Best Buñuelos Recipe to Make Crispy, Fluffy Treats at Home

Name: Best Buñuelos Recipe to Make Crispy, Fluffy Treats at Home
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 cups All-purpose flour (Use fresh flour for the lightest, fluffiest buñuelos.); 1 tsp Baking powder (Helps create that perfect airy interior every time.); 1 tsp Salt (Just a pinch to balance the flavors.); 2 tbsp Sugar (Adds a subtle sweetness to the dough itself.); 1 large Egg (Binds the dough and enriches its tenderness.); 1 cup Milk (Provides moisture; whole milk works best for richness.); 2 tbsp Butter (Melted butter adds flavor and softness to the dough.); 2 inches Vegetable oil (Choose a neutral oil with a high smoke point for crispy, golden results.); 1 cup Granulated sugar (Coats the warm buñuelos for that sweet, crunchy finish.); 1 tbsp Ground cinnamon (The classic spice partner that elevates the flavor beautifully.)

Anna

Sharing stories, traditions, and flavors

There’s something truly comforting about homemade treats that bring people together, and buñuelos are no exception. The moment you bite into these crispy, golden orbs dusted with cinnamon sugar, it’s like a mini celebration in your mouth. I stumbled upon this buñuelos recipe during a family gathering, and since then, it’s become my go-to for sharing a little sweetness with friends and loved ones. What makes this recipe special isn’t just its irresistible crunch or tender interior—it’s how easy it is to whip up in your own kitchen, even on a busy weeknight. Whether you’re craving a nostalgic treat or looking to impress at your next potluck, this buñuelos recipe strikes the perfect balance of flavor, simplicity, and that warm, homemade touch we all crave.

Why love this Buñuelos recipe?

Crispy perfection: These golden buñuelos offer an irresistible crunch that melts in your mouth. Fluffy interior: The light, airy texture inside creates the perfect contrast with the crisp outside. Simple ingredients: Made with pantry staples, no fancy shopping required. Quick and easy: Ready in under 30 minutes, ideal for busy nights. Versatile treat: Perfect for dessert, snacks, or festive gatherings. Crowd-pleaser: Everyone loves sharing these warm, cinnamon-sugar delights!

Essential Buñuelos recipe Ingredients

For the Dough

All-purpose flour – Use fresh flour for the lightest, fluffiest buñuelos.
Baking powder – Helps create that perfect airy interior every time.
Salt – Just a pinch to balance the flavors.
Sugar – Adds a subtle sweetness to the dough itself.
Egg – Binds the dough and enriches its tenderness.
Milk – Provides moisture; whole milk works best for richness.
Butter – Melted butter adds flavor and softness to the dough.

For Frying

Vegetable oil – Choose a neutral oil with a high smoke point for crispy, golden results.

For the Topping

Granulated sugar – Coats the warm buñuelos for that sweet, crunchy finish.
Ground cinnamon – The classic spice partner that elevates the flavor beautifully; perfect in this Buñuelos recipe.

How to Make Buñuelos Recipe

Whisk Dry Ingredients: Combine flour, baking powder, salt, and sugar in a large bowl, whisking until the mixture looks light, fluffy, and evenly incorporated. This ensures an airy foundation for golden, crispy buñuelos.
Mix Wet Ingredients: Pour melted butter, gently beaten egg, and milk into the dry mix. Stir with a wooden spoon until a soft, slightly sticky dough comes together, ensuring no dry streaks remain.
Let Dough Rest: Cover the bowl with plastic wrap and let the dough rest at room temperature for about 10 minutes. This short rest relaxes gluten and gives you tender, airy buñuelos.

For Frying:

Heat Oil: Warm two inches of vegetable oil in a heavy-bottomed pot over medium-high heat until it reaches 350°F (180°C), ensuring consistent temperature for evenly cooked buñuelos.
Shape & Fry: Pinch off walnut-sized pieces of dough, flatten into disks, and gently slide into hot oil. Fry 2–3 minutes per side until puffed and golden brown.
Drain Buñuelos: Remove buñuelos with a slotted spoon and transfer onto paper towels. Let them rest a few seconds to absorb excess oil and stay crisp and light.

For the Topping:

Combine Sugar & Cinnamon: In a shallow bowl, whisk together granulated sugar and ground cinnamon until fully blended, creating a sweet, fragrant dusting for your warm buñuelos.
Coat & Serve: Immediately toss warm buñuelos in the cinnamon sugar, ensuring every bite gets an even, crunchy coating. Serve right away for best taste and texture.

Optional: Sprinkle with a pinch of sea salt for a sweet-savory twist.
Exact quantities are listed in the recipe card below.

What to Serve with Buñuelos?

These delightful treats are perfect when paired with something equally enjoyable and comforting.

Warm Chocolate Sauce: Drizzle rich, melted chocolate over your buñuelos for an indulgent twist that enhances every bite.
Vanilla Ice Cream: The cold, creamy delight against the warm, crispy buñuelos creates a heavenly contrast that’s hard to resist.
Fresh Berries: Tart raspberries or strawberries add a refreshing pop of color and flavor, balancing the sweetness of the buñuelos perfectly.
Caramel Drizzle: Sweet, buttery caramel adds richness that complements the cinnamon-sugar coating, making each mouthful even more decadent.
Coffee or Espresso: A bold cup of coffee or a shot of espresso cuts through the richness, providing a delightful way to enjoy your buñuelos.
Coconut Flakes: Light and tropical, toasted coconut flakes bring an unexpected crunch and flavor that pairs wonderfully with the warm dough.

Storage Tips for Buñuelos Recipe

Room Temperature: Store completely cooled buñuelos in an airtight container for up to 2 days. This keeps them fresh and maintains their delightful texture.

Fridge: If you prefer to extend their shelf life, you can refrigerate them for up to 5 days. Just reheat in an oven to regain crispiness.

Freezer: For longer storage, freeze buñuelos in a single layer, then transfer to a freezer bag for up to 3 months. They can be fried straight from frozen; just add a couple of extra minutes to the cooking time.

Reheating: To refresh leftover buñuelos, reheat them in a toaster oven or conventional oven at 350°F (175°C) for about 5-7 minutes. Enjoy your crispy, warm buñuelos recipe anytime!

Expert Tips for Buñuelos Recipe

Use fresh flour: Fresh all-purpose flour ensures the lightest, fluffiest texture in your buñuelos recipe, avoiding any heaviness.
Maintain oil temperature: Keep the oil steady around 350°F to prevent greasy or undercooked buñuelos; use a thermometer for accuracy.
Don’t overcrowd the pot: Fry a few buñuelos at a time to preserve oil temperature and achieve even golden crispiness.
Rest the dough properly: Allow the dough to rest so gluten relaxes, resulting in tender, airy buñuelos that aren’t tough.
Coat while warm: Toss buñuelos in cinnamon sugar immediately after frying to ensure the sweetness adheres perfectly.
Avoid overmixing: Stir dough just until combined to keep it tender; overworking can make buñuelos dense rather than fluffy.

Buñuelos Recipe Variations

Feel free to get creative and add your personal twist to this delightful buñuelos recipe!

Gluten-Free: Substitute all-purpose flour with a gluten-free blend to keep these treats safe for gluten-sensitive friends. They’ll still come out crispy and delicious!
Sweet Potato Twist: Incorporate mashed sweet potatoes into the dough for a subtle sweetness and beautiful color. This will provide a sweet surprise with every bite!
Coconut Flakes: Mix in toasted coconut flakes into the dough or sprinkle on top for a tropical flair. The layers of flavor will remind you of a beach getaway!
Chocolate Drizzle: Drizzle melted dark chocolate over the finished buñuelos for a decadent dessert twist. Every bite then becomes a luscious indulgence!
Spiced Apple Filling: Fill the dough with a spiced apple mixture before frying for a warm, fruity surprise inside. It’s like biting into a delightful apple pie!
Chili Sugar Coating: Instead of the usual cinnamon sugar, mix in a dash of chili powder for a sweet-heat combo. It’s a thrilling way to satisfy both sweet and spicy cravings!
Cinnamon Raisins: Add plump raisins to the dough for a chewy texture that contrasts beautifully with the crispy exterior. It’s a comforting classic that adds a touch of nostalgia.
Cream Cheese Center: Pipe a little cream cheese filling into the center of the buñuelos before frying for an ultra-rich treat. Each bite will be a creamy delight waiting to be discovered!

Make Ahead Options

These buñuelos are perfect for meal prep enthusiasts! You can prepare the dough for your buñuelos recipe up to 24 hours ahead. Simply follow the first three steps, then wrap the dough tightly in plastic wrap and refrigerate. When you’re ready to fry, allow the dough to rest at room temperature for about 10-15 minutes to soften. Also, feel free to make the cinnamon sugar topping in advance and store it in an airtight container for up to 3 days. Just before serving, fry the buñuelos as instructed and toss them in the cinnamon sugar mixture while they’re still warm for that irresistible crunch. This way, you’ll enjoy fresh, crispy buñuelos without the last-minute rush!

Buñuelos Recipe FAQs

How do I know if my ingredients, like flour and milk, are fresh enough for the best buñuelos?
Freshness is key! Use all-purpose flour that’s within its expiration date and smells neutral—no sour or musty odors. For milk, whole milk is ideal and should be cold and well within its use-by date to ensure the dough’s moisture and flavor are perfect.

What’s the best way to store buñuelos after frying to keep their crispiness?
Absolutely store them at room temperature in an airtight container once completely cooled. This keeps the crispiness intact for up to 2 days. If you store them in the fridge, be sure to reheat in the oven to regain that crunch before serving.

Can I freeze buñuelos, and how do I thaw or reheat them properly?
Definitely! Freeze buñuelos in a single layer on a baking sheet first, so they don’t stick, then transfer to a freezer-safe bag or container for up to 3 months. When ready, you can fry them straight from frozen—just add 2 to 3 extra minutes to the frying time. Alternatively, reheat in a 350°F (175°C) oven for about 7 to 10 minutes until warm and crispy.

What if my buñuelos come out soggy or greasy? How can I fix that?
This is usually due to oil temperature being too low. Use a thermometer to keep your oil steady at 350°F (180°C). Make sure not to overcrowd the pot, as too many buñuelos cool the oil down, leading to greasy results. Also, drain them well on paper towels immediately after frying.

Is this buñuelos recipe safe for pets or suitable for common allergies?
Buñuelos contain egg, milk, and wheat, so they aren’t safe for pets or anyone with allergies to these ingredients. If you have dairy or gluten sensitivities, I recommend looking for specialized recipes that cater to those needs. Otherwise, this traditional recipe is best reserved for human enjoyment!