Mexican Buñuelos! A traditional staple in Mexican desserts, this delicious golden fritter is light and airy but still holds a crunch. It is often dusted with white sugar and cinnamon, but this recipe includes piloncillo and guava syrup. So make a bash or two this holiday season; your family will love them.
In This Post
History Behind Traditional Mexican Buñuelos
Buñuelos has been in existence for thousands of years in Turkey and other areas of the Middle East. They were later introduced to Spain and, finally, Latin America. One of the first documents with information in Mexico was recorded by Sor Juana Ines de La Cruz during the Viceroyalty of New Spain around the 1600s. After their introduction to Mexico, local ingredients were incorporated, and nowadays, there are many variations of the recipe all over the country. They are a favorite during the holiday season, from Dia de Muertos to New Year's Eve.
Around this time, many markets are filled with items like nativity sets, candies, and small treats to fill your piñatas. Food vendors also provide the regular hot atole and tamales to warm you up while you go on your day of festive shopping. But, there is always at least one food stand (my favorite, actually) that sells the traditional buñuelos. These light, crispy, and sweet round discs of fried dough are a favorite among young and old, with many variations for any taste. Today, I am sharing my family recipe, which is very simple and still delicious, and I hope you try it. Please come back to share your experience.
If you want to learn more about the different variations of buñuelos throughout Mexico, see the frequently asked questions. For more information about buñuelos history visit: Govierno de Mexico Buñuelos
How To Make Mexican Buñuelos
Ingredients
Here is the list of ingredients you will need.
Piloncillo Syrup:
- Water
- Piloncillo stick
- Cinnamon stick
- Guavas
- Anise seed
- Orange peel
Dough:
- All-purpose flour
- Baking powder
- Sugar
- Salt
- Egg
- Butter (melted)
- Warm water
- Vanilla essence
- Vegetable oil (for frying)
- Sugar (for coating)
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card at the bottom of this post!
Instructions:
I will break down this recipe's directions into sections to make things easier for you.
Make The Piloncillo Syrup
- First, place one cup of water and the piloncillo in a medium-sized saucepan and heat over medium-high heat until it dissolves and looks like liquid caramel.
- Carefully add the rest of the water, cinnamon stick, guavas, anise seed, and orange peel to the pot and bring to a boil.
- Cook for about 6 minutes, stir, and simmer for 4 more minutes.
- Set aside to use as a topping for the buñuelos.
Note: If you want a thicker consistency, simmer for a longer time until the desired thickness.
Make The Dough
- Mix the all-purpose flour, baking powder, sugar, and salt in a large bowl.
- Form a hollow hole in the center and add the egg, melted butter, and vanilla.
- Now, mix everything together until the mixture resembles a coarse flour meal.
- Then, slowly add the water a tablespoon at a time, mixing and kneading until you have a soft and smooth dough. This process will take less than 5 minutes.
- Finally, cover the dough with a kitchen towel and let it rest for 30 minutes.
Prep The Area To Roll Out Dough
- While the dough is resting, prepare your working area.
- You will need a rolling pin, a large dish, a paper towel or open paper bags, extra flour for rolling the circles, and a large frying pan with the vegetable oil ready since it should be hot when you start frying the buñuelos.
Shape The Buñuelos
- Divide the dough into 12 small balls, cover with a napkin, and let it rest for 30 minutes.
- Heat about 1 inch of oil in the large frying pan.
- Place one of the dough balls on your already floured working surface and stretch with your rolling pin.
- Roll out each ball to form a thin circle without breaking the dough.
- To give that extra stretching to the buñuelo, gently pull the edges and place the dough on an inverted bowl or clay pot covered with the pastry towel. The buñuelo should be thin, almost transparent.
Fry The Mexican Buñuelos
- Fry the buñuelos in hot oil until they are golden and crispy. This step will take a few seconds.
- Place the buñuelos on a plate covered with paper towels to drain the excess oil.
- Serve warm or at room temperature and sprinkle with sugar.
- Enjoy!
Tips and Notes to Make Buñuelos
- I prefer using butter for this recipe, as it gives them a rich flavor, a different alternative is using lard.
- A good buñuelo is light and crispy; rolling the dough as thin as possible is key.
- Keep the oil at 350°F (175°C). Too hot, and the buñuelos will burn; too cool, and they'll absorb too much oil.
- Anise tea is often used instead of plain water and vanilla, lending a sweet aroma to the buñuelos. Place 1 and ½ cups of water in a small saucepan to prepare anise tea. Bring the water to a boil, add the anise seeds, and set aside to cool. Strain and use the amount needed to make a dough.
- You can also use orange liqueur or essence instead of vanilla.
- The piloncillo syrup keeps well refrigerated for up to 1 week. Serve warm or at room temperature.
- How to preserve for a longer period: If you do not sprinkle the sugar right away, store the buñuelos in an airtight container, they can still be nice and crispy for another day. Just add the sugar when you serve them.
- If you prefer to serve them warm, place them in your oven on a low setting for 5 minutes.
- Some cooks use the same dough used for making flour tortillas to make buñuelos. Although the flavor is not the same, they make a good vegan version.
What To Serve With Mexican Buñuelos
Mexican buñuelos are often enjoyed as a sweet treat on their own. However, pairing them with a warm beverage can elevate the experience. Some ideal beverages are Mexican Atole, Champurrado, Cafe de olla, or Mexican hot chocolate. If you would like to add some extra topping instead of the piloncillo syrup, try the guava compote.
More Authentic Mexican Recipes To Enjoy
If you enjoyed this recipe for buñuelos, which is one of the many Mexican Christmas food desserts, take a look at some of these other authentic Mexican recipes:
- Buñuelos De Yuca (Cassava Fritters)
- Mexican Sevillanos-Style Polvorones
- Churros Mexicanos
- Cream Cheese Pound Cake
- Mexican Bread Pudding
I hope you make this recipe for Mexican buñuelos! If it was of any help to you, come back to let me know your experience. Please leave us a comment below and tell us all about it!
¡Buen provecho!
-Mely
Frequently Asked Questions About Buñuelos
Here are a few questions I've been asked about homemade buñuelos and my answers.
What are buñuelos?
Buñuelos are crispy, very thin fried discs of dough often sprinkled with cinnamon sugar and served with piloncillo syrup. They are a traditional Mexican dessert during Christmas and New Year's celebrations. The dough is rolled thin (almost like a paper napkin), fried, and then covered with sugar and cinnamon or syrup to create a sweet, crunchy treat.
What's the difference between Mexican and Colombian buñuelos?
Mexican buñuelos are thin and crispy, sprinkled with cinnamon sugar or syrup, while Colombian buñuelos are made with cassava or tapioca flour and Queso fresco.
What is the difference between a sopapilla and a buñuelo?
Although both traditional desserts are made with dough that is then fried to golden perfection, they are not quite the same in shape and texture.
The difference between a buñuelo and a sopapilla is usually that buñuelos have more ingredients, like eggs, and they are round and lighter. Sopapillas, most of the time, are made with a dough similar to that of flour tortillas, which is thicker and shaped in a triangle or square. However, our recipe for Sopapillas or sopaipilla is made with eggs for a richer flavor.
What are the different versions of Buñuelos in Mexico?
There are different variations, such as using lard or butter for the dough and sprinkled with sugar or covered with honey or piloncillo syrup. Some states (Tabasco and Veracruz) prefer to make the recipe closer to the one in Spain. You can see the recipe on my friend Flavio's Blog.
The state of Veracruz has several types of buñuelos, like sweet potato buñuelos and pumpkin buñuelos. Some are small balls or donuts fried in lard and then dusted with sugar. In the city of Tlalcotalpa, almond flour, and orange juice are added to the dough. You can also find the one made with ground-cooked rice mixed with eggs and anise seed tea for flavor.
In the State of Jalisco, a buñuelo with fresh cheese in a donut shape is also an option. So as you can see, there are many differences. versions and variations to the recipe, but one thing all have in common is that they are all delicious.
How To Make Buñuelos Ahead Of Time And Store Them
You can prepare the dough for buñuelos a day in advance and refrigerate it. I even froze it for a couple of days and then brought it back to room temperature before forming the buñuelos.
However, after you have sugared them, store them in an airtight container so they do not go stale.
For more recipes, follow Us on Facebook, Instagram, and Pinterest. In español, Visit Us at Mexico en mi cocina.
📖 Recipe
Mexican Buñuelos
Ingredients
Piloncillo Syrup for buñuelos:
- 3 ½ cups of water
- 1 large piloncillo stick (about 12 oz.)
- 1 stick of cinnamon about 3-4 inches long
- 6 guayabas chopped or cut in quarters(guavas)
- ⅓ teaspoon anise seed
- ¼ of an orange peel
Mexican Buñuelos:
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1 tablespoon of sugar
- ½ teaspoon of salt
- 1 large egg
- 1 tablespoon of butter melted and already cool
- About ¾ cup of warm water *
- 1 teaspoon of vanilla essence **
- About 2 cups of vegetable oil to fry the Buñuelos
- Sugar to sprinkle
Instructions
Piloncillo Syrup for buñuelos
- First, place one cup of water and the piloncillo in a medium-sized saucepan and heat over medium-high heat until it dissolves and looks like liquid caramel.
- Carefully add the rest of the water, cinnamon stick, guavas, anise seed, and orange peel to the pot and bring to a boil.
- Cook for about 6 minutes, stir, and simmer for 4 more minutes.
- Set aside to use as a topping for the buñuelos.
- Serve warm or at room temperature.
- Note: If you want a thicker consistency, simmer for a longer time until the desired thickness.
Make The Dough
- Mix the all-purpose flour, baking powder, sugar, and salt in a large bowl.
- Form a hollow hole in the center and add the egg, melted butter, and vanilla.
- Now, mix everything together until the mixture resembles a coarse flour meal.
- Then, slowly add the water a tablespoon at a time, mixing and kneading until you have a soft and smooth dough. This process will take less than 5 minutes.
- Finally, cover the dough with a kitchen napkin and let it rest for 30 minutes.
Prep The Area To Roll Out Dough
- While the dough is resting, prepare your working area.
- You will need a rolling pin, a large dish, a paper towel or open paper bags, extra flour for rolling the circles, and a large frying pan with the vegetable oil ready for the moment you start frying the buñuelos.
Shape The Buñuelos
- Divide the dough into 12 small balls and cover.
- Heat 1 inch of oil in a large frying pan.
- Place one of the dough balls on your already floured working surface and stretch with your rolling pin.
- Roll out each ball to forma a circle as thin as possible without breaking the dough.
- To give that extra stretching to the buñuelo, gently pull the edges and place the dough on an inverted bowl or clay pot covered with the pastry napkin. The buñuelo should be thin, almost transparent.
Fry The Buñuelos
- Before cooking, some people like to place all the already former buñuelos over a clean tablecloth, in a large table, making sure they don't touch each other. This step will dry the dough, the buñuelos will be even crispier, and absorb less oil while cooking.
- Fry the buñuelos in hot oil until they are golden and crispy. Turn them once. This step will take a few seconds.
- Place the buñuelos on a plate covered with paper towels to drain the excess oil.
- Serve warm or at room temperature and sprinkle with sugar.
- If you do not sprinkle the sugar right away they can still be nice and crispy for another day and just add the sugar at serving time. If you prefer to serve them warm, place them in your oven in a low setting for 5 minutes. Now, we need some hot chocolate to go along with the buñuelos.
- Enjoy!
Video
Notes
- I prefer using butter for this recipe, as it gives them a rich flavor, but a different alternative is using lard.
- A good buñuelo is light and crispy; rolling the dough as thin as possible is key.
- Keep the oil at 350°F (175°C). Too hot, and the buñuelos will burn; too cool, and they'll absorb too much oil.
- Anise tea is very often used instead of plain water and vanilla, lending a sweet aroma to the buñuelos. Place 1 and ½ cups of water in a small saucepan to make anise tea. Bring the water to a boil, add the anise seeds, and set aside to cool. Strain and use the amount needed to make a dough.
- You can also use orange liqueur or essence instead of vanilla.
- The piloncillo syrup keeps well refrigerated for up to 1 week. Serve warm or at room temperature.
- How to preserve for a longer period: If you do not sprinkle the sugar right away, store it in an airtight container, it can still be nice and crispy for another day. Just add the sugar when you serve them.
- If you prefer to serve them warm, place them in your oven on a low setting for 5 minutes.
- Some cooks use the same dough used for making flour tortillas to make buñuelos. Although the flavor is not the same, they make a good vegan version.
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Míriam
Hi! Very excited to try this recipe, but I wanted to ask if it is possible to make the dough in advance & fry later? Would it work to make it, let it do both rises, put it in a plastic bag (refrigerate? room temp?), then roll & fry the next day? Or would a different method work better? Thanks!
Mely Martínez
Hello Miriam,
Yes you can make it in advance. Just wrap it in plastic wrap or place in an hermetic plastic bag in your fridge. It last up to 2 days.
Dorianne Trujillo Snyder
I have had great sucess with your receipted. 10+. Thank You
CarmenW
Can’t wait to make them! All the ingredients seem like my grandmother’s buñuelos. Thank You!
SanJuana
How much flour for the buñuelos
Mely Martínez
Hello San Juana,
As the ingredient list says, 2 cups of all-purpose flour.
henry nieto
THANK YOU FOR YOUR RECIPE,I WATCH MY MOM DOING THEM BUT I NEVER HAD THE POWER TO TRY AND DO IT MYSELF HOPE THIS WILL START ME TRADITION
Allison
Hi Mely!
The Buñuelos came out amazing! My class enjoyed them since we had to make something for a project in my Spanish class. I was wondering, what state in Mexico would this recipe be coming from specifically?
Mely Martínez
Hello Allison,
they are actually enjoyed all over Mexico.
Kat
If drying the bunuelos out before frying, how long should I leave them to dry? Also, can I use guava pulp (like the stuff you find in the freezer section)? Thank you!
Mely Martínez
Hello Kat,
You can leave them just a few minutes, while you finish rolling the rest of the dough, It could be 5 to 10 minutes, that is enough.
Not sure how that will turn out, I mean mixing it with the guava pulp. Not sure if you live in an area with a large Hispanic population, the Latin stores carry frozen guavas, some whole.
Cynthia
Glade I found this receipt my grandma use to make them all the time...love them
Ivette
How do you store the bunuelos if not cooking the dough same day in a ziploc? Thank you
So excited to try this recipe
Brings warm memories of Christmas
Mely Martínez
Hello,
Store the dough in a ziploc bag.
Gil
Used the buñuelo recipe. Very good result and great instructions
Christi
Is it possible to use guava paste in place of fresh guavas?
Mely Martínez
Hello Christi,
Instead of making a syrup that includes fresh guavas, maybe you can make some sort of syrup thinning the guava paste with water, then drizzled over the buñuelos.
Adelina Banda
What are guavas?
Mely Martínez
Hello Adelina,
Guava is a fruit, you can see a picture here:https://www.mexicoinmykitchen.com/guava-compote-syrup-recipe/
Jessenia Perez
Hi Mely!
The buñuelos came out amazing! My husband and my in-laws enjoyed them very much. I even doubled up on the recipe and they still wanted more.
I was wondering if the guavas for the syrup are optional or if we can use something in place of them? I'm not a fan of the taste or smell of them so I skipped the syrup this time.
Thank you!
Mely Martínez
Hello Jessenia,
That is so good to know, that your family likes the recipe.
The guavas is opcional.
Cecilia
Hi! I’m making these now and I cannot wait to eat one. My Mama would always make these for us. I am thinking about her while making these. Thanks for the recipe!!!
Maria
This recipe was awesome. I have tried others but were not crispy which is what I wanted. This recipe is amazing! Love it and will be my go to recipe from now on. Thank you so very much!
Mely Martínez
Hello Maria,
Thank you for trying the recipe. Happy cooking!
Dave
Grandma would make them great big fat ones served with beans,, heavenly.
Maria
Seguí las instrucciones de la receta y me quedaron riquísimos con la azúcar y la canela así los acostumbramos en donde yo soy. Esta es la primera vez que yo los hago y mi hija tenía ganas de buñuelos y los hicimos para navidad. A mi esposo le reserve unos aparte sin azúcar/canela a el se los prepare con la miel de piloncillo. Gracias por la receta
Mely Martínez
Hola Maria,
Que rico los buñuelos con su azúcar y canela. Que los disfruten mucho.
Denisse
Hi. When adding the water a tablespoon at a time, do we still end up using the entire 3/4 cup of water the recipe calls for? Or do we stop adding water when the dough ball become smooth?
Thank you!
Mely Martínez
Hello Denisse,
No, you add the water little by little until you form the dough. It could be that you need to use the whole 3/4 or less.
Nathan Moreno-Brown
Good recipe
Barbara
this recipe was the best recipe i have ever seen
Mely Martínez
Saludos Barbara, have a nice time cooking!
Liz
Attempted to make it twice.. both times the dough was really sticky so i gave up 😔
Mely Martínez
Hello Liz,
Try dusting the table where you work the dough with a little flour. are you using large eggs or extra large? That can make a big difference. Try adding a little extra flour and knead it well.
Mexico in my kitchen
Gracias Prieta, Feliz Navidad para ti tambien.
Un fuerte abrazo.
Mely
Sandra weis
Mely, vengo para ademas de agradecer por esta receta, mis buñuelos quedaron hermosos! Te deseo una muy feliz navidad y un año nuevo lleno de alegría, paz y salud para ti y toda tu familia. Recibe un fuerte abrazo de mi parte.
Linda R
gracias muy ricos!
Veronica
Easy & authentic Mexican buñuelos. Fry, sprinkle with cinnamon/ sugar mixture. Yum!
Erica Mora
awesome recipe!!!! My family loved them.
Elena F
Followed the recipe and they were delicious!!!
Rosie
Would you drizzle the syrup on the buñuelos or dip them in the syrup? They look so good!
mmartinez
Hi Rosie,
You will usually drizzle the syrup.
Rosa
Do you dip the buñuelos in the piloncillo syrup? I've never had them with syrup.
Thank you!
Debra Hernandez
Made your Buñuelos recipe and they were just like the way my Tia would make them brought bake good memories.Thank You
mmartinez
Hello Debra,
I'm so glad to know you enjoyed the Buñuelos. Happy cooking!
zerrin
Looks like a great local treat! Love how light it is. My grandma would make something very similar to this. She would use grape molasses in its syrup.
Isabel Garza
When they are done how do you keep then crispy you cover them.
mmartinez
I place them in a plastic bag, look for a large bag so they fit loosely. Or cover them with kitchen napkin (cloth ones)
Maria darnell
Porfavor Cuanto se lleva de harina vanilla azúcar mantequilla etc
Mely Martínez
Hola Maria,
La receta completa con la lista de ingredientes y sus respectivas cantidades las encuentras en la parte de abajo.
Angelz
My momma would make the anise seed tea with cinnamon sticks. It gives a much better flavor to it. Delicious!
Irma
What would be a good substitute for guayabas? Those buñuelos look great!
mmartinez
Hello Irma,
Guayabas are hard to substitute since they are so aromatic. But you can use apples or pears.
Mary
I love this recipe thanks for sharing 👍
Esther Garcia O'Hare
Interesting recipe for the bunuelo syrup; will have to try.
My family's recipe used brown sugar dissolved in water, then simmered along with cinnamon sticks. Could be different because my family is from Sonora? Anyway....
We've always made bunuelos for New Year's. Good dessert after a nice bowl of menudo🤓
mmartinez
Hello Esther,
Thank you for sharing such a great tip! Brown sugar is a great substitute when piloncillo is not available.
Unknown
I just made these following the recipe but I added orange zest and fresh orange juice they're AWESOME
Khloe Gloria
Thank you for this recipe I will be making this for the New Years! 🙂 I do have one question…how do you integrate the Guava? Ive never cooked with Guava.
Thank you so much
mmartinez
Hello Gloria,
Some people use small guavas, and use them whole since, they will cook in the syrup and they will become soft and slightly smaller. But you can cut them in bite size pieces.
Happy cooking!
OvenDelights
I came across this recipe a few years ago. I tested the recipe on Christmas Day and the buñuelos turned out delicious! It was my first time ever making buñuelos and it was a success! Unfortunately I didn't bookmark the recipe. This past Christmas I had the craving for these again but had no luck finding the recipe. Until now. I can't believe I accidentally stumbled accross this without even looking for it! Thank you so much for sharing your recipe!
Melissa Charles
My daughter is having her Multi-Cultural Feast in her 4th grade class and she chose to make Buneulos. This was always a Christmas and New Years tradition in our house with Abuelitas Hot Cocoa. We sprinkled ours with a cinnamon and sugar mix...so so good.
Question: I would like to make these half the size of normal...it should fry up the same right?
Mely Martinez
Yes, sure just be careful to turn when they are light golden.
Happy Cooking!
Gerianne Ramirez
That's it! Will you PLEASE move to Santa Barbara, California USA? All your recipes are just like my moms' You are an ANGELica.
Angelina Ortiz
Cargo esta tradicion adelante para mi querida madrecita....cada ano, la dia antes del ano nuevo, preparabamos los bunuelos, sabanas limpias y toallas de cocina cubriendo toda mesa. Mtocaba siempre colocar los bunuelos en orden y tambien darselos a mama para friarlos. A las dos horas antes del ano nuevo, venian tocando a la puerta para comparsen unas docenas de bunuelos para festejar el ano nuevo. Aun sigo pero no para venta, solo para compartir. Gracias por darme la oportunidad para compartir mi historia.
Mely
Hola angelica,
Que bonitos recuerdos dee tu madre, ojala tus hijos y tu tengan muchos recuerdos como estos.
Gracias por tomar el tiempo de escribir.
Saludos!
Dolores Sandoval
Hi Mely, and everyone out there, just finished making 30 bunuelos! OH MY GOODNESS!!! So much work! WOW, now I hope I don't eat them all! LOL.... they're really good, and made that syrup too, just lovely-thank you so much Mely for giving us these wonderful recipe that we can all enjoy-FELIZ ANO NUEVO
Mely
Thank you Dolores for your kind comment. But now, I also want some too. 🙂
Mely
Felíz Año Nuevo para ti tambien!
Ziho
Mely, hasta que se me hará preparar tus buñuelos con este friecito, ahorita está reposando la masa, podría llevarme tu receta a mi blog para tenerla como favorita? claro, dando crédito a Mexico in my Kitchen, cómo ves?
Robert Cardwell
This my first time making buñuelos, and this recipe was so successful! They came out a little on the fluffy side which i really liked! I couldn't find any guavas so I used mango for the syrup.... it's so good, but I'll definitely make more of an effort to find guavas next time. That flavor combination just sounds fantastic!
These came out better than my grandmother's...... which says alot! THANKS!
Mely
Hello Robert Cardwell,
Thank you for taking the time to comment on the recipe. You can buy canned guavas at Latin stores or in our Amazon Store.
Happy cooking!
Mely
Thank you for your comment Lourdes, somehow I erased but here it goes again.
Araceli Figueroa has left a new comment on your post "How to Make Mexican Buñuelos/Como hacer Buñuelos M...":
Thank u so much for the recipe! It was my first time making them and they came out great! My hubby loved them!
Allstar mom of 4
Hello Mely,
Trying your recipe today very similar to my grandmothers I just could never figure out the right proportions she and my mom measure by sight and I have never been able to nail it down by myself. The only real difference is they use lard and not butter.... my dough is resting as i type i will let you know how they turn out its the taste that counts and i have a very critical crowd my kids and my mom are going to be eating these
Alicia
Mariana Ilco
Thank you so much! I made this last night and it was so gooood!
Mely
Hello Mariana Ilco,
Thanks to you for coming back to leave a comment on this recipe. Happy New Year!!
Mely
Mexiko Blogger
Thanks for sharing, I just linked from my Blog (in German) to this article so that folks over there can enjoy true mexican buñuelos for christmas food too.
Bianca Contreras
Im makig bunueols this Christma Season to raise money. I made my first batch yesterday and I didn't like them at all I took someone's advice to use crisco in the recipe from another website and whole wheat flour yucky Im giving those away to my brother and law haha! I tried your recipe today and they came beautiful! Thank you for this perfect buñuelos recipe!
Mely
Hello Bianca,
Just make sure to let the dough rest for at least 30 minutes before rolling the buñuelos. This resting period helps develop the gluten to stretch the dough really thin.
Good luck!
Mely
MyCookingTime
Q ricos Mely, yo tenía toda la intención de prepararlos pero me regalaron una caja así que con esos fueron suficientes pero guardo tu receta.
Gracias
Mexico in my kitchen
Thanks Lyndsey. That is also one of my dreams. Have a wonderful time this holidays.
@ Hi, MizHelen.
Thanks for the invitation. It is always fun to stop by Full Plate Thursday. Happy Holiday to you too.
@ mkskit,
Thanks for your comment. Yes, Buñuelos are so light and crispy. Happy Holidays!
Mely
Mexico in my kitchen
Hola Carmen,
No he comido los Buñuelos asi, pero se me hace muy intresante que los pongan en el tepalcate.
Saludos.
@ My Cooking time,
Gracias por pasar disfruta a la familia en estas vacaciones.
@ Hola Aldi,
Que gusto verte por aqui. Feliz Navidad para ti tambien.
@ Querida Gaby, Se que te saldran buenisimos.
Saludos y felices fiestas.
Mely
mjskit
Love these bunuelos and all fried breads like them! You can't beat the taste and texture - love that crunch! Happy Holidays!
Gabriela, clavo y canela
Que lindos buñuelos! nunca los hice, ahora con tu receta ya me animo
besitos
Gaby
Aldy @ Al Dente Gourmet
Mely, Wonderful! Que delicia se ven estos buñuelos. Sabes que en Argentina tenemos algo parecido se llama torta frita. Como siempre tu step by step fotos son imperdibles. Te deseo una hermosa Navidad para ti y tu familia 🙂
Abrazos de Oso <3
MyCookingTime
Mmmm me encantan los buñuelos, sólo estoy esperando las vacaciones para deleitar a mi familia!
Miz Helen
Hi Mely,
I remember strolling through the market and having a wonderful Bunuelos. Your recipe looks awesome and brings back wonderful memories. Hope you are having a great week and thanks so much for sharing.
Lyndsey
Thanks for sharing. I just love seeing local and family recipes. I just wish I could travel the world trying it first hand. The recipe is perfect!
Carmen
Chamacona, ¿cómo sabes que los buñuelos son mi postre favorito?, qué rico.
Cada Navidad decía que iba a preparar buñuelos y siempre siempre le daba la vuelta. Ya he dejado decirlo, hay un montón de carga culposa por todo el aceite que sé que "chupan".
En esta época es un placer comerlos en Oaxaca y luego quebrar el tepalcate en el que te lo sirven ¿Los has comido ahi?
Un beso querida
NORMA RUIZ
Que delicia de buñuelos Mely, me llevo tu receta mil gracias por compartirla con nosotros me encantan los buñuelos deliciosos bañados con miel de guayaba, saludos cariñosos.
Rosella
Thank you so much for posting this recipe. I was looking for a recipe and could not find one I liked!
Merry Christmas!!
Pily
Es del que venden en la veterinaria, supongo que es más fuerte... tengo que calcular verdad? porque dá las cantidades para 100 litros de leche ;D
Saludos amiga y gracias
Mexico in my kitchen
@ Kirby
I had seen those served at Tex-Mex restaurant but had never tried. But it sounds like a good fast and easy fix to fulfill your cravings.
Saludos!
Mely
kirby
My brother used to make the bachelor's version; he'd fry a flour tortilla and sprinkle it with cinnamon sugar. They weren't half bad.
Mexico in my kitchen
Hi, Swathi,
Sorry you couldn't comment yesterday. The webpage was not live temporary.
And, yes now that you mention it. Buñuelos are similar to poori.
Be good!
Mely
Swathi
Mely,
It looks delicious, similar to poori, but crispy. Sure I will try this one. Yesterday I was trying to comment on the blog, it was not showing. Now I was was able to comment.
Mexico in my kitchen
Hola Pily,
Eso va a depender del tipo o marca de cuajo que uses. Los que venden en las tiendas especializadas por lo regular dicen cuanto se necesita por gallon. Yo compro uno portuges y uso 20 gotas diluidas en 1/4 taza de agua, para 1 galon de leche.
Saludos amiga.
Mely
Estella Garcia
I have been making these for the past 3 or 4 years. I had tried other recipes and was not satisfied. But then I found this one and I absolutely live it. I have to triple the recipe as now everyone in my family wants some for their New Years Eve celebrations and have been told they are so good. Thank yourself for this wonderful recipe.i give it a 10 out of 10 and that's without the syrup just cinnamon and sugar. Will be making again on the 31st. Happy New Year everyone
Mely Martínez
Hello, Estella,
Thank you for making the buñuelos and for coming back to our Mexican kitchen.
And, a big thank you for keeping the traditions alive.
Pily
Qué rico Mely qué trabajal!!! wow!!!
Oye Mely, vengo a buscar cuántas gotas de cuajo se necesitan para hacer queso... tú sabes? voy a buscar en tu recetita!!
Saludos amiga
gracias por todo
Byte64
Mely,
gracias por poner el link.
Los buñuelos me encantan con canela y azucar pero también con miel de piloncillo y tocojote así como los hacen en el DF.
Un abrazo querida amiga!
Gloria
Mely, how delicious they look. I have to try these out. I hope to print the recipe tomorrow and try them out. If I do I'll let you know. Just stopped by to wish you Happy Holidays.
Merry Christmas and a Happy New Year to you and yours. Take care and enjoy.
Prieta
Ay Mely, como se me antojaron esos buñuelos! Mi mamá los preparaba con miel de piloncillo y volaban! Que buenos recuerdos trajiste a mi mente, gracias.
Te mando un beso.
mariO
Clasiquísimo de las posadas
yo hago la receta de los flojos con tortillas de harina, jejee
solo le falto la miel de piloncillo y su buen champurrado y yummi!
loves2spin
That is very similar to Navajo fry bread! It is SO yummy, fills the tummy and people love it! 🙂
Candace
I'll take one for dessert tonight, Mely. ♥ them!