25 Delicious Bunuelos Recipes Amazing

Are you ready to dive into a world of crispy, sweet, and utterly irresistible treats? Our roundup of 25 Delicious Bunuelos Recipes is here to satisfy your cravings and inspire your next kitchen adventure. From classic cinnamon-sugar dusted delights to innovative twists, these bunuelos are perfect for sharing with loved ones or indulging in a solo snack session. Let’s get frying!

Traditional Colombian Buñuelos

Gently, as the morning light filters through the kitchen window, let’s embark on a culinary journey to Colombia with the making of Traditional Colombian Buñuelos. These golden, cheesy orbs are a beloved snack, perfect for sharing or savoring in quiet moments.

Ingredients

• 2 cups precooked white cornmeal (masarepa)
• 1 cup grated queso fresco (or any mild, crumbly cheese)
• 1/4 cup whole milk (warmed slightly for better incorporation)
• 1 large egg (room temperature for even mixing)
• 1 tbsp sugar (adjust to taste)
• 1/2 tsp salt (fine grain dissolves easier)
• Vegetable oil for frying (or any neutral oil with a high smoke point)

Instructions

1. In a large mixing bowl, combine the masarepa, grated queso fresco, sugar, and salt, whisking them together to ensure an even distribution.
2. Add the warmed milk and egg to the dry ingredients, mixing gently until a dough forms. The dough should be pliable but not sticky; if too dry, add a teaspoon of milk at a time.
3. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F, using a thermometer to maintain the temperature for consistent cooking.
4. With lightly oiled hands, pinch off small portions of the dough and roll them into 1-inch balls, ensuring they’re smooth and crack-free for even frying.
5. Carefully lower the buñuelos into the hot oil in batches, avoiding overcrowding, and fry for about 4-5 minutes or until they’re golden brown and float to the surface.
6. Use a slotted spoon to transfer the buñuelos to a paper towel-lined plate, allowing them to drain and cool slightly before serving.

Mmm, the buñuelos emerge with a crisp exterior giving way to a soft, cheesy interior, a delightful contrast. Serve them warm with a cup of hot chocolate for a truly authentic experience, or enjoy their comforting warmth as is, letting the simple flavors shine.

Mexican Buñuelos with Cinnamon Sugar

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing Mexican Buñuelos with Cinnamon Sugar. It’s a recipe that feels like a warm embrace, inviting you to slow down and savor each step.

Ingredients

• 2 cups all-purpose flour (for a lighter texture, sift before using)
• 1/4 cup granulated sugar (adjust to taste)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt
• 1/2 cup warm water (about 110°F, just warm to the touch)
• 1 large egg (room temperature blends more easily)
• 2 tbsp vegetable oil (or any neutral oil)
• 1/2 cup granulated sugar (for coating)
• 1 tbsp ground cinnamon (for coating, adjust to taste)
• Vegetable oil for frying (enough to fill a skillet 1 inch deep)

Instructions

1. In a large mixing bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt until well combined.
2. Make a well in the center of the dry ingredients and add the warm water, egg, and 2 tbsp vegetable oil. Stir until a soft dough forms.
3. Turn the dough onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic. Tip: If the dough sticks, add a little more flour, but avoid making it too dry.
4. Cover the dough with a damp cloth and let it rest for 30 minutes. This allows the gluten to relax, making the dough easier to roll out.
5. Divide the dough into 12 equal pieces. Roll each piece into a ball, then flatten into a thin circle about 5 inches in diameter. Tip: For even thickness, use a rolling pin and rotate the dough frequently.
6. Heat the frying oil in a deep skillet over medium heat until it reaches 350°F. Use a thermometer for accuracy.
7. Fry each dough circle for about 1-2 minutes per side, until golden brown and puffed. Tip: Don’t overcrowd the skillet; fry in batches if necessary.
8. Remove the buñuelos with a slotted spoon and drain on paper towels.
9. While still warm, mix the remaining 1/2 cup sugar and cinnamon in a shallow dish. Coat each buñuelo in the mixture.

Best enjoyed fresh, these buñuelos offer a delightful crunch that gives way to a tender interior, with the warm spices of cinnamon sugar melting into every bite. Serve them stacked high on a plate for a dramatic presentation, or alongside a cup of hot chocolate for dipping.

Spanish Buñuelos de Viento

Evening light filters through the kitchen window as I ponder the simple joy of Spanish Buñuelos de Viento, a dessert that dances between airy and indulgent, much like the fleeting moments we cherish.

Ingredients

• 1 cup water (for a lighter dough)
• 1/2 cup unsalted butter (or any neutral oil for a different texture)
• 1 cup all-purpose flour (sifted for fluffiness)
• 4 large eggs (room temperature for better incorporation)
• 1/4 tsp salt (adjust to taste)
• Oil for frying (enough to submerge the buñuelos)
• Powdered sugar for dusting (adjust to sweetness preference)

Instructions

1. In a medium saucepan, combine water and butter over medium heat until the butter melts completely, about 2 minutes.
2. Reduce heat to low and add the flour and salt all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1 minute.
3. Remove from heat and let cool for 5 minutes to avoid cooking the eggs when added.
4. Add eggs one at a time, beating well after each addition until the dough is smooth and glossy. Tip: The dough should fall slowly from the spoon; if too thick, add a teaspoon of water.
5. Heat oil in a deep fryer or large pot to 375°F. Use a thermometer for accuracy.
6. Drop teaspoonfuls of dough into the hot oil, frying in batches to avoid crowding. Fry until golden brown, about 2-3 minutes per side, turning once for even color.
7. Remove with a slotted spoon and drain on paper towels. Tip: Keep fried buñuelos warm in a low oven while finishing batches.
8. Dust generously with powdered sugar before serving. Tip: Serve immediately for the best texture.

Delicate and crisp on the outside, these buñuelos give way to a soft, almost hollow interior, perfect for pairing with a drizzle of honey or a side of thick chocolate sauce for dipping.

Cheesy Buñuelos

Remembering the first time I encountered Cheesy Buñuelos, it was as if the universe had conspired to bring a moment of pure joy into my life. These golden, crispy delights, with their molten cheese center, are a testament to the beauty of simple ingredients coming together to create something extraordinary.

Ingredients

• 1 cup all-purpose flour (for a lighter texture, sift before using)
• 1/2 cup water (adjust as needed to achieve a smooth dough)
• 1/2 cup grated mozzarella cheese (or any melty cheese you prefer)
• 1/4 cup grated Parmesan cheese (adds a nice depth of flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp baking powder (helps with the fluffiness)
• Vegetable oil for frying (or any neutral oil with a high smoke point)

Instructions

1. In a large mixing bowl, combine the sifted flour, salt, and baking powder, whisking them together to ensure even distribution.
2. Gradually add water to the dry ingredients, mixing continuously until a smooth, pliable dough forms. Tip: The dough should not stick to your hands; if it does, add a little more flour.
3. Divide the dough into small, equal-sized balls, about the size of a walnut, then flatten each slightly with your palms.
4. Place a small amount of mozzarella and Parmesan cheese in the center of each flattened dough, then carefully seal the edges to encase the cheese completely. Tip: Ensure no cheese is exposed to prevent leakage during frying.
5. Heat the vegetable oil in a deep fryer or a heavy-bottomed pan to 350°F. Use a thermometer for accuracy.
6. Fry the buñuelos in batches, avoiding overcrowding, until they are golden brown and crispy, about 2-3 minutes per side. Tip: Maintain the oil temperature for evenly cooked buñuelos.
7. Remove with a slotted spoon and drain on paper towels to absorb excess oil.

Now, the buñuelos are ready to enchant your palate. Their crispy exterior gives way to a gooey, cheesy center, making each bite a delightful contrast of textures. Serve them warm, perhaps with a drizzle of honey or a dusting of powdered sugar, to elevate the experience into something truly magical.

Sweet Potato Buñuelos

How quietly the morning unfolds, much like the gentle process of making Sweet Potato Buñuelos, a dish that carries the warmth of tradition and the simplicity of home cooking. These golden, crispy delights are a testament to the beauty of combining simple ingredients with love and patience.

Ingredients

• 2 cups mashed sweet potatoes (cooled to room temperature)
• 1 cup all-purpose flour (plus extra for dusting)
• 1/4 cup brown sugar (packed, adjust to sweetness preference)
• 1 tsp ground cinnamon (plus extra for dusting)
• 1/2 tsp baking powder
• 1/4 tsp salt
• Vegetable oil for frying (or any neutral oil, enough to fill a skillet 1 inch deep)

Instructions

1. In a large mixing bowl, combine the mashed sweet potatoes, flour, brown sugar, cinnamon, baking powder, and salt until a soft dough forms.
2. Lightly dust a clean surface with flour and turn the dough onto it. Knead gently for about 2 minutes until smooth.
3. Divide the dough into 12 equal pieces, rolling each into a ball. Flatten slightly into discs about 1/4 inch thick.
4. Heat the oil in a deep skillet over medium heat until it reaches 350°F. Use a candy thermometer for accuracy.
5. Fry the buñuelos in batches, avoiding overcrowding, for 2-3 minutes per side or until golden brown and crispy.
6. Remove with a slotted spoon and drain on paper towels. Dust with additional cinnamon while still warm.

Light and crisp on the outside with a tender, sweet interior, these buñuelos are perfect with a drizzle of honey or a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.

Pumpkin Buñuelos with Honey Drizzle

Now, as the early morning light filters through the kitchen window, there’s something comforting about the thought of pumpkin buñuelos with a honey drizzle. It’s a dish that carries the warmth of autumn in every bite, yet feels just as inviting in the quiet of a summer morning.

Ingredients

• 1 cup pumpkin puree (homemade or canned)
• 1 cup all-purpose flour (for a lighter texture, sift before using)
• 1/2 cup sugar (adjust to taste)
• 1 tsp ground cinnamon (plus extra for dusting)
• 1/4 tsp salt (enhances the flavors)
• 1/2 cup water (or milk for richer dough)
• Oil for frying (vegetable or any neutral oil)
• 1/4 cup honey (warm slightly for easier drizzling)

Instructions

1. In a large bowl, whisk together the pumpkin puree, flour, sugar, cinnamon, and salt until well combined.
2. Gradually add water, stirring continuously, until the dough comes together. It should be soft but not sticky. Tip: If the dough feels too wet, add a little more flour.
3. Heat oil in a deep fryer or large pan to 350°F. Use a thermometer to ensure accuracy.
4. With lightly oiled hands, form the dough into small balls, about 1 inch in diameter.
5. Carefully drop the balls into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes or until golden brown, turning occasionally for even cooking.
6. Remove the buñuelos with a slotted spoon and drain on paper towels. Tip: Keep them warm in a low oven while frying the rest.
7. Drizzle warm honey over the buñuelos and dust with extra cinnamon before serving. Tip: For an extra touch, serve with a side of whipped cream or vanilla ice cream.

Light and airy with a crisp exterior, these pumpkin buñuelos offer a delightful contrast to the sweet, sticky honey drizzle. Enjoy them as a morning treat or a dessert, perhaps paired with a cup of spiced tea for a moment of quiet indulgence.

Gluten-Free Buñuelos

Today, as the morning light filters through my kitchen window, I find myself drawn to the comforting ritual of making gluten-free buñuelos, a dish that whispers of tradition and warmth. These golden, crispy delights are not just a treat but a journey back to simpler times, offering a gluten-free twist on a classic that everyone can enjoy.

Ingredients

• 1 cup gluten-free all-purpose flour (sift for a lighter texture)
• 1/4 cup sugar (adjust to taste)
• 1/2 tsp baking powder (ensure it’s gluten-free)
• 1/4 tsp salt
• 1/2 cup warm water (or enough to form a soft dough)
• 1 tbsp vegetable oil (or any neutral oil)
• Oil for frying (enough to deep fry, about 2 cups)
• 1/2 tsp cinnamon (optional, for dusting)

Instructions

1. In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt until well combined.
2. Gradually add the warm water and 1 tbsp of vegetable oil to the dry ingredients, mixing until a soft dough forms. If the dough is too sticky, add a little more flour.
3. Divide the dough into 12 equal pieces, rolling each into a ball. Cover with a damp cloth and let rest for 10 minutes to allow the dough to relax.
4. On a lightly floured surface, flatten each ball into a thin disc, about 1/8 inch thick, using a rolling pin or your hands.
5. Heat the frying oil in a deep pan over medium heat to 350°F. Test the oil by dropping a small piece of dough in; it should sizzle immediately.
6. Carefully add the dough discs to the hot oil, frying in batches to avoid overcrowding. Fry for about 2 minutes on each side, or until golden brown and crispy.
7. Remove the buñuelos with a slotted spoon and drain on paper towels. While still warm, dust with cinnamon sugar if desired.

Light and airy with a satisfying crunch, these gluten-free buñuelos are a delightful contrast of textures. Serve them warm, perhaps with a drizzle of honey or a side of fresh fruit, for a treat that feels both indulgent and wholesome.

Vegan Buñuelos

Under the soft glow of the morning light, there’s something deeply comforting about the idea of vegan buñuelos. These golden, crispy delights, traditionally enjoyed during festive times, can now be a part of your everyday moments, offering a sweet escape with every bite.

Ingredients

• 1 cup all-purpose flour (for a lighter texture, sift before using)
• 1/4 cup sugar (adjust to taste)
• 1/2 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/4 tsp salt (enhances the flavors)
• 1/2 cup water (warm, to help dissolve the sugar)
• 1 tbsp vegetable oil (or any neutral oil)
• Oil for frying (enough to submerge the buñuelos, about 2 cups)
• 1/2 tsp cinnamon (for dusting, optional)

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2. Gradually add the warm water and vegetable oil to the dry ingredients, stirring continuously until a smooth dough forms. Tip: If the dough feels too sticky, add a little more flour, one tablespoon at a time.
3. Divide the dough into 12 equal pieces, rolling each into a small ball. Then, flatten each ball into a thin disc, about 1/8 inch thick. Tip: For even cooking, ensure all discs are of uniform thickness.
4. Heat the frying oil in a deep pan over medium heat until it reaches 350°F. Use a cooking thermometer for accuracy.
5. Carefully add the dough discs to the hot oil, frying in batches to avoid overcrowding. Fry for about 2 minutes on each side, or until golden brown and crispy.
6. Remove the buñuelos from the oil and drain on paper towels. While still warm, dust with cinnamon if desired. Tip: For an extra touch of sweetness, drizzle with agave syrup or sprinkle with powdered sugar.

As you bite into these vegan buñuelos, the crisp exterior gives way to a tender, slightly chewy center, with the cinnamon adding a warm, aromatic finish. Serve them stacked high on a plate for a visually appealing treat, or alongside a cup of hot chocolate for a cozy pairing.

Buñuelos de Queso (Cheese Buñuelos)

Kneading the dough for Buñuelos de Queso feels like a quiet morning ritual, where each fold and press brings you closer to something golden and crisp. These cheese fritters, with their tender interior and slightly salty crust, are a humble reminder of the joy found in simple ingredients.

Ingredients

• 1 cup all-purpose flour (sifted for lightness)
• 1/2 tsp baking powder (for a bit of lift)
• 1/4 tsp salt (adjust to taste)
• 1/2 cup queso fresco, crumbled (or any mild, crumbly cheese)
• 1/4 cup water (warm, to help bring the dough together)
• 1 tbsp vegetable oil (or any neutral oil)
• Oil for frying (enough to submerge the buñuelos)

Instructions

1. In a mixing bowl, combine the sifted flour, baking powder, and salt, whisking them together to ensure even distribution.
2. Add the crumbled queso fresco to the dry ingredients, gently mixing to coat the cheese pieces with flour.
3. Pour in the warm water and vegetable oil, stirring until a shaggy dough forms. Tip: The dough should come together easily but not be sticky; adjust with a bit more flour or water as needed.
4. Turn the dough onto a lightly floured surface and knead for about 2 minutes, until smooth and cohesive.
5. Divide the dough into 12 equal pieces, rolling each into a ball. Tip: Keep them covered with a damp cloth to prevent drying out.
6. Heat oil in a deep fryer or heavy pot to 350°F. Tip: Use a candy thermometer to maintain the correct temperature for even cooking.
7. Fry the dough balls in batches, turning occasionally, until they are golden brown all over, about 3-4 minutes per batch.
8. Remove with a slotted spoon and drain on paper towels.

Serve these buñuelos warm, when the cheese inside is just soft enough to stretch with each bite. The contrast between the crispy exterior and the melting interior makes them irresistible, especially when paired with a drizzle of honey or a dusting of powdered sugar for a sweet and salty treat.

Chocolate-Filled Buñuelos

As the morning light filters through the kitchen window, there’s something deeply comforting about the thought of chocolate-filled buñuelos, a treat that marries the crispiness of fried dough with the molten surprise of chocolate inside.

Ingredients

• 2 cups all-purpose flour (for a lighter texture, sift it first)
• 1/2 cup granulated sugar (adjust to taste)
• 1/4 tsp salt (enhances the chocolate flavor)
• 1/2 cup water (warmed to about 110°F)
• 1/4 cup unsalted butter, melted (or any neutral oil)
• 1 egg (room temperature for better incorporation)
• 1/2 cup dark chocolate chips (or chop a bar into small pieces)
• Vegetable oil for frying (enough to submerge the buñuelos)

Instructions

1. In a large bowl, whisk together the flour, sugar, and salt until well combined.
2. Add the warmed water, melted butter, and egg to the dry ingredients. Mix until a soft dough forms. Tip: If the dough feels sticky, let it rest for 10 minutes to absorb the liquids.
3. Divide the dough into 12 equal pieces. Roll each piece into a ball, then flatten slightly in your palm.
4. Place a teaspoon of chocolate chips in the center of each flattened dough piece. Carefully wrap the dough around the chocolate, sealing it completely to prevent leaks during frying.
5. Heat the vegetable oil in a deep fryer or heavy pot to 350°F. Tip: Use a candy thermometer for accuracy to ensure the perfect crispiness.
6. Fry the buñuelos in batches, turning occasionally, until golden brown, about 2-3 minutes per batch. Tip: Don’t overcrowd the pot to maintain the oil temperature.
7. Remove with a slotted spoon and drain on paper towels. Let them cool slightly before serving.

On biting into these buñuelos, the contrast between the crispy exterior and the gooey chocolate center is nothing short of magical. Serve them dusted with powdered sugar or alongside a scoop of vanilla ice cream for an indulgent twist.

Buñuelos with Anise Flavor

Venturing into the kitchen on a quiet morning, the thought of making something sweet and aromatic lingers in the air. Buñuelos with anise flavor, a traditional treat, seems like the perfect companion to this serene moment, offering a crispy exterior with a softly spiced interior.

Ingredients

• 2 cups all-purpose flour (sifted for lightness)
• 1/2 cup sugar (adjust to sweetness preference)
• 1 tbsp anise seeds (lightly crushed to release flavor)
• 1/2 tsp baking powder (for a bit of lift)
• 1/4 tsp salt (to balance the sweetness)
• 1/2 cup water (warm, to help dissolve the sugar)
• 1 egg (room temperature, for binding)
• Vegetable oil for frying (or any neutral oil, enough to deep fry)

Instructions

1. In a large bowl, whisk together the sifted flour, sugar, anise seeds, baking powder, and salt until well combined.
2. Make a well in the center of the dry ingredients and add the warm water and egg. Stir until a sticky dough forms.
3. Turn the dough onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic. Tip: If the dough is too sticky, add a little more flour, but be careful not to make it too dry.
4. Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature. This allows the gluten to relax, making the dough easier to roll out.
5. Divide the dough into small balls, about the size of a walnut. Roll each ball into a thin circle, roughly 1/8 inch thick. Tip: Keep the unused dough covered to prevent it from drying out.
6. Heat the oil in a deep fryer or large pot to 350°F. Fry the dough circles one at a time, turning once, until golden brown on both sides, about 2 minutes per side. Tip: Maintain the oil temperature to ensure even cooking and avoid soggy buñuelos.
7. Remove the buñuelos with a slotted spoon and drain on paper towels. Sprinkle with additional sugar while still warm if desired.

Mmm, the buñuelos emerge golden and crisp, with the anise seeds offering a subtle, aromatic warmth. Serve them stacked high on a plate, perhaps with a drizzle of honey or a dusting of powdered sugar for an extra touch of sweetness, perfect for sharing or savoring alone with a cup of coffee.

Coconut Buñuelos

Beneath the golden hue of the morning light, there’s something deeply comforting about the thought of Coconut Buñuelos, a dish that whispers of tropical breezes and sweet, crispy indulgence. It’s a recipe that feels like a gentle embrace, perfect for those moments when you crave a touch of sweetness in your day.

Ingredients

• 1 cup all-purpose flour (for a lighter texture, sift before using)
• 1/2 cup coconut milk (shake well before measuring)
• 1/4 cup granulated sugar (adjust to taste)
• 1 egg (room temperature for better mixing)
• 1/2 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/4 tsp salt (balances the sweetness)
• Oil for frying (about 2 cups, or enough to submerge the buñuelos)
• 1/2 cup shredded coconut (toasted, for garnish)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2. Add the egg and coconut milk to the dry ingredients, stirring until the batter is smooth and free of lumps. Let it rest for 10 minutes to allow the flour to hydrate.
3. Heat the oil in a deep fryer or a heavy-bottomed pot to 350°F, using a thermometer to ensure accuracy.
4. Drop tablespoon-sized portions of the batter into the hot oil, frying in batches to avoid overcrowding. Cook for 2-3 minutes or until golden brown, flipping once for even cooking.
5. Remove the buñuelos with a slotted spoon and drain on paper towels to remove excess oil.
6. Sprinkle the toasted shredded coconut over the warm buñuelos for added texture and flavor.

Lightly crispy on the outside with a tender, slightly chewy center, these Coconut Buñuelos are a delightful contrast of textures. Serve them warm, perhaps with a drizzle of honey or a dusting of powdered sugar, for a simple yet unforgettable treat.

Buñuelos de Viento (Wind Buñuelos)

Zephyrs whisper through the kitchen as we embark on a culinary journey to recreate the ethereal Buñuelos de Viento, a dessert that floats as lightly as the breeze it’s named after. This recipe, a cherished tradition, transforms simple ingredients into golden puffs of joy, perfect for savoring slowly with a cup of coffee or tea.

Ingredients

• 1 cup water (for a lighter texture, use sparkling water)
• 1/2 cup unsalted butter (or margarine for a dairy-free version)
• 1 cup all-purpose flour (sifted for airiness)
• 4 large eggs (room temperature for better incorporation)
• 1/4 tsp salt (enhances flavor without overpowering)
• Oil for frying (vegetable or canola oil recommended for high smoke point)
• 1/2 cup granulated sugar (for dusting, adjust to sweetness preference)
• 1 tsp ground cinnamon (optional, for a warm spice note)

Instructions

1. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat, stirring occasionally until butter is fully melted.
2. Reduce heat to low and add the sifted flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 2 minutes. Tip: This step cooks the flour, removing the raw taste.
3. Remove from heat and let cool for 5 minutes. Gradually add eggs, one at a time, beating well after each addition until the dough is shiny and sticky. Tip: The dough should fall slowly from the spoon; if too thick, add a teaspoon of water.
4. Heat oil in a deep fryer or large pot to 375°F. Using two spoons, drop walnut-sized dough portions into the hot oil, frying in batches to avoid crowding.
5. Fry for 4-5 minutes, turning occasionally, until golden brown and puffed. Remove with a slotted spoon and drain on paper towels. Tip: Maintain oil temperature for even cooking; adjust heat as needed.
6. While still warm, roll the buñuelos in a mixture of sugar and cinnamon if desired. Serve immediately for the best texture.

Fresh from the fryer, these buñuelos are a marvel of contrasts: crispy shells giving way to airy, almost hollow interiors, with a delicate sweetness that lingers. For an indulgent twist, drizzle with honey or serve alongside a scoop of vanilla ice cream, letting the warmth of the buñuelos melt the ice cream slightly.

Almond Buñuelos

Perhaps there’s no better way to welcome the gentle embrace of autumn than with the warm, fragrant whispers of Almond Buñuelos drifting through the kitchen. These delicate fritters, with their crisp edges and tender hearts, are a testament to the simple pleasures of home baking.

Ingredients

• 1 cup all-purpose flour (sifted for lightness)
• 1/2 cup almond flour (for a nutty depth)
• 1/4 cup granulated sugar (adjust to sweetness preference)
• 1/2 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/4 tsp salt (to balance the flavors)
• 1/2 cup whole milk (or any milk of choice for moisture)
• 1 large egg (room temperature for even mixing)
• 1 tsp vanilla extract (pure for best flavor)
• Vegetable oil for frying (or any neutral oil with high smoke point)
• Powdered sugar for dusting (optional, for a sweet finish)

Instructions

1. In a large bowl, whisk together the all-purpose flour, almond flour, granulated sugar, baking powder, and salt until well combined.
2. In a separate bowl, beat the egg lightly, then mix in the milk and vanilla extract until smooth.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing to keep the buñuelos tender.
4. Heat 2 inches of vegetable oil in a deep pan over medium heat until it reaches 350°F. Use a candy thermometer for accuracy.
5. Drop tablespoon-sized portions of the batter into the hot oil, frying in batches to avoid crowding. Fry for 2-3 minutes or until golden brown, flipping once for even cooking.
6. Remove the buñuelos with a slotted spoon and drain on paper towels to absorb excess oil.
7. While still warm, dust with powdered sugar if desired, for a touch of sweetness and a beautiful finish.

Best enjoyed fresh, these Almond Buñuelos offer a delightful contrast between their crispy exterior and soft, fluffy interior. Serve them alongside a cup of spiced chai or coffee for a comforting treat that feels like a hug in every bite.

Buñuelos with Guava Paste

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing buñuelos with guava paste, a dish that whispers of tradition and the simple joy of sweet, crispy dough meeting the rich, fruity depth of guava.

Ingredients

• 2 cups all-purpose flour (for a lighter texture, sift before using)
• 1/2 cup sugar (adjust to taste)
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 cup water (warm, to help the dough come together)
• 1 egg (room temperature for easier mixing)
• 1 tbsp unsalted butter, melted (or any neutral oil)
• 1/2 cup guava paste, cut into small cubes (for even distribution)
• Vegetable oil for frying (enough to submerge the buñuelos)

Instructions

1. In a large bowl, whisk together the flour, sugar, salt, and baking powder until well combined.
2. Add the warm water, egg, and melted butter to the dry ingredients, mixing until a soft dough forms. Tip: If the dough feels too sticky, add a little more flour, a tablespoon at a time.
3. Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
4. Divide the dough into 12 equal pieces. Roll each piece into a ball, then flatten slightly with your palm.
5. Place a cube of guava paste in the center of each dough round, then fold the edges over to enclose the filling, pinching to seal. Tip: Ensure the filling is completely enclosed to prevent leaks during frying.
6. Heat the vegetable oil in a deep fryer or large pot to 350°F. Fry the buñuelos in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch. Tip: Maintain the oil temperature for even cooking.
7. Remove the buñuelos with a slotted spoon and drain on paper towels. Serve warm.

Remembering the first bite, the crisp exterior gives way to a soft, sweet center, the guava paste melting slightly, offering a contrast that’s both surprising and familiar. For an extra touch, drizzle with honey or dust with powdered sugar before serving.

Orange Flavored Buñuelos

Lingering in the quiet of the morning, the thought of orange flavored buñuelos brings a warm, citrusy sweetness to mind, a delightful contrast to the crisp autumn air outside. These golden, pillowy treats, infused with the bright essence of orange, are a comforting nod to tradition, yet simple enough to weave into your daily baking.

Ingredients

• 2 cups all-purpose flour (sifted for lighter buñuelos)
• 1/2 cup granulated sugar (plus extra for dusting)
• 1 tbsp orange zest (freshly grated for the best flavor)
• 1/2 cup fresh orange juice (strained to remove pulp)
• 1 large egg (room temperature for even mixing)
• 1/4 cup whole milk (or any milk of choice)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/4 tsp salt (fine sea salt preferred)
• Vegetable oil for frying (or any neutral oil with a high smoke point)

Instructions

1. In a large mixing bowl, whisk together the sifted flour, sugar, orange zest, baking powder, and salt until well combined.
2. Make a well in the center of the dry ingredients and add the egg, orange juice, and milk. Stir until a sticky dough forms.
3. Heat vegetable oil in a deep fryer or large pot to 350°F, using a candy thermometer to monitor the temperature accurately.
4. Using two spoons, scoop small portions of dough and carefully drop them into the hot oil. Fry in batches to avoid overcrowding.
5. Fry the buñuelos for 2-3 minutes on each side or until they turn a deep golden brown, flipping once for even cooking.
6. Remove the buñuelos with a slotted spoon and drain on paper towels to absorb excess oil.
7. While still warm, dust the buñuelos generously with granulated sugar for a sweet, crispy exterior.

Delightfully crisp on the outside with a soft, airy interior, these orange flavored buñuelos carry a zesty aroma that fills the kitchen. Serve them stacked high on a platter, perhaps with a side of dark chocolate sauce for dipping, to elevate this humble treat into something truly special.

Buñuelos de Maiz (Corn Buñuelos)

Dusk settles softly outside, and here in the kitchen, the air is warm with the promise of something sweet and simple. Buñuelos de Maiz, with their golden edges and tender hearts, are a humble delight, perfect for savoring slowly with a cup of coffee or sharing generously among friends.

Ingredients

• 1 cup cornmeal (fine grind works best for a tender texture)
• 1/2 cup all-purpose flour (for lightness, or substitute with gluten-free blend)
• 1/4 cup sugar (adjust to taste, or use honey for a deeper flavor)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (fine sea salt dissolves evenly)
• 3/4 cup warm water (just enough to bring the dough together)
• 1 egg (room temperature blends more smoothly)
• Vegetable oil for frying (or any neutral oil, enough for 2 inches depth in pan)

Instructions

1. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
2. Make a well in the center of the dry ingredients and add the warm water and egg. Stir gently until a sticky dough forms. Let the dough rest for 10 minutes to hydrate the cornmeal.
3. Heat the oil in a deep skillet over medium heat until it reaches 350°F. Use a candy thermometer for accuracy, or test with a small piece of dough—it should sizzle upon contact.
4. With wet hands, form the dough into small balls, about 1 tablespoon each, and flatten slightly. Fry in batches, avoiding overcrowding, for 2-3 minutes per side until golden brown and crisp.
5. Drain the buñuelos on a paper towel-lined plate to remove excess oil. Serve warm for the best texture.

Perfectly crisp on the outside with a soft, corn-scented center, these buñuelos are a joy to eat. Try drizzling them with honey or dusting with powdered sugar for a touch of sweetness, or serve alongside a spicy chocolate sauce for contrast.

Pumpkin Spice Buñuelos

Remembering the warmth of autumn mornings, the scent of pumpkin spice buñuelos brings a comforting embrace to the kitchen, a sweet reminder of seasons past and present.

Ingredients

• 1 cup pumpkin puree (homemade or canned)
• 1/2 cup granulated sugar, plus extra for dusting
• 1 tsp ground cinnamon (or adjust to taste)
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup all-purpose flour (sifted for lighter buñuelos)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 egg, lightly beaten
• 2 tbsp unsalted butter, melted (or any neutral oil)
• Vegetable oil, for frying (enough to fill a skillet 1 inch deep)

Instructions

1. In a large bowl, whisk together the pumpkin puree, 1/2 cup sugar, cinnamon, nutmeg, and cloves until well combined.
2. Add the sifted flour, baking powder, and salt to the pumpkin mixture, stirring until just incorporated to avoid tough buñuelos.
3. Mix in the lightly beaten egg and melted butter until the dough comes together smoothly.
4. Heat vegetable oil in a deep skillet over medium heat to 350°F, checking with a candy thermometer for accuracy.
5. Drop tablespoon-sized portions of dough into the hot oil, frying in batches to avoid overcrowding, for about 2-3 minutes per side or until golden brown.
6. Remove buñuelos with a slotted spoon and drain on paper towels to absorb excess oil.
7. While still warm, dust the buñuelos generously with extra sugar for a sweet, crispy coating.

As the buñuelos cool, their edges crisp up, revealing a soft, spiced center that pairs wonderfully with a drizzle of honey or a scoop of vanilla ice cream for an indulgent twist.

Buñuelos with Dulce de Leche

On a quiet morning like this, the thought of buñuelos with dulce de leche brings a warm, comforting presence to mind. These golden, crispy treats, drizzled with sweet, creamy caramel, are a simple joy that feels like a hug in food form.

Ingredients

• 2 cups all-purpose flour (for a lighter texture, sift before using)
• 1/2 cup granulated sugar (adjust to taste)
• 1/2 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/4 tsp salt (balances the sweetness)
• 1 large egg (room temperature blends more smoothly)
• 1/2 cup milk (whole milk adds richness)
• 1 tbsp unsalted butter, melted (or any neutral oil)
• 1 tsp vanilla extract (pure extract for best flavor)
• Vegetable oil for frying (enough to submerge buñuelos)
• 1/2 cup dulce de leche (warm slightly for easier drizzling)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2. Add the egg, milk, melted butter, and vanilla extract to the dry ingredients. Stir until a soft dough forms. Tip: If the dough feels too sticky, add a little more flour, a tablespoon at a time.
3. Heat vegetable oil in a deep fryer or large pot to 350°F. Use a candy thermometer for accuracy.
4. Pinch off small pieces of dough and roll into balls, about 1 inch in diameter. Flatten slightly between your palms.
5. Fry the buñuelos in batches, turning once, until golden brown on both sides, about 2-3 minutes total. Tip: Avoid overcrowding the pot to ensure even cooking.
6. Remove with a slotted spoon and drain on paper towels. Tip: Keep them warm in a low oven if frying in batches.
7. Drizzle warm dulce de leche over the buñuelos just before serving.

How the crisp exterior gives way to a tender, slightly chewy center is a delight, with the dulce de leche adding a luxurious sweetness. Serve them stacked high on a platter for a visually stunning dessert, or enjoy them one by one, savoring each bite.

Cinnamon Roll Buñuelos

Dawn breaks softly, and with it comes the craving for something sweet, something that feels like a hug in the form of food. Today, we’re embracing the warmth of cinnamon and the comfort of dough with a twist on a classic, creating something that’s both familiar and excitingly new.

Ingredients

• 2 cups all-purpose flour (for a lighter texture, sift before using)
• 1/4 cup granulated sugar (plus extra for dusting)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (fine sea salt blends best)
• 1/2 cup warm water (about 110°F, perfect for activating the dough)
• 1/4 cup unsalted butter, melted (or any neutral oil for a dairy-free version)
• 1 tbsp ground cinnamon (adjust to taste, but don’t skimp on this star ingredient)
• Vegetable oil for frying (enough to submerge the buñuelos, about 2 cups)

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2. Gradually add the warm water and melted butter to the dry ingredients, stirring until a soft dough forms. If the dough is too sticky, add a little more flour, a tablespoon at a time.
3. On a lightly floured surface, knead the dough for about 5 minutes until smooth and elastic. Cover with a damp cloth and let rest for 15 minutes to relax the gluten.
4. Divide the dough into 12 equal pieces. Roll each piece into a ball, then flatten into a disc about 1/4 inch thick.
5. Heat the vegetable oil in a deep fryer or large pot to 350°F. Use a thermometer to ensure accuracy for the best texture.
6. Fry the dough discs in batches, turning once, until golden brown and puffed, about 2 minutes per side. Drain on paper towels.
7. While still warm, toss the buñuelos in a mixture of sugar and cinnamon until evenly coated.

Each bite of these Cinnamon Roll Buñuelos offers a crispy exterior that gives way to a tender, fluffy interior, with the cinnamon sugar coating melting into every crevice. Serve them stacked high on a platter for a visually stunning breakfast treat, or alongside a cup of strong coffee for dipping.

Buñuelos de Platano (Plantain Buñuelos)

Beneath the golden hue of the morning light, there’s a simple joy in transforming ripe plantains into Buñuelos de Platano, a dish that carries the warmth of tradition and the sweetness of memory.

Ingredients

• 2 ripe plantains (black skin preferred for sweetness)
• 1 cup all-purpose flour (sifted for lighter texture)
• 1/2 cup sugar (adjust to taste)
• 1 tsp ground cinnamon (or more for dusting)
• 1/2 tsp baking powder (ensure it’s fresh for best rise)
• 1/4 cup water (room temperature)
• Vegetable oil for frying (or any neutral oil)

Instructions

1. Peel the plantains and mash them in a large bowl until smooth, with no large chunks remaining.
2. Add the sifted flour, sugar, cinnamon, and baking powder to the mashed plantains. Mix gently to combine.
3. Gradually add water to the mixture, stirring until a thick, cohesive dough forms. Tip: The dough should hold together without being sticky; adjust water or flour as needed.
4. Heat oil in a deep fryer or large skillet to 350°F over medium heat. Use a thermometer for accuracy.
5. Shape the dough into small balls, about 1 tablespoon each, and flatten slightly between your palms.
6. Fry the buñuelos in batches, avoiding overcrowding, for 2-3 minutes per side or until golden brown. Tip: Maintain oil temperature for even cooking.
7. Remove with a slotted spoon and drain on paper towels. Dust with extra cinnamon sugar while still warm. Tip: Serve immediately for the crispiest texture.

The buñuelos emerge with a crisp exterior giving way to a soft, fragrant center, a perfect contrast. Enjoy them as a sweet start to the day or as a comforting end, perhaps with a drizzle of honey for an extra touch of indulgence.

Buñuelos with Raspberry Sauce

Vivid memories of crisp, golden buñuelos dusted with cinnamon sugar and drizzled with vibrant raspberry sauce come to mind as I ponder the simple joys of life. This recipe, a harmonious blend of texture and flavor, invites you to slow down and savor each bite, much like the quiet moments we often overlook.

Ingredients

• 1 cup all-purpose flour (for a lighter texture, sift before using)
• 1/4 cup granulated sugar (adjust to taste)
• 1/2 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/4 tsp salt (fine sea salt preferred for even distribution)
• 1/2 cup water (warm to help ingredients blend smoothly)
• 1 tbsp unsalted butter, melted (or any neutral oil)
• 1/2 tsp vanilla extract (pure extract for best flavor)
• 1 cup fresh raspberries (frozen can work in a pinch)
• 1/4 cup water (for the sauce)
• 2 tbsp honey (adjust to taste, or use maple syrup as a vegan alternative)
• 1/2 tsp lemon juice (brightens the sauce)
• Vegetable oil for frying (enough to submerge buñuelos, about 2 cups)
• 1/4 cup cinnamon sugar (for dusting, mix 2 tbsp sugar with 2 tsp cinnamon)

Instructions

1. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
2. Add the warm water, melted butter, and vanilla extract to the dry ingredients, stirring until a smooth dough forms. Let the dough rest for 10 minutes to allow the gluten to relax.
3. While the dough rests, prepare the raspberry sauce by combining raspberries, 1/4 cup water, honey, and lemon juice in a small saucepan over medium heat. Simmer for 5 minutes, then strain to remove seeds. Set aside to cool.
4. Heat vegetable oil in a deep fryer or large pot to 350°F. Use a thermometer to ensure accuracy for the perfect fry.
5. Divide the dough into small balls, about 1 tbsp each, and flatten slightly. Fry in batches, turning once, until golden brown, about 2-3 minutes per side. Drain on paper towels.
6. While still warm, dust the buñuelos with cinnamon sugar.
7. Serve the buñuelos warm with the raspberry sauce drizzled over or on the side for dipping.

Offering a delightful contrast, the buñuelos are wonderfully crisp on the outside yet tender within, with the raspberry sauce adding a tangy sweetness that complements the cinnamon sugar beautifully. For an extra touch, serve with a scoop of vanilla ice cream to create a dessert that’s as visually appealing as it is delicious.

Savory Buñuelos with Herbs

Yesterday, as the evening light faded, I found myself craving something crisp yet tender, a dish that carried the warmth of herbs and the comfort of tradition. Savory buñuelos, with their golden edges and aromatic fillings, seemed just the thing to bridge the gap between day and night.

Ingredients

• 1 cup all-purpose flour (for a lighter texture, sift before using)
• 1/2 cup water (warm to help blend ingredients smoothly)
• 1 large egg (room temperature for better incorporation)
• 2 tbsp fresh parsley, finely chopped (or substitute with cilantro for a different flavor profile)
• 1 tbsp fresh thyme leaves (stripped from stems for purity of flavor)
• 1/2 tsp salt (adjust to taste, but don’t skimp—it balances the herbs)
• 1/4 cup olive oil (or any neutral oil for frying)

Instructions

1. In a medium bowl, whisk together the sifted flour and salt to ensure even distribution.
2. Add the warm water and egg to the flour mixture, stirring continuously until a smooth batter forms. Let it rest for 10 minutes to allow the flour to hydrate fully.
3. Fold in the chopped parsley and thyme leaves gently, ensuring the herbs are evenly distributed without overmixing.
4. Heat the olive oil in a deep skillet over medium heat until it reaches 350°F, checking with a thermometer for accuracy.
5. Drop tablespoon-sized portions of the batter into the hot oil, frying in batches to avoid overcrowding. Cook for 2-3 minutes on each side or until golden brown and crisp.
6. Transfer the buñuelos to a paper towel-lined plate to drain any excess oil, sprinkling lightly with salt while still warm.

Lightly crisp on the outside with a tender, herb-flecked interior, these buñuelos are a delight on their own or paired with a dollop of cool, tangy yogurt. For an unexpected twist, serve them alongside a simple salad dressed with lemon and olive oil, letting the flavors dance between bites.

Buñuelos de Avena (Oatmeal Buñuelos)

Remembering the warmth of my grandmother’s kitchen, where the air was always fragrant with the promise of something sweet, I find myself drawn to the simplicity and comfort of Buñuelos de Avena. These oatmeal buñuelos, with their crispy edges and tender centers, are a testament to the beauty of humble ingredients transformed into something extraordinary.

Ingredients

• 1 cup rolled oats (old-fashioned oats work best for texture)
• 1/2 cup all-purpose flour (for a lighter touch, you can substitute with whole wheat flour)
• 1/4 cup sugar (adjust to taste, depending on your sweetness preference)
• 1 tsp baking powder (ensure it’s fresh for the best rise)
• 1/2 tsp ground cinnamon (or a bit more for a warmer spice note)
• 1/4 tsp salt (to balance the sweetness)
• 1/2 cup milk (any kind, though whole milk adds richness)
• 1 egg (room temperature blends more smoothly)
• 1 tbsp unsalted butter, melted (or any neutral oil for a dairy-free version)
• Vegetable oil for frying (enough to reach 1 inch depth in your pan)

Instructions

1. In a large bowl, whisk together the rolled oats, all-purpose flour, sugar, baking powder, ground cinnamon, and salt until well combined.
2. In a separate bowl, beat the egg lightly, then stir in the milk and melted butter until the mixture is uniform.
3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Let the batter rest for 10 minutes to allow the oats to soften slightly.
4. Heat vegetable oil in a deep skillet over medium heat until it reaches 350°F. Use a candy thermometer for accuracy.
5. Drop tablespoon-sized portions of the batter into the hot oil, frying in batches to avoid overcrowding. Cook each buñuelo for about 2-3 minutes per side, or until golden brown and crispy.
6. Remove the buñuelos with a slotted spoon and drain on paper towels to remove excess oil.

You’ll find these buñuelos de avena delightfully crisp on the outside, with a soft, almost creamy interior that’s subtly sweet and warmly spiced. Serve them dusted with powdered sugar for a simple treat, or drizzle with honey for an extra touch of sweetness that complements the cinnamon beautifully.

Conclusion

Now that you’ve explored these 25 delicious buñuelos recipes, it’s clear there’s a world of crispy, sweet, and savory delights waiting to be made in your kitchen. We hope you’re inspired to try these recipes and find your new favorite. Don’t forget to leave a comment sharing which one you loved most and pin this article on Pinterest to spread the buñuelos joy!

Bella Bacinos