Bunuelos are the perfect way to enjoy a traditional Mexican snack. This recipe is made with simple ingredients, so you can make them quickly and easily in your own kitchen.
The Bunuelos are fried until golden brown and crispy on the outside, while still remaining light and fluffy on the inside. They can be served with honey or cinnamon sugar as an accompaniment.
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❤️ Why this recipe works
- Mexican Bunuelos is made with simple ingredients which are easy to find in most local grocery stores.
- Bunuelos are perfect for an afternoon or after school snack when you want something that your kids will love.
- These tasty homemade Bunuelos are coated in a cinnamon sugar mixture that takes this delicious snack over the top in deliciousness.
🔪 Ingredients
- flour
- baking powder
- kosher salt
- warm water
- anise extract
- canola oil
- white sugar
- ground cinnamon
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🍲 Equipment
- Stainless Steel Mixing Bowls
- Whisk
- Measuring Spoons and Cups
- Spatula
- knife
- large saute pan
- lightweight, clean kitchen towel
🔪 Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Step 1: Whisk together the dry ingredients.
- Step 2: Combine with the warm water, anise extract, and 4 tablespoons of oil.
- Step 3: Mix the wet ingredients and dry ingredients together until a dough forms.
- Step 4: Knead the dough for 8 - 10 minutes.
- Step 5: Shape the dough into a ball and add it to a bowl to rest for 30 minutes.
- Step 6: Meanwhile, in a medium bowl mix the cinnamon and sugar for the topping.
- Step 7: After the dough has rested fill a saute pan with frying oil and heat until it reaches 350 degrees.
- Step 8: While the oil is heating, divide the dough into 8 equal balls.
- Step 9: Use a rolling pin to roll each ball into a 6-8 inch circle.
- Step 10: Use parchment paper to stack the dough as you finish rolling it out.
- Step 11: Fry the dough in the hot oil one at a time for 45-60 seconds on each side.
- Step 12: Once it reaches a golden brown color, remove from the oil and drain.
- Step 13: Coat in the cinnamon sugar mixture while still warm and then serve and enjoy.
💭 Eileen's Tips for Success
- Make sure that you use warm but not hot water. If you want to check the temperature of your water,r look for water that is around 90 - 100 degrees f.
- Don't skimp on the rest time for your dough. This helps build the best flavor.
- If you don't want to use your hands to knead the dough, you can use a stand mixer and knead the dough for 5-6 minutes.
- If you don't have a candy thermometer to check the temperature of your oil you can also test it by dropping a small piece of the dough in the oil. If it sizzles and starts to rise to the top, then your oil is ready.
- Once you take the Mexican Bunuelos out of the frying oil make sure to drain them on some paper towels before coating with the cinnamon sugar mixture. This will help absorb any excess oil.
📋 Frequently Asked Questions
The difference is that Bunuelos are typically coated in cinnamon sugar, and sopapillas are drizzled with honey instead.
No, they are not the same. They are similar but they are not the same.
Elephant ears are similar, however, they are more doughy, while Bunuelos are closer to a fluffy tortilla.
📖 Variations
Do you want to change up this recipe? Here are some ways that you increase the flavor of this dish.
- ️Add a teaspoon of orange zest to the dough for a hint of citrus.
- Drizzle with honey or chocolate sauce instead of coating in cinnamon sugar.
- Use cardamom or nutmeg as part of the cinnamon sugar to add more flavor.
⭐ How to store, reheat, and freeze
Storage - Leftovers can be stored in an airtight container at room temperature for up to 5 days.
Reheat - To reheat, place the Bunuelos on a sheet pan in a preheated oven at 350 degrees F for about 8- 10 minutes.
Freeze - To freeze, wrap the Bunuelos in parchment paper, place them in a freezer bag, and store them for up to 3 months. When ready to eat, thaw overnight then reheat as instructed above.
🥗 Serving Suggestions
Slow Cooker Mexican Beef is tender, savory, and bursting with that you entire family will enjoy. Plus, the slow cooker does all the work!
If you are looking for a simple Mexican-inspired dinner to make for your family on busy weeknights, then give this Instant Pot Taco Spaghetti recipe a try. You won't regret it!
This Strawberry Paloma Cocktail is a refreshing drink that pairs so perfect with this delicious snack recipe.
Try all our Mexican inspired recipes here.
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Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Mexican Bunuelos Recipe
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Equipment Needed:
Ingredients
Bunuelos
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon Kosher salt
- ¾ cup warm water
- ½ teaspoon anise extract
- 4 Tablespoons canola oil +3 cups for frying
- ½ cup granulated sugar
- 4 Tablespoons ground cinnamon
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Instructions
How to make Bunuelos
- In a large mixing bowl, whisk together 2 cups all-purpose flour , 1½ teaspoons baking powder, and ½ teaspoon Kosher salt.
- To the dry mix, add ¾ cup warm water, ½ teaspoon anise extract, and 4 Tablespoons canola oil. Mix with a rubber spatula until a soft dough forms.
- Transfer to a clean flat surface and knead the dough for 8 - 10 minutes until the dough becomes smooth and elastic
- Roll the dough into a ball and place it into a large bowl. Cover the bowl with a clean kitchen towel. Allow it to rest for 30 minutes.
- In a medium-sized mixing bowl, make the cinnamon sugar topping for the bunuelos by whisking ½ cup granulated sugar and 4 Tablespoons ground cinnamon. Set aside.
- When the dough is almost done resting, fill a large pan with 3 cups of canola oil. Heat the oil to about 350°F/ 178°C
- Once the 30 minutes is up, divide the dough into 8 equal parts and roll each piece into a ball.
- Using a lightly floured cutting board and rolling pin, roll each dough ball into a 6-8 inch circle.
- Stack in between pieces of parchment paper so dough does not stick together.
- Remove 1 rolled-out piece of dough from the parchment paper and carefully place it into the hot oil.
- Fry on both sides for about 45-60 seconds or until a nice light golden color. Remove from oil and place onto a stack of paper towels to remove any excess oil.
- Place into the cinnamon sugar mixture and lightly toss to completely coat the bunuelos.
NOTES
- I am not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes
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