough rest for 15 minutes at room temperature.
7. Heat 4 cups neutral vegetable oil in a heavy-bottomed pot to 350°F, using a deep-fry thermometer for accuracy.
8. Pinch off walnut-sized pieces of dough and roll into smooth balls between your palms.
9. Gently flatten each ball into 1/4-inch thick discs using your fingertips.
10. Fry 3-4 buñuelos at a time for 90 seconds per side until golden brown and puffed.
11. Remove with a slotted spoon and drain on a wire rack set over a baking sheet for 2 minutes.
12. Toss warm buñuelos in 1/2 cup cinnamon sugar until fully coated.

Serve these crackly-edged buñuelos warm, where the cardamom’s floral notes dance with nutmeg’s warmth. They shatter beautifully with each bite, revealing a tender, cake-like interior. Stack them high for dramatic plating or serve alongside strong coffee for the ultimate afternoon treat.

Spicy Chili-Infused Buñuelos for a Unique Twist

Crave something different? These chili-infused buñuelos deliver crispy, spicy magic in every bite. Transform traditional dough into fiery delights that’ll have everyone begging for your recipe.

Ingredients

– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon fine sea salt
– 2 tablespoons granulated sugar
– 1 large farm-fresh egg
– 1/2 cup whole milk
– 2 tablespoons unsalted butter, melted
– 1 tablespoon ancho chili powder
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 4 cups vegetable oil for frying
– 1/4 cup cinnamon sugar for dusting

Instructions

1. Whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon fine sea salt, and 2 tablespoons granulated sugar in a large mixing bowl.
2. Beat 1 large farm-fresh egg in a separate bowl until pale yellow and frothy.
3. Pour 1/2 cup whole milk and 2 tablespoons melted unsalted butter into the beaten egg, whisking continuously.
4. Stir in 1 tablespoon ancho chili powder, 1 teaspoon smoked paprika, and 1/2 teaspoon cayenne pepper until fully incorporated.
5. Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms.
6. Knead the dough on a floured surface for exactly 3 minutes until smooth and elastic.
7. Cover the dough with a damp kitchen towel and rest for 20 minutes at room temperature.
8. Heat 4 cups vegetable oil in a heavy-bottomed pot to 350°F, using a candy thermometer for accuracy.
9. Divide the dough into 16 equal portions and roll each into smooth balls.
10. Flatten each ball into 3-inch discs about 1/4-inch thick between your palms.
11. Fry 3-4 buñuelos at a time for 90 seconds per side until golden brown and puffed.
12. Remove with a slotted spoon and drain on a wire rack over paper towels.
13. Immediately dust warm buñuelos with 1/4 cup cinnamon sugar while still glistening with oil.
Velvety crisp exteriors give way to tender, spicy interiors that dance between sweet heat and smoky depth. Serve them stacked high with a side of creamy avocado dip for cooling contrast, or crumble over vanilla ice cream for an unexpected dessert twist.

Chocolate-Dipped Buñuelos for Dessert Lovers

Unleash your inner dessert artist with these crispy, cinnamon-dusted buñuelos dipped in luxurious chocolate. Transform simple pantry staples into golden-brown masterpieces that shatter with each bite. Get ready to impress everyone with this irresistible sweet treat that balances warm spices against rich chocolate.

Ingredients

– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon baking powder
– 1/4 teaspoon fine sea salt
– 3 tablespoons unsalted butter, softened
– 2 large farm-fresh eggs
– 1/4 cup whole milk
– 4 cups vegetable oil for frying
– 1 cup semi-sweet chocolate chips
– 1 tablespoon coconut oil
– 1/4 cup powdered sugar for dusting

Instructions

1. Whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon baking powder, and 1/4 teaspoon fine sea salt in a large mixing bowl.
2. Cut 3 tablespoons softened unsalted butter into the dry ingredients using a pastry blender until the mixture resembles coarse crumbs.
3. Beat 2 large farm-fresh eggs in a separate bowl until frothy, about 30 seconds.
4. Pour the beaten eggs and 1/4 cup whole milk into the flour mixture.
5. Mix with a wooden spoon until a soft dough forms, being careful not to overwork it.
6. Turn the dough onto a lightly floured surface and knead gently for 2 minutes until smooth.
7. Divide the dough into 16 equal portions and roll each into smooth balls.
8. Heat 4 cups vegetable oil in a deep pot to 350°F, using a candy thermometer to monitor temperature.
9. Roll each dough ball into a thin 4-inch circle using a rolling pin.
10. Fry one buñuelo at a time for 45-60 seconds per side until golden brown and puffed.
11. Remove fried buñuelos with a slotted spoon and drain on a wire rack set over paper towels.
12. Melt 1 cup semi-sweet chocolate chips with 1 tablespoon coconut oil in a double boiler until smooth, stirring constantly.
13. Dip half of each cooled buñuelo into the melted chocolate mixture.
14. Place chocolate-dipped buñuelos on parchment paper and let set for 20 minutes at room temperature.
15. Dust the non-chocolate halves with 1/4 cup powdered sugar using a fine-mesh sieve.

These chocolate-dipped delights offer the perfect textural contrast between the crisp, airy buñuelo and the smooth, rich chocolate coating. The warm cinnamon notes play beautifully against the deep chocolate flavor, creating a sophisticated yet comforting dessert. Try serving them alongside strong coffee or crumbling them over vanilla ice cream for an extra-decadent treat.

Buñuelos de Viento with Powdered Sugar

Melt-in-your-mouth magic is just minutes away with these airy Spanish fritters. Crispy golden shells give way to cloud-soft centers that practically float off the plate. Dust them with snowy powdered sugar while they’re still warm for the ultimate sweet treat.

Ingredients

– 1 cup all-purpose flour
– 2 large farm-fresh eggs
– ½ cup whole milk
– 4 tablespoons European-style butter
– 2 tablespoons granulated sugar
– Pinch of fine sea salt
– 2 quarts vegetable oil for frying
– ½ cup powdered sugar for dusting

Instructions

1. Combine ½ cup whole milk, 4 tablespoons European-style butter, 2 tablespoons granulated sugar, and pinch of fine sea salt in a medium saucepan.
2. Heat the mixture over medium heat until the butter fully melts and tiny bubbles form around the edges.
3. Immediately remove the saucepan from heat and add 1 cup all-purpose flour all at once.
4. Vigorously stir with a wooden spoon until the mixture forms a smooth ball that pulls away from the pan sides.
5. Transfer the dough to a mixing bowl and let it cool for 5 minutes until warm but not hot.
6. Crack 2 large farm-fresh eggs into the dough one at a time, beating thoroughly after each addition until fully incorporated.
7. Continue beating for 2 full minutes until the dough becomes glossy and sticky.
8. Heat 2 quarts vegetable oil in a heavy-bottomed pot to 375°F, using a deep-fry thermometer for accuracy.
9. Drop teaspoon-sized portions of dough into the hot oil, frying no more than 6 at a time to maintain temperature.
10. Fry the buñuelos for 3-4 minutes, flipping halfway, until they puff dramatically and turn deep golden brown.
11. Remove the fried buñuelos with a slotted spoon and drain on a wire rack set over paper towels.
12. Generously dust the warm buñuelos with ½ cup powdered sugar using a fine-mesh sieve.

Perfectly puffed buñuelos should feel feather-light in your hand with a satisfying crackle when you bite through the sugar-dusted shell. The hollow centers create little pockets that practically beg for creative fillings—try injecting them with dulce de leche or citrus curd for an extra surprise.

Buñuelos with Whipped Cream and Fresh Berries

Ditch the boring desserts and dive into these crispy buñuelos loaded with cloud-like cream and jewel-toned berries. They’re the perfect sweet crunch you didn’t know you needed—ready in minutes and guaranteed to disappear faster than you can say “more please.”

Ingredients

• 1 cup all-purpose flour
• 1 tsp aromatic ground cinnamon
• ¼ tsp fine sea salt
• 2 large farm-fresh eggs
• ½ cup whole milk
• 1 tsp pure vanilla extract
• 2 cups neutral vegetable oil for frying
• 1 cup cold heavy whipping cream
• 2 tbsp powdered sugar
• 1 cup mixed fresh berries (raspberries, blueberries, sliced strawberries)

Instructions

1. Whisk together 1 cup all-purpose flour, 1 tsp aromatic ground cinnamon, and ¼ tsp fine sea salt in a medium bowl.
2. Beat 2 large farm-fresh eggs in a separate bowl until frothy, about 1 minute.
3. Pour ½ cup whole milk and 1 tsp pure vanilla extract into the eggs and whisk until fully combined.
4. Gradually mix the wet ingredients into the dry ingredients until a smooth batter forms with no lumps.
5. Heat 2 cups neutral vegetable oil in a deep skillet over medium heat until it reaches 350°F on a thermometer.
6. Drop tablespoon-sized portions of batter into the hot oil, frying 4-5 at a time to avoid crowding.
7. Fry buñuelos for 2-3 minutes until golden brown, flipping once halfway through with a slotted spoon.
8. Transfer cooked buñuelos to a paper towel-lined plate to drain excess oil.
9. Chill a metal mixing bowl in the freezer for 10 minutes before making whipped cream.
10. Pour 1 cup cold heavy whipping cream into the chilled bowl and beat on high speed until soft peaks form.
11. Add 2 tbsp powdered sugar and continue beating until stiff peaks form, about 1-2 more minutes.
12. Gently fold 1 cup mixed fresh berries into the whipped cream, reserving a few for garnish.
13. Top warm buñuelos with the berry-studded whipped cream and remaining fresh berries.

Absolutely magical when served warm—the crisp shells shatter to reveal fluffy interiors that melt against the cool, berry-flecked cream. These buñuelos transform any Tuesday into a celebration, perfect for stacking high on a platter or serving individually in mini paper cones for easy grabbing.

Sweet and Savory Buñuelos with Pecan Topping

Oozing with crispy, golden perfection, these buñuelos deliver the ultimate sweet-savory combo. Transform basic pantry staples into addictive fried dough puffs crowned with crunchy pecans. Get ready to impress with minimal effort and maximum flavor payoff.

Ingredients

– 2 cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon fine sea salt
– 2 large farm-fresh eggs
– ½ cup whole milk
– 2 tablespoons rich unsalted butter, melted
– 1 teaspoon pure vanilla extract
– 1 cup chopped toasted pecans
– ½ cup light brown sugar
– 1 teaspoon fragrant ground cinnamon
– 4 cups vegetable oil for frying
– ¼ cup granulated sugar for dusting

Instructions

1. Whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon fine sea salt in a large bowl.
2. Beat 2 large farm-fresh eggs in a separate bowl until frothy, about 1 minute.
3. Pour ½ cup whole milk, 2 tablespoons melted unsalted butter, and 1 teaspoon pure vanilla extract into the beaten eggs.
4. Combine wet ingredients with dry ingredients, stirring until a sticky dough forms.
5. Cover the dough with plastic wrap and rest at room temperature for 30 minutes.
6. Heat 4 cups vegetable oil in a heavy pot to 350°F, using a deep-fry thermometer for accuracy.
7. Pinch off walnut-sized pieces of dough and roll into 1-inch balls between your palms.
8. Fry 4-5 dough balls at a time for 2-3 minutes until golden brown, flipping halfway through.
9. Remove buñuelos with a slotted spoon and drain on a wire rack over paper towels.
10. Mix ½ cup light brown sugar, 1 teaspoon ground cinnamon, and 1 cup chopped toasted pecans in a shallow bowl.
11. Roll warm buñuelos in granulated sugar, then press into the pecan mixture to coat evenly.
12. Serve immediately while still warm.

Each bite delivers crackly sugar crust giving way to pillowy centers, with toasted pecans adding earthy crunch against the cinnamon warmth. Drizzle with caramel sauce for extra indulgence or pair with strong coffee to cut the sweetness. These buñuelos maintain their irresistible texture for hours, making them perfect for casual gatherings or late-night cravings.

Coconut and Lime Buñuelos for a Tropical Flavor

Unleash tropical vibes in your kitchen with these crispy coconut and lime buñuelos. Transform basic pantry staples into golden, zesty fritters that scream sunshine. Get ready to impress with minimal effort and maximum flavor.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup sweetened shredded coconut
• 2 large farm-fresh eggs
• 1/2 cup whole milk
• 2 tbsp freshly squeezed lime juice
• 1 tsp aromatic lime zest
• 1/2 tsp pure vanilla extract
• 1/4 tsp baking powder
• Pinch of fine sea salt
• 2 cups neutral vegetable oil for frying
• 1/4 cup powdered sugar for dusting

Instructions

1. Whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup sweetened shredded coconut, 1/4 tsp baking powder, and pinch of fine sea salt in a large mixing bowl.
2. Beat 2 large farm-fresh eggs in a separate bowl until frothy, about 1 minute.
3. Stir in 1/2 cup whole milk, 2 tbsp freshly squeezed lime juice, 1 tsp aromatic lime zest, and 1/2 tsp pure vanilla extract into the beaten eggs.
4. Pour the wet ingredients into the dry ingredients and mix until just combined—don’t overmix for tender buñuelos.
5. Heat 2 cups neutral vegetable oil in a heavy-bottomed pot to 350°F, using a candy thermometer for accuracy.
6. Drop tablespoon-sized portions of batter into the hot oil, frying 4-5 at a time to avoid crowding.
7. Fry for 2-3 minutes until golden brown, flipping halfway through for even cooking.
8. Remove buñuelos with a slotted spoon and drain on a wire rack over paper towels—this keeps them crispy.
9. Dust warm buñuelos generously with 1/4 cup powdered sugar using a fine-mesh sieve.

Vibrant lime cuts through the sweet coconut in these airy fritters with shatteringly crisp exteriors. Serve them warm with a drizzle of mango puree or dip in dark chocolate for an elegant twist. The tropical aroma will transport you straight to paradise with every bite.

Buñuelos with Molasses and Ginger Spice

Sizzle up your snack game with these crispy buñuelos that deliver sweet heat in every bite. These golden fried dough puffs get dunked in spiced molasses for that perfect sweet-savory crunch you’ll crave all season. Get ready to fry, dip, and devour—your taste buds will thank you.

Ingredients

– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon coarse sea salt
– 1 teaspoon fragrant ground cinnamon
– 1/2 teaspoon fiery ground ginger
– 1/4 teaspoon freshly grated nutmeg
– 2 large farm-fresh eggs
– 1/4 cup rich whole milk
– 1 tablespoon creamy unsalted butter, melted
– 1 cup dark robust molasses
– 1/2 cup granulated sugar
– 4 cups neutral vegetable oil for frying

Instructions

1. Whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon coarse sea salt, 1 teaspoon fragrant ground cinnamon, 1/2 teaspoon fiery ground ginger, and 1/4 teaspoon freshly grated nutmeg in a large mixing bowl.
2. Beat 2 large farm-fresh eggs in a separate bowl until frothy and pale yellow.
3. Stir 1/4 cup rich whole milk and 1 tablespoon creamy unsalted butter into the beaten eggs.
4. Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
5. Knead the dough on a floured surface for 2 minutes until smooth and elastic.
6. Cover the dough with a damp kitchen towel and rest for 15 minutes at room temperature.
7. Heat 4 cups neutral vegetable oil in a heavy-bottomed pot to 350°F, using a deep-fry thermometer for accuracy.
8. Roll tablespoon-sized portions of dough into smooth balls between your palms.
9. Fry 4-5 dough balls at a time for 2-3 minutes until puffed and golden brown, flipping halfway through.
10. Remove buñuelos with a slotted spoon and drain on a wire rack over paper towels.
11. Combine 1 cup dark robust molasses and 1/2 cup granulated sugar in a small saucepan over medium heat.
12. Simmer the molasses mixture for 3 minutes until slightly thickened and glossy.
13. Dip each warm buñuelo into the molasses glaze, coating completely.
14. Return glazed buñuelos to the wire rack to set for 5 minutes.

That crackly sugar shell gives way to pillowy-soft centers, with the ginger spice cutting through the deep molasses sweetness. Serve them stacked high on a wooden board for sharing, or crumble over vanilla ice cream for an epic dessert mashup.

Maple-Glazed Buñuelos for a Unique Flavor Mix

Get ready to transform classic buñuelos into an unforgettable autumn treat. Grab your cinnamon and maple syrup—we’re creating crispy, golden dough puffs with a sweet, sticky glaze that’ll have everyone asking for seconds. This fusion brings warm Mexican tradition together with cozy New England flavors in under 30 minutes.

Ingredients

– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon fine sea salt
– 1/2 cup warm whole milk
– 1 large farm-fresh egg
– 2 tablespoons melted unsalted butter
– 1/2 cup pure maple syrup
– 1 teaspoon ground cinnamon
– 4 cups vegetable oil for frying
– 1/4 cup granulated sugar

Instructions

1. Whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon fine sea salt in a large mixing bowl.
2. Pour 1/2 cup warm whole milk into the dry ingredients.
3. Crack 1 large farm-fresh egg directly into the bowl.
4. Drizzle 2 tablespoons melted unsalted butter over the mixture.
5. Mix vigorously with a wooden spoon until a soft, slightly sticky dough forms—don’t overwork it.
6. Cover the bowl with a clean kitchen towel and let the dough rest for 15 minutes at room temperature.
7. Heat 4 cups vegetable oil in a deep, heavy-bottomed pot until it reaches 350°F on a deep-fry thermometer.
8. Pinch off walnut-sized pieces of dough and roll them into smooth balls between your palms.
9. Carefully drop 4-5 dough balls into the hot oil, frying for 2-3 minutes until golden brown and puffed.
10. Remove the buñuelos with a slotted spoon and drain on a paper towel-lined plate.
11. Combine 1/2 cup pure maple syrup and 1 teaspoon ground cinnamon in a small saucepan over medium heat.
12. Simmer the maple-cinnamon glaze for 2 minutes until slightly thickened, stirring constantly.
13. Brush the warm glaze generously over the freshly fried buñuelos using a pastry brush.
14. Sprinkle the glazed buñuelos with 1/4 cup granulated sugar while still sticky.
15. Serve immediately on a rustic wooden board for maximum visual appeal. Perfect these buñuelos deliver an incredible textural contrast—crispy exteriors give way to soft, airy centers that soak up the maple glaze beautifully. Pair them with strong coffee for breakfast or serve alongside vanilla ice cream for an unexpected dessert twist that highlights the warm cinnamon notes.

Conclusion

From traditional to creative twists, these 31 buñuelos recipes offer endless ways to satisfy your sweet cravings. We hope you’ll try a few, share your favorites in the comments, and pin this roundup to your Pinterest boards for easy access. Happy cooking!