Dessert

Bunuelos Recipe

Bylilan Sage January 25, 2026January 25, 2026

Introduction

Bunuelos are a delightful, crispy treat enjoyed in many cultures. These thin, fried dough discs are dusted with cinnamon sugar for a perfect balance of sweet and crunchy. They’re simple to make and a wonderful snack or dessert.

A stack of four round, golden-brown fried flatbreads with bubbly, uneven surfaces is placed on a white plate with a brown rim, sitting on a white marbled surface. The flatbreads have a crispy texture with small air bubbles and light sprinklings of sugar and cinnamon powder on top. The top flatbread is slightly puffed up with a mix of light and dark golden shades, while the ones underneath show varying degrees of crispness. In the background, a small white bowl containing a cinnamon-sugar mixture and a white cloth napkin are visible. A broken piece of flatbread lies on the bottom right of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all purpose flour
1 teaspoon baking powder
1 tablespoon sugar
1 teaspoon salt
1 egg (room temperature)
1 tablespoon butter (softened)
1 teaspoon vanilla extract
¾ cup warm water
2 cups vegetable oil (for frying)
Cinnamon sugar (for garnish)

Instructions

Step 1: In a large bowl, whisk together the flour, baking powder, sugar, and salt.
Step 2: Add the egg, softened butter, and vanilla extract. Mix until the mixture resembles a coarse meal. Gradually add warm water, one tablespoon at a time, mixing and kneading until the dough becomes soft and smooth, about 3-4 minutes.
Step 3: Cover the dough with plastic wrap or a kitchen towel and let it rest for 30 minutes.
Step 4: Prepare your workspace with flour for dusting, a rolling pin, a knife or bench scraper, and a plate lined with paper towels. Heat vegetable oil in a large frying pan over medium-high heat to 350°F, filling the pan with about 1 to 1.5 inches of oil.
Step 5: Divide the dough into 12 equal balls. Roll each ball out on the floured surface into a very thin circle, almost transparent but without tearing.
Step 6: Fry each rolled dough piece in the hot oil until golden and crispy, about 60 seconds, flipping halfway through.
Step 7: Remove the bunuelos and drain on the paper towel-lined plate. Once all are fried, sprinkle generously with cinnamon sugar and serve immediately.

Tips & Variations

For extra flavor, add a pinch of ground cinnamon or nutmeg to the dough before resting.
Use a candy thermometer to maintain oil temperature around 350°F for even frying.
Try different toppings like powdered sugar or drizzle with honey for a twist.

Storage

Store leftover bunuelos in an airtight container at room temperature for up to 2 days. To re-crisp, place them in a warm oven for a few minutes before serving. They are best enjoyed fresh but can be reheated gently to restore some crispiness.

How to Serve

A stack of five crispy, golden-brown fried flatbreads with uneven, bubbled surfaces are piled on a white plate, resting on a white marbled texture. The flatbreads have a mix of light and deeper golden colors, showing a crunchy texture with some powdered sugar sprinkled lightly on top. Small pieces of the flatbread are placed beside the plate, adding to the rustic look. In the background, blurred small white bowls can be seen, enhancing the simple and clean setting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

All-purpose flour works best for the right texture, but you can experiment with pastry flour for a lighter result. Avoid whole wheat as it changes the dough’s elasticity and crispiness.

What can I use instead of vegetable oil?

You can use other neutral oils with a high smoke point like canola or sunflower oil for frying. Avoid olive oil as it has a lower smoke point and strong flavor that may affect the taste.