There’s something magical about biting into a perfectly crispy bunuelo—that satisfying crunch giving way to a warm, sweet interior. Whether you’re craving a traditional treat or want to experiment with creative twists, these 18 recipes will transform your kitchen into a haven of golden, delicious delights. Get ready to discover your new favorite way to enjoy this beloved dessert—your taste buds will thank you!
Traditional Colombian Buñuelos
Y’all ready to meet your new favorite cheesy obsession? These Traditional Colombian Buñuelos are basically little clouds of cheesy, carb-loaded joy that will have you questioning all your previous snack life choices. Seriously, they’re so good they should probably come with a warning label and a napkin for the inevitable happy tears.
Ingredients
– 2 cups cassava flour (also called yuca flour, found in Latin markets)
– 1 cup queso fresco, crumbled (or farmer’s cheese for similar texture)
– 1/2 cup cornstarch (for that perfect crisp-tender balance)
– 1/4 cup granulated sugar (just enough to balance the saltiness)
– 1 tsp baking powder (the magic riser)
– 1/2 tsp salt (enhances all the flavors)
– 3/4 cup whole milk, warmed (helps activate the dough)
– 2 tbsp unsalted butter, melted (for richness)
– 1 large egg, room temperature (the binding agent)
– 4 cups vegetable oil for frying (or any neutral oil with high smoke point)
Instructions
1. In a large mixing bowl, whisk together cassava flour, crumbled queso fresco, cornstarch, sugar, baking powder, and salt until fully combined.
2. Create a well in the center of your dry ingredients and pour in warmed whole milk, melted butter, and the room temperature egg.
3. Mix everything together with your hands until a soft, slightly sticky dough forms—don’t overwork it or your buñuelos might become tough.
4. Cover the bowl with plastic wrap and let the dough rest at room temperature for 15 minutes to allow the cassava flour to fully hydrate.
5. While dough rests, pour vegetable oil into a heavy-bottomed pot until it reaches 2 inches deep and heat to 350°F on a candy thermometer.
6. Lightly oil your hands to prevent sticking, then roll tablespoon-sized portions of dough into smooth, round balls about 1 inch in diameter.
7. Carefully drop 4-5 dough balls into the hot oil at a time, being careful not to overcrowd the pot or the temperature will drop too much.
8. Fry for 4-5 minutes, turning occasionally with a slotted spoon, until golden brown and puffed up like little edible balloons.
9. Remove buñuelos with a slotted spoon and drain on a paper towel-lined plate for 1 minute to absorb excess oil.
10. Repeat with remaining dough, allowing oil to return to 350°F between batches for consistent cooking. Crispy on the outside with a delightfully chewy, slightly stretchy interior, these buñuelos deliver that perfect salty-sweet cheese bomb experience. Consider serving them alongside hot chocolate for dipping or simply devouring them straight from the cooling rack while pretending to share.
Mexican Buñuelos with Cinnamon Sugar
Zesty, crispy, and ridiculously addictive—these Mexican buñuelos are basically the party your mouth didn’t know it was missing. Imagine a warm, golden disc of fried dough, generously dusted with cinnamon sugar, that shatters with every bite. Trust me, your taste buds will be doing the cha-cha.
Ingredients
- 2 cups all-purpose flour (plus extra for dusting)
- 1 tsp baking powder (for that perfect puff)
- 1/4 tsp salt (to balance the sweetness)
- 3 tbsp granulated sugar (for the dough)
- 1 large egg, room temperature (for richness)
- 1/2 cup whole milk, warmed to 110°F (helps activate ingredients)
- 2 tbsp unsalted butter, melted (or substitute with vegetable shortening)
- 1 tsp vanilla extract (for a warm aroma)
- Vegetable oil, for frying (enough to reach 2 inches deep in your pan)
- 1/2 cup granulated sugar (for coating)
- 1 tbsp ground cinnamon (adjust for more spice kick)
Instructions
- Whisk together 2 cups flour, 1 tsp baking powder, 1/4 tsp salt, and 3 tbsp sugar in a large bowl until fully combined.
- Create a well in the center of the dry ingredients and add 1 egg, 1/2 cup warm milk, 2 tbsp melted butter, and 1 tsp vanilla extract.
- Mix the wet and dry ingredients with a wooden spoon until a shaggy dough forms, then knead by hand on a floured surface for 3–4 minutes until smooth and elastic.
- Cover the dough with a damp kitchen towel and let it rest at room temperature for 30 minutes to relax the gluten.
- Divide the dough into 12 equal portions and roll each into a ball on a lightly floured surface.
- Use a rolling pin to flatten each ball into a 6-inch circle, about 1/8-inch thick, dusting with flour as needed to prevent sticking.
- Heat vegetable oil in a deep skillet to 350°F, using a candy thermometer to ensure accuracy.
- Fry one buñuelo at a time for 60–90 seconds per side until puffed and golden brown, flipping once with tongs.
- Transfer each fried buñuelo to a wire rack set over a baking sheet to drain excess oil for 1 minute.
- Combine 1/2 cup sugar and 1 tbsp cinnamon in a shallow bowl, then coat each warm buñuelo generously in the mixture.
Delightfully crisp and shatteringly thin, these buñuelos deliver a warm cinnamon hug with every bite. Serve them stacked high with a drizzle of honey or alongside a scoop of vanilla ice cream for a cozy dessert showdown. They’re best enjoyed warm, when the sugar still sparkles and the crunch is at its peak.
Cheesy Buñuelos with Queso Fresco
Tantalizingly crispy on the outside, gloriously cheesy on the inside—these buñuelos are basically little fried clouds of happiness that decided to get a serious cheese upgrade. Forget everything you thought you knew about ordinary snacks, because we’re taking this Latin American classic and giving it the queso fresco glow-up it truly deserves. Get ready to impress your taste buds and possibly steal the spotlight at your next gathering with these irresistible bites.
Ingredients
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1 cup crumbled queso fresco (plus extra for garnish)
– 1/2 cup warm water (about 110°F)
– 1 large egg
– 2 cups vegetable oil (or any neutral oil with high smoke point)
– 1/4 cup honey (for drizzling, warm slightly if too thick)
Instructions
1. In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt until fully combined.
2. Add 1 cup crumbled queso fresco to the dry ingredients and mix gently with a fork.
3. In a separate small bowl, whisk 1 large egg until pale yellow and frothy.
4. Pour 1/2 cup warm water into the egg mixture while continuously whisking.
5. Combine the wet ingredients with the dry ingredients and stir until a sticky dough forms.
6. Cover the bowl with plastic wrap and let the dough rest at room temperature for 15 minutes.
7. Heat 2 cups vegetable oil in a heavy-bottomed pot to 350°F, using a deep-fry thermometer for accuracy.
8. While oil heats, lightly flour your hands and pinch off tablespoon-sized portions of dough.
9. Roll each portion into smooth balls about 1-inch in diameter.
10. Carefully drop 4-5 dough balls into the hot oil, being careful not to overcrowd the pot.
11. Fry for 2-3 minutes until golden brown, flipping halfway through cooking.
12. Remove buñuelos with a slotted spoon and drain on a paper towel-lined plate.
13. Repeat with remaining dough, allowing oil temperature to return to 350°F between batches.
14. Drizzle warm buñuelos with 1/4 cup honey while still slightly warm.
15. Sprinkle with additional crumbled queso fresco before serving.
Heavenly doesn’t even begin to describe the magical contrast of these golden puffs—crackly-crisp exteriors give way to soft, stretchy centers bursting with salty queso fresco. The honey drizzle creates this sweet-salty dance that’ll have you reaching for “just one more” until suddenly the whole batch disappears. Serve them warm alongside spicy hot chocolate for the ultimate comfort food moment, or be that person who brings the most addictive appetizer to the party—we won’t judge!
Pumpkin Spice Buñuelos
Y’all, pumpkin spice season just got a major glow-up with these crispy, cinnamon-kissed buñuelos that’ll make your basic latte jealous. Imagine all the cozy autumn vibes of your favorite spice blend wrapped in golden, fried dough that shatters with every bite—it’s basically a hug for your taste buds, with zero sweater weather required.
Ingredients
- 1 cup all-purpose flour (spooned and leveled for accuracy)
- 1/4 cup granulated sugar (plus extra for dusting)
- 1 tsp pumpkin pie spice (or a blend of cinnamon, nutmeg, and ginger)
- 1/2 tsp baking powder (for lift)
- 1/4 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup warm water (about 110°F—wrist-test warm)
- Vegetable oil for frying (or any neutral oil with high smoke point)
Instructions
- In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 tsp pumpkin pie spice, and 1/2 tsp baking powder until no streaks remain.
- Add 1/4 cup canned pumpkin puree and 1/4 cup warm water to the dry ingredients, then stir with a spatula until a shaggy dough forms. Tip: Don’t overmix—a slightly sticky dough ensures tender buñuelos.
- Turn the dough onto a lightly floured surface and knead gently for 1–2 minutes until smooth, adding a sprinkle of flour if too sticky.
- Divide the dough into 8 equal pieces, rolling each into a ball, then flatten slightly into 1/4-inch-thick discs.
- Heat 2 inches of vegetable oil in a deep skillet to 350°F, checking with a thermometer. Tip: A cube of bread should sizzle and turn golden in 30 seconds when oil is ready.
- Fry 2–3 buñuelos at a time for 1–2 minutes per side until puffed and golden brown, flipping once with tongs.
- Transfer fried buñuelos to a paper towel-lined plate to drain excess oil for 30 seconds. Tip: Work in batches to avoid crowding and maintain oil temperature.
- While still warm, roll each buñuelo in extra granulated sugar until coated evenly.
Brace yourself for that satisfying crackle as you bite into these airy pillows—each sugar-dusted crunch gives way to warm pumpkin spice that’s subtle, not overwhelming. Serve them stacked high with a drizzle of caramel or dunked into a frothy chai latte for the ultimate fall moment that’s way more exciting than your average pastry.
Sweet Potato Buñuelos with Honey Drizzle
Oh my gourd, have we got a treat for you! These sweet potato buñuelos are basically autumn’s answer to doughnuts—crispy, golden, and ridiculously addictive. Drizzled with honey, they’re the cozy hug your taste buds deserve on a chilly day.
Ingredients
- 2 cups mashed sweet potato (cooled completely—hot mash makes soggy dough!)
- 1 cup all-purpose flour (plus extra for dusting)
- 1 tsp baking powder (for that airy lift)
- 1/4 cup granulated sugar (or swap with brown sugar for deeper flavor)
- 1/2 tsp ground cinnamon (or pumpkin spice if you’re feeling extra festive)
- 1/4 tsp salt (balances the sweetness)
- Vegetable oil for frying (enough to reach 2 inches deep in your pot)
- 1/4 cup honey (warmed slightly for easy drizzling)
Instructions
- In a large bowl, combine the mashed sweet potato, flour, baking powder, sugar, cinnamon, and salt until a soft dough forms.
- Lightly flour your hands and a clean surface to prevent sticking, then turn the dough out onto it.
- Knead the dough gently for 2 minutes until smooth—overworking it can make the buñuelos tough.
- Divide the dough into 12 equal portions and roll each into a ball.
- Use a rolling pin to flatten each ball into a 1/4-inch thick circle.
- Heat vegetable oil in a deep pot to 350°F, checking with a thermometer for accuracy.
- Carefully slide 2-3 dough circles into the hot oil, frying in batches to avoid crowding.
- Fry for 2-3 minutes per side until golden brown and puffed—flip them when the edges look crispy.
- Remove buñuelos with a slotted spoon and drain on a paper towel-lined plate.
- Drizzle warm honey over the buñuelos just before serving.
These buñuelos boast a crackly exterior that gives way to a tender, spiced-sweet center. Try stacking them with a scoop of vanilla ice cream for a dessert that’s pure magic, or enjoy them warm with a sprinkle of extra cinnamon for breakfast (no judgment here!).
Gluten-Free Buñuelos with Almond Flour
Look, we’ve all been there—craving something crispy, sweet, and utterly delightful, only to remember that gluten and our digestive systems aren’t exactly besties. But fear not, because these gluten-free buñuelos with almond flour are about to become your new obsession, delivering all the crunchy, cinnamon-sugar joy without the bellyache. Let’s dive into this fiesta of flavor that’s so good, you’ll forget it’s actually good for you!
Ingredients
- 2 cups almond flour (for that nutty, tender crunch)
- 1/4 cup coconut sugar (or granulated sugar, for a classic touch)
- 1 tsp ground cinnamon (plus extra for dusting, because why not?)
- 1/4 tsp baking powder (to keep things light and airy)
- 1 large egg, beaten (or flax egg for vegan friends)
- 2 tbsp melted coconut oil (or any neutral oil, like avocado)
- 1/2 cup avocado oil for frying (enough to submerge buñuelos halfway)
- 1/4 cup honey (or maple syrup, adjust to taste)
Instructions
- In a medium bowl, whisk together almond flour, coconut sugar, 1 tsp cinnamon, and baking powder until no lumps remain.
- Pour in the beaten egg and melted coconut oil, then stir with a spatula until a soft, slightly sticky dough forms. Tip: If the dough feels too wet, add 1 tbsp more almond flour; if too dry, sprinkle in 1 tsp water.
- Divide the dough into 12 equal portions and roll each into a smooth ball between your palms.
- Heat avocado oil in a deep skillet over medium heat until it reaches 350°F, checking with a candy thermometer for accuracy.
- Carefully place 3-4 dough balls into the hot oil, frying for 2-3 minutes until golden brown and puffed, flipping once halfway. Tip: Don’t overcrowd the pan—this keeps the oil temperature steady for even cooking.
- Remove buñuelos with a slotted spoon and drain on a paper towel-lined plate for 1 minute to absorb excess oil.
- While still warm, drizzle buñuelos generously with honey and sprinkle with extra cinnamon. Tip: Serve immediately for maximum crispiness—they lose their crunch if left sitting too long!
Venture into bite-sized bliss with these buñuelos, where the almond flour gives a subtly nutty, tender crunch that pairs perfectly with the warm cinnamon hug. Drizzle them with extra honey for a sticky-sweet finish, or crumble over vanilla ice cream for a dessert that’ll have everyone begging for the recipe. Honestly, they’re so addictive, you might just hide the last one for yourself!
Vegan Buñuelos with Coconut Milk
Yikes, who said vegan desserts can’t be sinfully delicious? These crispy, golden buñuelos are about to become your new obsession—they’re so good, you might forget they’re dairy-free! Get ready to impress your friends (and yourself) with these fluffy, coconut-kissed bites of heaven.
Ingredients
– 1 cup all-purpose flour (or gluten-free blend for dietary needs)
– 1 cup full-fat coconut milk, shaken well (don’t use light—go big or go home!)
– 2 tbsp granulated sugar (add an extra tbsp if you’ve got a sweet tooth)
– 1 tsp baking powder (freshness matters—check the date!)
– ½ tsp ground cinnamon (or pumpkin spice for a fall twist)
– ¼ tsp salt (balances the sweetness)
– 2 cups vegetable oil for frying (or any neutral oil with high smoke point)
– ¼ cup powdered sugar for dusting (because everything’s better with a snowstorm on top)
Instructions
1. In a medium bowl, whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, ½ tsp ground cinnamon, and ¼ tsp salt until no lumps remain.
2. Gradually pour in 1 cup full-fat coconut milk while stirring continuously to form a smooth, thick batter—think pancake batter consistency, not runny.
3. Heat 2 cups vegetable oil in a deep skillet over medium heat until it reaches 350°F on a candy thermometer (no guessing—this ensures crispy, not greasy, results).
4. Drop tablespoon-sized scoops of batter into the hot oil, frying 4-5 buñuelos at a time to avoid crowding the pan.
5. Fry for 2-3 minutes per side, flipping once with a slotted spoon when golden brown and puffed (they should float happily).
6. Transfer cooked buñuelos to a paper towel-lined plate to drain excess oil—listen for that satisfying sizzle fade.
7. Repeat steps 4-6 with remaining batter, letting the oil return to 350°F between batches for even cooking.
8. Dust warm buñuelos generously with ¼ cup powdered sugar using a fine-mesh sieve for snowy, Instagram-worthy coverage.
Melt-in-your-mouth magic awaits! These buñuelos boast a crackly exterior that gives way to a tender, coconut-infused center—perfect for dunking in dark chocolate sauce or serving alongside tropical fruit salad. Trust us, they’ll vanish faster than you can say “vegan victory.”
Chocolate-Stuffed Buñuelos
Jingle bells, because your taste buds are about to celebrate! These chocolate-stuffed buñuelos are the deep-fried, sugar-dusted answer to your dessert prayers—crispy, gooey, and dangerously addictive. Just try stopping at one!
Ingredients
– 2 cups all-purpose flour (scoop and level for accuracy)
– 1/4 cup granulated sugar, plus extra for coating
– 1 tsp baking powder (fresh for maximum puff)
– 1/2 tsp salt
– 1/2 cup warm water (about 110°F—wrist-test warm)
– 1 large egg
– 4 tbsp unsalted butter, melted
– 1/2 cup vegetable oil (or any neutral oil for frying)
– 4 oz dark chocolate, chopped into 1/2-inch chunks (or chocolate chips in a pinch)
Instructions
1. Whisk together flour, 1/4 cup sugar, baking powder, and salt in a large bowl.
2. Pour in warm water, egg, and melted butter, then mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 3–4 minutes until smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 20 minutes at room temperature.
5. Divide the dough into 12 equal portions and roll each into a ball.
6. Flatten a dough ball into a 3-inch circle, place 2–3 chocolate chunks in the center, and pinch the edges tightly to seal.
7. Heat vegetable oil in a deep skillet to 350°F, using a thermometer for precision.
8. Fry 2–3 buñuelos at a time for 2–3 minutes per side until golden brown and puffed.
9. Remove with a slotted spoon and drain on a paper towel-lined plate for 30 seconds.
10. Roll warm buñuelos in granulated sugar to coat evenly.
Yum—these buñuelos are a textural dream with crackly shells that give way to molten chocolate lava. Serve them warm with a scoop of vanilla ice cream for a hot-cold contrast, or dunk them in coffee for a cozy morning twist.
Buñuelos de Viento (Light and Airy Spanish Buñuelos)
Oh, the glorious magic of Spanish buñuelos—these little puffs of fried dough are basically edible clouds with a crispy golden shell and a heart as light as your post-vacation wallet. Imagine biting into something that whispers sweet nothings of cinnamon sugar while floating so airily you might just forget gravity exists. They’re the perfect treat to whip up when you want to impress without the stress, because who doesn’t love a dessert that’s equal parts elegant and ridiculously fun?
Ingredients
- 1 cup all-purpose flour (scoop and level for accuracy)
- 1 cup water
- 4 tbsp unsalted butter (or margarine for a dairy-free twist)
- 2 large eggs (room temperature for better incorporation)
- 1/4 cup granulated sugar (plus extra for dusting)
- 1/2 tsp ground cinnamon (adjust to your spice-loving heart’s content)
- 1/4 tsp salt (to balance the sweetness)
- Vegetable oil for frying (enough to fill a pot 2 inches deep, or any neutral oil)
Instructions
- Combine water, butter, sugar, and salt in a medium saucepan over medium heat, stirring until the butter melts completely and the mixture just begins to simmer.
- Reduce heat to low, add the flour all at once, and stir vigorously with a wooden spoon for about 2 minutes until the dough forms a smooth ball that pulls away from the pan sides. Tip: Keep stirring to cook out the raw flour taste—it’s an arm workout worth every puff!
- Transfer the dough to a mixing bowl and let it cool for 5 minutes until warm but not hot to the touch (test by pressing a finger gently—no sizzles!).
- Beat in the eggs one at a time, mixing fully after each addition until the dough is glossy and sticky; it should slump slowly off the spoon. Tip: Room-temperature eggs blend in more smoothly, preventing a greasy separation.
- Heat vegetable oil in a heavy-bottomed pot to 350°F, using a candy thermometer for precision—fluctuations can lead to greasy or burnt buñuelos.
- Scoop teaspoon-sized portions of dough and carefully drop them into the hot oil, frying in batches of 4–5 to avoid overcrowding and ensure even cooking.
- Fry for 3–4 minutes, turning occasionally with a slotted spoon, until golden brown and puffed up like little dough balloons.
- Remove buñuelos with the slotted spoon and drain on a paper towel-lined plate for 1 minute to absorb excess oil. Tip: Let them rest briefly so they’re crisp, not soggy.
- Mix the remaining sugar and cinnamon in a shallow bowl, then roll each warm buñuelo in the mixture until coated evenly.
Marvel at how these buñuelos deliver a crackly sugar shell that gives way to an ethereal, hollow center—perfect for dipping into chocolate sauce or simply savoring as is. Serve them stacked high on a platter with a dusting of extra cinnamon sugar, and watch them vanish faster than your resolve to skip dessert.
Buñuelos de Yuca (Cassava Buñuelos)
Now, let’s talk about the crispy, golden, secretly-addictive fritter that’s about to become your new favorite snack: Buñuelos de Yuca. These little puffs of cassava magic are basically the Latin American answer to ‘why is everything fried so good?’—and trust me, once you start, you won’t stop at just one. They’re crunchy on the outside, delightfully chewy inside, and perfect for dunking, snacking, or just shamelessly hoarding all to yourself.
Ingredients
- 1 pound fresh yuca, peeled and grated (or thawed frozen grated yuca for a shortcut)
- 1/2 cup queso fresco, crumbled (or feta as a tangy swap)
- 1 large egg, lightly beaten (room temp blends easier)
- 2 tablespoons all-purpose flour (helps bind without heaviness)
- 1 teaspoon baking powder (for that essential puff)
- 1/2 teaspoon salt (adjust if cheese is salty)
- 1/4 teaspoon ground anise seed (optional, but adds a warm hint)
- 2 cups vegetable oil, for frying (or any neutral oil with high smoke point)
Instructions
- Place the grated yuca in a clean kitchen towel and squeeze firmly over the sink to remove as much liquid as possible—this step is crucial for crispiness, so don’t rush it.
- Transfer the dried yuca to a medium mixing bowl and add the crumbled queso fresco, beaten egg, flour, baking powder, salt, and anise seed if using.
- Mix everything with your hands until the mixture holds together when pressed; if it feels too wet, add another tablespoon of flour.
- Heat the vegetable oil in a deep, heavy-bottomed pot over medium heat until it reaches 350°F on a candy thermometer—this temperature ensures golden buñuelos without greasiness.
- While the oil heats, scoop about 1 tablespoon of the yuca mixture and roll it into a ball between your palms, then gently flatten it slightly into a disc.
- Carefully drop 4-5 buñuelos into the hot oil, avoiding overcrowding to maintain the oil temperature.
- Fry for 3-4 minutes, flipping once halfway, until they’re deeply golden brown and float to the surface.
- Use a slotted spoon to transfer the buñuelos to a paper towel-lined plate to drain excess oil.
- Repeat with the remaining mixture, allowing the oil to return to 350°F between batches for consistent results.
Yes, these buñuelos emerge with a shatteringly crisp shell that gives way to a soft, slightly stretchy center—thanks to the yuca’s unique texture. Their savory cheesiness pairs brilliantly with a drizzle of honey for a sweet-salty kick, or try serving them alongside a spicy mango salsa for a fresh contrast. Honestly, they’re so moreish you might just ‘forget’ to share.
Anise-Flavored Buñuelos
Tantalizingly crispy, fragrantly spiced, and dangerously addictive—these anise-flavored buñuelos are the fried doughnut’s chic, secretly-easy cousin that’ll have you floating on a cloud of sugar and spice. Think golden, crackly-edged puffs with a whisper of licorice warmth, perfect for dunking, dusting, or devouring straight from the oil. Trust us, your kitchen (and your soul) will thank you for this blissful bite of comfort.
Ingredients
– 2 cups all-purpose flour (spoon and level for accuracy)
– 1 tsp baking powder (for lift and fluff)
– ¼ tsp salt (to balance the sweetness)
– 2 large eggs, at room temperature (for richness and structure)
– ½ cup granulated sugar, plus extra for coating (adjust to your sweet tooth)
– 2 tbsp anise seeds, lightly crushed (toast briefly for deeper flavor)
– ½ cup whole milk, warmed slightly (helps activate the dough)
– Vegetable oil for frying (or any neutral, high-heat oil)
Instructions
1. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined.
2. In a separate large bowl, vigorously whisk the eggs and ½ cup granulated sugar for 2–3 minutes until pale and slightly thickened.
3. Stir the crushed anise seeds and warmed whole milk into the egg mixture until evenly incorporated.
4. Gradually add the dry flour mixture to the wet ingredients, stirring just until a soft, slightly sticky dough forms—do not overmix.
5. Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.
6. While the dough rests, pour vegetable oil into a heavy-bottomed pot to a depth of 2 inches and heat it to 350°F over medium heat, using a thermometer for precision.
7. Lightly flour your hands and a work surface, then pinch off tablespoon-sized pieces of dough and roll each into a smooth ball.
8. Working in batches to avoid crowding, carefully drop the dough balls into the hot oil and fry for 2–3 minutes, turning occasionally, until puffed and golden brown.
9. Use a slotted spoon to transfer the fried buñuelos to a paper towel-lined plate to drain excess oil for 1 minute.
10. While still warm, roll each buñuelo in extra granulated sugar to coat evenly.
Heavenly crisp on the outside, tender and airy within, these buñuelos carry the cozy, aromatic hug of anise in every bite. Serve them stacked high with a drizzle of honey or alongside a strong coffee for a moment of pure, unapologetic joy.
Buñuelos with Guava Paste Filling
Zesty, crispy, and downright addictive—these buñuelos with guava paste filling are the fried dough dreams are made of, bringing a taste of Latin American street fairs right to your kitchen with minimal fuss and maximum flavor payoff.
Ingredients
- 1 cup all-purpose flour (or gluten-free 1:1 blend)
- 1/4 cup granulated sugar, plus extra for dusting
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup warm water (about 110°F)
- 1 large egg
- 4 oz guava paste, cut into 1/2-inch cubes
- 2 cups vegetable oil (or any neutral oil with high smoke point)
Instructions
- In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 cup granulated sugar, 1/2 tsp baking powder, and 1/4 tsp salt until fully combined.
- Add 1/2 cup warm water and 1 large egg to the dry ingredients, then mix with a spatula until a soft, slightly sticky dough forms. Tip: If the dough feels too wet, add 1 tbsp of flour at a time until manageable.
- Knead the dough on a lightly floured surface for 3–4 minutes until smooth and elastic.
- Divide the dough into 12 equal portions, rolling each into a smooth ball.
- Flatten one dough ball into a 3-inch circle, place one 1/2-inch cube of guava paste in the center, then pinch the edges tightly to seal, ensuring no filling is exposed.
- Repeat with all remaining dough balls and guava paste cubes.
- Heat 2 cups vegetable oil in a deep skillet over medium heat until it reaches 350°F on a thermometer.
- Fry 3–4 buñuelos at a time for 2–3 minutes per side, flipping when golden brown. Tip: Don’t overcrowd the pan—this keeps the oil temperature stable.
- Remove buñuelos with a slotted spoon and drain on a paper towel-lined plate for 1 minute.
- While still warm, roll each buñuelo in extra granulated sugar to coat lightly. Tip: For extra crunch, dust with cinnamon sugar instead.
Light, crackly shells give way to molten guava centers that strike the perfect sweet-tart balance. Serve them warm with a drizzle of dulce de leche or alongside strong coffee for a breakfast that feels like a celebration.
Savory Cheese and Herb Buñuelos
Mmm, get ready to fall head-over-heels for these crispy, cheesy, herby clouds of pure joy—Savory Cheese and Herb Buñuelos are here to rescue your snack game from the depths of boring! Imagine golden-brown puffs that crunch on the outside, then melt into a gooey, savory center that’ll have you sneaking ‘just one more’ until the whole batch vanishes. Trust me, these little flavor bombs are so addictive, you might need to hide them from yourself (and your snack-thieving family).
Ingredients
– 1 cup all-purpose flour (scoop and level for accuracy)
– 1 tsp baking powder (fresh for maximum puff)
– 1/2 tsp salt (fine sea salt works best)
– 1/4 tsp black pepper (freshly ground adds zing)
– 1/4 cup grated Parmesan cheese (the powdery kind clings better)
– 1/2 cup shredded sharp cheddar cheese (pre-shredded is fine, but block cheese melts creamier)
– 2 tbsp chopped fresh parsley (or sub dried parsley, use 2 tsp)
– 1 tbsp chopped fresh chives (fresh adds a mild oniony kick)
– 1/2 cup whole milk (room temp helps the dough come together smoothly)
– 1 large egg (lightly beaten before adding)
– 2 cups vegetable oil for frying (or any neutral oil with high smoke point, like canola)
Instructions
1. In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined.
2. Stir in 1/4 cup grated Parmesan cheese, 1/2 cup shredded sharp cheddar cheese, 2 tbsp chopped fresh parsley, and 1 tbsp chopped fresh chives until the herbs and cheeses are evenly distributed.
3. Pour in 1/2 cup whole milk and add 1 lightly beaten large egg, then mix gently with a spatula until a sticky, shaggy dough forms—avoid overmixing to keep the buñuelos tender.
4. Heat 2 cups vegetable oil in a deep, heavy-bottomed pot over medium heat until it reaches 350°F on a kitchen thermometer; this ensures crispy exteriors without greasiness.
5. Scoop a heaping tablespoon of dough and carefully drop it into the hot oil, repeating to fry 4-5 buñuelos at a time without crowding the pot.
6. Fry for 2-3 minutes, flipping once halfway, until golden brown and puffed—listen for a faint sizzle to confirm they’re cooking evenly.
7. Remove buñuelos with a slotted spoon and drain on a paper towel-lined plate to absorb excess oil.
8. Repeat steps 5-7 with remaining dough, checking oil temperature stays at 350°F between batches for consistent results.
9. Serve warm for the ultimate texture and flavor.
Here’s the best part: each buñuelo boasts a crackly, golden shell that gives way to a fluffy, cheese-packed interior, with herbs adding a fresh, aromatic kick. Try stacking them high with a drizzle of spicy honey or dunking them in marinara for a playful twist—they’re so versatile, they’ll upstage any main dish!
Buñuelos with Dulce de Leche Dip
Fabulously crispy, delightfully airy, and dangerously addictive—these buñuelos are the fried dough dreams are made of, especially when paired with a swoon-worthy dulce de leche dip that’ll have you licking the bowl clean (no judgment here). Think of them as the chic, Latin American cousin of doughnuts, but with way more personality and a dip that’s basically liquid gold. Trust me, one bite and you’ll be plotting your next batch before these even cool down.
Ingredients
- 1 cup all-purpose flour (or swap with gluten-free blend for a twist)
- 1 tsp baking powder (fresh for maximum puff)
- 1/4 tsp salt (fine sea salt works best)
- 1/2 cup warm water (around 110°F—wrist-test warm)
- 1 tbsp granulated sugar (add a pinch more if you like it sweeter)
- 1 quart vegetable oil (or any neutral oil with high smoke point)
- 1 cup dulce de leche (store-bought or homemade, both are winners)
- 1/4 cup heavy cream (to thin the dip—adjust for desired consistency)
Instructions
- In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, and 1 tbsp granulated sugar until fully combined.
- Pour 1/2 cup warm water into the dry ingredients and stir with a wooden spoon until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 3–4 minutes until it becomes smooth and elastic. Tip: If the dough feels sticky, dust with a teaspoon of extra flour—it should be soft but not tacky.
- Cover the dough with a damp kitchen towel and let it rest for 15 minutes at room temperature to relax the gluten.
- Divide the dough into 12 equal pieces and roll each into a smooth ball between your palms.
- On a floured surface, use a rolling pin to flatten each ball into a 4-inch circle, about 1/8-inch thick.
- Heat 1 quart vegetable oil in a deep pot over medium heat until it reaches 350°F on a candy thermometer. Tip: Test with a tiny dough scrap—it should sizzle and rise immediately when ready.
- Fry 2–3 dough circles at a time for 1–2 minutes per side, flipping once, until golden brown and puffed. Tip: Don’t overcrowd the pot, or the oil temperature will drop, leading to greasy buñuelos.
- Transfer fried buñuelos to a wire rack set over a baking sheet to drain excess oil.
- In a small saucepan, warm 1 cup dulce de leche and 1/4 cup heavy cream over low heat, stirring constantly, until smooth and pourable (about 2–3 minutes).
Unbelievably light and crisp, these buñuelos shatter with each bite, giving way to a tender, airy interior that’s perfectly balanced by the rich, caramel-kissed dulce de leche dip. Serve them stacked high on a platter for a dramatic centerpiece, or go rogue and drizzle the dip over ice cream for a next-level dessert mashup.
Orange Zest Buñuelos with Vanilla Glaze
Ever had a dessert that feels like a citrusy hug from your abuela? These orange zest buñuelos are the crispy, golden, impossibly light doughnuts you never knew your life was missing—until now. They’re basically sunshine fried in oil and drizzled with vanilla glory, because why should happiness be complicated?
Ingredients
- 1 cup all-purpose flour (spoon and level for accuracy)
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 1/4 cup whole milk
- 1 tbsp fresh orange zest (from about 1 medium orange)
- Vegetable oil for frying (or any neutral oil with high smoke point)
- 1 cup powdered sugar
- 2 tbsp whole milk
- 1 tsp vanilla extract
Instructions
- Whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, and 1/4 tsp salt in a medium bowl until no lumps remain.
- Beat 1 large egg in a separate small bowl until pale yellow and frothy, about 1 minute.
- Stir 1/4 cup whole milk and 1 tbsp fresh orange zest into the beaten egg until fully combined.
- Pour the wet ingredients into the dry ingredients and mix just until a sticky dough forms—do not overmix or buñuelos will be tough.
- Heat 2 inches of vegetable oil in a heavy-bottomed pot over medium heat until it reaches 350°F on a deep-fry thermometer.
- Drop heaping teaspoonfuls of dough into the hot oil, frying 4-5 buñuelos at a time to avoid crowding the pot.
- Fry for 2-3 minutes, flipping halfway through, until puffed and deep golden brown on both sides.
- Remove buñuelos with a slotted spoon and drain on a paper towel-lined plate for 1 minute to absorb excess oil.
- Whisk 1 cup powdered sugar, 2 tbsp whole milk, and 1 tsp vanilla extract in a shallow bowl until smooth and drizzle-consistency.
- Dip warm buñuelos into the vanilla glaze, letting excess drip off before transferring to a wire rack.
Now prepare for pure magic: these buñuelos shatter with the slightest bite, revealing a tender, orange-kissed interior that plays perfectly against the sweet vanilla glaze. Serve them stacked high on a platter with extra zest sprinkled over top, or go full fiesta mode by pairing with strong coffee for a dunk-worthy breakfast treat that’ll make you question all other doughnuts.
Buñuelos de Maíz (Cornmeal Buñuelos)
Aren’t you tired of the same old holiday treats? These crispy, golden Buñuelos de Maíz are about to become your new favorite festive obsession—think cornmeal fritters with enough personality to upstage even the flashiest Christmas cookies.
Ingredients
– 1 cup fine yellow cornmeal (for that perfect gritty texture)
– 1 cup all-purpose flour (or gluten-free blend)
– 1/4 cup granulated sugar (adjust to your sweet tooth)
– 1 tsp baking powder (the magic riser)
– 1/2 tsp salt (balances the sweetness)
– 1 cup whole milk (or plant-based alternative)
– 1 large egg (room temperature binds better)
– 2 tbsp melted unsalted butter (or coconut oil)
– 1 tsp vanilla extract (pure adds depth)
– Vegetable oil for frying (enough for 2-inch depth)
– Cinnamon sugar for coating (1/2 cup sugar + 1 tbsp cinnamon)
Instructions
1. Whisk cornmeal, flour, sugar, baking powder, and salt in a large bowl until no streaks remain.
2. Pour milk, egg, melted butter, and vanilla into dry ingredients—mix just until combined (lumps are fine, overmixing makes tough buñuelos).
3. Heat 2 inches of vegetable oil in a heavy pot to 350°F on a deep-fry thermometer.
4. Drop tablespoon-sized dough balls into hot oil using a small cookie scoop (prevents splattering and ensures even size).
5. Fry 4-5 buñuelos at a time for 2-3 minutes, flipping halfway with a slotted spoon when golden brown.
6. Transfer to a paper towel-lined plate to drain excess oil—they should sound hollow when tapped.
7. Roll warm buñuelos in cinnamon sugar mixture immediately for maximum coating adhesion.
8. Repeat with remaining dough, checking oil temperature between batches (reheat to 350°F if needed).
9. Serve within 1 hour for peak crispness. You’ll love the crackly cinnamon-sugar shell giving way to a tender, corn-forward interior—try stacking them into a mini tower drizzled with dulce de leche for instant party wow factor.
Buñuelos with Spiced Rum Syrup
Ready to turn your kitchen into a festive fiesta? These buñuelos are basically edible clouds that decided to get fancy, dunked in a spiced rum syrup that’ll make you question all your previous life choices. Consider this your official invitation to crispy, golden, sugar-kissed bliss that’s ridiculously easy to make and even easier to devour.
Ingredients
– 2 cups all-purpose flour (spoon and level for accuracy)
– 1/4 cup granulated sugar
– 1 tsp baking powder
– 1/2 tsp salt
– 2 large eggs, at room temperature
– 1/2 cup whole milk, warmed slightly
– 1 tsp vanilla extract
– 4 cups vegetable oil for frying (or any neutral oil with high smoke point)
– 1 cup dark brown sugar, packed
– 1/2 cup water
– 1/4 cup spiced rum
– 2 tbsp unsalted butter
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
Instructions
1. Whisk together flour, granulated sugar, baking powder, and salt in a large bowl until fully combined.
2. In a separate bowl, beat eggs vigorously until pale and frothy, about 1 minute.
3. Stir warmed milk and vanilla extract into the beaten eggs until incorporated.
4. Pour wet ingredients into dry ingredients and mix until a shaggy dough forms.
5. Knead dough on a lightly floured surface for 2-3 minutes until smooth and elastic.
6. Cover dough with a damp kitchen towel and let rest for 15 minutes to relax gluten.
7. While dough rests, combine brown sugar, water, rum, butter, cinnamon, and nutmeg in a saucepan.
8. Bring syrup mixture to a boil over medium-high heat, stirring constantly with a wooden spoon.
9. Reduce heat to low and simmer syrup for 5 minutes until slightly thickened.
10. Remove syrup from heat and let cool while you fry the buñuelos.
11. Heat vegetable oil in a deep pot to 350°F, using a candy thermometer for accuracy.
12. Pinch off walnut-sized pieces of dough and roll into 1-inch balls between your palms.
13. Fry dough balls in batches of 4-5 for 2-3 minutes, flipping halfway, until golden brown.
14. Remove buñuelos with a slotted spoon and drain on paper towels.
15. Drizzle warm buñuelos generously with the spiced rum syrup just before serving.
But these beauties aren’t just pretty to look at—that crackly exterior gives way to a pillowy-soft interior that soaks up the caramel-kissed syrup like a dream. Serve them warm with extra syrup for dipping, or get wild and top with vanilla ice cream for a temperature contrast that’ll make your taste buds do a happy dance.
Crispy Buñuelos with Powdered Sugar
Mmm, nothing says “I have my life together” quite like deep-frying dough in your kitchen while pretending you’re not just three steps away from setting off the smoke alarm. These crispy buñuelos are the dangerously addictive, powdered sugar-dusted miracles that will make you the hero of any gathering—or the sole reason you need to hide in the pantry with a plate. They’re crunchy, they’re sweet, and they’re so easy you’ll wonder why you ever bothered with anything else.
Ingredients
– 2 cups all-purpose flour (or substitute 1 cup with whole wheat for a nuttier flavor)
– 1/4 cup granulated sugar (adjust for desired sweetness)
– 1 tsp baking powder (for that perfect puff)
– 1/2 tsp salt (enhances all the flavors)
– 3/4 cup warm water (about 110°F—think baby bath warm)
– 1 large egg, lightly beaten (for binding and richness)
– 2 cups vegetable oil (or any neutral oil like canola, for frying)
– 1/2 cup powdered sugar (for dusting, sifted to avoid lumps)
Instructions
1. In a large mixing bowl, whisk together the 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp baking powder, and 1/2 tsp salt until fully combined.
2. Pour in the 3/4 cup warm water and the 1 large egg, lightly beaten, then stir with a wooden spoon until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for 3–4 minutes until it becomes smooth and elastic (tip: if it sticks, add a sprinkle of flour, but don’t overdo it).
4. Cover the dough with a damp kitchen towel and let it rest at room temperature for 30 minutes to relax the gluten.
5. Divide the dough into 12 equal portions and roll each into a ball about 1.5 inches in diameter.
6. On a floured surface, use a rolling pin to flatten each ball into a thin circle roughly 1/8 inch thick (tip: aim for uniformity to ensure even frying).
7. Heat the 2 cups vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F on a kitchen thermometer.
8. Carefully slide one dough circle into the hot oil and fry for 1–2 minutes per side until golden brown and puffed (tip: don’t overcrowd the pan—fry in batches of 2–3).
9. Remove the buñuelo with a slotted spoon and drain on a paper towel-lined plate to absorb excess oil.
10. Repeat steps 8–9 with the remaining dough circles, checking the oil temperature between batches to maintain 350°F.
11. While the buñuelos are still warm, generously dust them with the 1/2 cup powdered sugar using a fine-mesh sieve for even coverage.
Perfectly crisp and shatteringly delicate, these buñuelos deliver a satisfying crunch that gives way to a tender, airy interior. Serve them stacked high on a platter for a festive touch, or crumble them over ice cream for a textural surprise that’ll have everyone asking for your secret.
Summary
Versatile and irresistible, these 18 buñuelos recipes offer crispy perfection for every occasion. Whether you prefer classic cinnamon-sugar or creative savory twists, there’s a golden delight waiting for your kitchen. We’d love to hear which recipe becomes your favorite—drop a comment below! Don’t forget to share these delicious finds with fellow food lovers by pinning this article on Pinterest. Happy frying!
