Perfectly golden and crispy, these Mexican buñuelos are sprinkled with aromatic cinnamon sugar. With subtle hints of orange and unbelievable texture, you’ll love the way they crunch when you bite into them!
Homemade Mexican Buñuelos
Bursting with delicate hints of orange from the homemade aromatic sugar, these quick Mexican buñuelos come together in just 20 minutes. Fried until lightly gold and irresistibly crispy, they’re as easy as deep-fried desserts get with only 5 ingredients.
Freshly made or prepared in advance, these crunch-packed circles will decorate your plate with tiny explosions of crispy tortilla and sugar as you bite into them. They’re the perfect sweet treat for breakfast, lunch, or dinner with a bit of coffee or even ice cream.
If you really want to take things to the next level, why not drizzle them with caramel sauce or add some chai spice? Once they’re ready, you’ll be keeping your eye on them because they tend to disappear one big bite at a time.
What Are Buñuelos?
Buñuelos are originally from Spain. They were brought over to Mexico during the conquest and have since become an iconic Mexican treat. They’re circular deep-fried fritters made from a flour-based batter or flour tortillas, depending on the region. Once ready, they’re sprinkled with sugar or cinnamon sugar.
What’s The Difference Between Buñuelos and Sopapillas?
Buñuelos and sopapillas are both crispy, deep-fried Mexican treats. However, sopapillas are flash-fried while buñuelos are left to fry for slightly longer. As a result, sopapillas are puffy. They can be sprinkled with sugar, but they’re always drizzled with honey. On the other hand, buñuelos aren’t typically drizzled with syrups (or honey) and they don’t necessarily have to be puffy.
You probably have these 5 ingredients in your pantry even if you’re not a dessert-maker. Check the recipe card at the bottom of the post for full ingredient amounts.
- Orange peel – Feel free to leave it out.
- Granulated sugar – Light brown sugar works too.
- Ground cinnamon
- Vegetable oil – Corn and canola oil work too. No olive oil for this recipe, please.
- Flour tortillas – You can use homemade flour tortillas or store bought flour tortillas. Don’t use corn tortillas or you’ll make tortilla chips.
Easy Variation Ideas
It’s amazing what a couple spices and lemon can do for these easy Mexican buñuelos.
- Add chai spice. Add 1/2 teaspoon of chai spice powder to your aromatic sugar for a delicious twist.
- Add spices. Adding 1/4 teaspoon of your favorite spices to the cinnamon sugar will give your buñuelos new life. I like to use ground ginger. If you’re thinking about ground star anise, cardamom, or cloves, only add 1/8 teaspoon.
- Make lemon sugar. Swap the orange peel for lemon peel. You’ll have another exquisite zesty sugar to use.
How to Make Buñuelos
These Mexican buñuelos are one of the easiest desserts you’ve ever made.
- Make the aromatic sugar. Chop an orange peel and place it in a jar. Add the sugar. Seal the jar and give it a good mix. Let the sugar rest for at least 8 hours or up to a day. Remove the peels and transfer the sugar to a large mixing bowl. Add the ground cinnamon and stir well.
- Prepare the plate. Add oil to a medium-sized pot over medium-high heat. Let it heat for 1-2 minutes. Line a large heat-proof bowl or plate with paper towels
- Fry the tortillas. Carefully dip the tip of one of the tortillas into the oil. It’s ready if it sizzles right away. Gently lower 1-2 tortillas into the oil at a time. Let them fry for 10-15 seconds and then flip them over. Fry for another 5-10 seconds or until lightly golden brown and crispy. Repeat for all the tortillas.
- Toss in cinnamon sugar. Use kitchen tongs to remove the tortillas from the oil and set them on the lined plate to drain excess oil. Transfer 1 buñuelo at a time into the bowl with the aromatic sugar. Spoon the mixture over it until you fully coat it. Don’t use the same tongs to do this or the sugar will burn if you insert the tongs back in the oil. Shake off any excess.
- Serve. Let the buñuelos cool for 1-3 minutes and serve.
Tips for Success
Your Mexican buñuelos will come out perfectly golden and crispy every time if you follow these tips. You also get bonus points for using homemade tortillas.
- Lower the heat. If your buñuelos brown too quickly, lower the heat until they give you enough time to flip them and remove them from the heat without burning.
- Use a kitchen thermometer. Using a clip on pot thermometer will ensure your oil isn’t too cold or hot. Bring the oil up to 350°F before adding in the tortillas.
- Use homemade tortillas. I have a great recipe for Homemade Flour Tortillas you can use to make your buñuelos extra yummy.
Freshly made Mexican buñuelos with ice cream are a match made in heaven. If you’re not in the mood for ice cream, you can always go for a creamy drink like my Chocolate Milkshake or Red Velvet Hot Chocolate. Your favorite morning coffee will also pair perfectly with them.
Can I Prepare Buñuelos in Advance?
Yes! You can prepare buñuelos and keep them in a paper bag at room temperature for up to 2 days. I only recommend this if the place you live in isn’t humid at all. Otherwise, it’s best to store them in an airtight container for up to 4 days.
Never store them in the fridge because they’ll absorb moisture and become soggy. If they start to soften, pop them into the oven at 325°F for 8-15 minutes or until crispy again.
More Sweet Mexican Recipes
- Easy Tres Leches Cake
- Homemade Dulce de Leche
- Homemade Churros
- Crème Caramel
- Homemade Chamoy
- Arroz con Leche
- 1 orange peel
- 1 cup sugar
- 3 teaspoons ground cinnamon
- Vegetable oil, for frying
- 16 flour tortillas
- Chop an orange peel and place it in a jar. Add the sugar. Seal the jar and give it a good mix. Let the sugar rest for at least 8 hours. Remove the peels and transfer the sugar to a large mixing bowl. Add the ground cinnamon and stir well.
- Add oil to a medium-sized pot over medium-high heat. Let it heat for 1-2 minutes. Line a large heat-proof bowl or plate with paper towels
- Gently lower 1-2 tortillas into the oil at a time. Let them fry for 10-15 seconds and then flip them over. Fry for another 5-10 seconds or until lightly golden brown and crispy. Repeat for all the tortillas.
- Use kitchen tongs to remove the tortillas from the oil and set them on the lined plate to drain excess oil. Transfer 1 buñuelo at a time into the bowl with the aromatic sugar. Spoon the mixture over it until they're fully coated.
- Let the buñuelos cool for 1-3 minutes and serve.
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