Light & Crisp Mexican Buñuelos are the perfect treat to satisfy your sweet tooth with a delightful crunch. These golden, airy discs are dusted with cinnamon sugar, offering a warm, comforting aroma that fills your kitchen.
With just 50 minutes from start to finish, they’re surprisingly simple to make yet feel like a special indulgence. The contrast of their crispy exterior and tender interior creates a texture that’s utterly irresistible.
Infused with a hint of vanilla and a touch of citrus, these buñuelos bring a burst of flavor that’s both familiar and exciting. Whether enjoyed as a dessert or a festive snack, they’re sure to bring smiles to any gathering. Their lightness makes them perfect for sharing, and their quick preparation means you can whip them up anytime. Treat yourself to a bite of tradition with this easy, crowd-pleasing recipe!
Ingredients for Light & Crisp Mexican Buñuelos
- ½ cup (4 fl oz/120 ml) boiling water
- 1 tablespoon anise seeds (steeped for flavor, discard after use)
- 2 cups (10 oz/284 g) all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg, at room temperature
- 1 tablespoon (½ oz/14 g) butter, melted
- 1 teaspoon vanilla extract
- Vegetable oil, for frying (enough for 2 inches in the pan)
- ¼ cup (2 oz/57 g) granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Step-by-Step Instructions
- In a small bowl, combine the boiling water and anise seeds. Let steep for about 15 minutes until the water cools but remains warm. Strain and discard the seeds, reserving the tea.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the egg, melted butter, and vanilla extract. Add the warm anise tea and mix until combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until a soft and smooth dough forms. Cover the dough and let it rest for 30 minutes.
- While the dough rests, mix the sugar and cinnamon in a small bowl for the coating. Set aside.
- After resting, divide the dough into 12 equal portions (about 4 oz/115g each). Cover with cling wrap and let rest for another 15 minutes.
- On a floured surface, roll each portion as thinly as possible to about 7 ½ inches in diameter. Stack the rolled portions between sheets of parchment paper to prevent sticking.
- Heat about 2 inches of vegetable oil in a medium frying pan to 350°F/180°C. Set up a baking sheet lined with a wire rack or paper towels nearby, along with the bowl of cinnamon sugar.
- Fry the buñuelos for 1-2 minutes per side, pressing gently into the oil, until golden brown. Flip and fry the other side until equally golden.
- Transfer the fried buñuelos to the wire rack to drain for 1 minute, then sprinkle generously with the cinnamon sugar while still hot.
- Repeat with the remaining dough portions. Serve immediately for the best texture. Store cooled buñuelos in an airtight container for up to 1 day.
Perfect Pairings: Serving Suggestions
These Light & Crisp Mexican Buñuelos are a treat on their own, but they shine even brighter with a few accompaniments. Serve them with a drizzle of warm honey or a dollop of vanilla ice cream for a delightful contrast of textures. For a traditional touch, pair them with a cup of hot chocolate or café de olla (Mexican spiced coffee).
Keep It Fresh: Storage & Reheating Tips
Buñuelos are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 1 day. To revive their crispiness, reheat them in a 350°F (180°C) oven for 3-5 minutes. Avoid microwaving, as it can make them soggy.
Quick Tricks: Time-Saving Tips
Short on time? Skip the anise tea step by using 1 teaspoon of anise extract mixed with warm water instead. You can also roll out the dough in batches while others are frying to keep the process moving smoothly. Pre-measure and mix the cinnamon sugar ahead of time for even quicker assembly.
Mix It Up: Recipe Variations
Experiment with different flavors by adding orange zest to the dough or swapping the cinnamon sugar for a dusting of powdered sugar. For a savory twist, try omitting the sugar and serving the buñuelos with a side of salsa or guacamole.
Fry Like a Pro: Equipment Guidance
Use a deep, heavy-bottomed skillet or a Dutch oven for frying to maintain consistent oil temperature. A candy thermometer is handy to ensure the oil stays at 350°F (180°C). Keep a slotted spoon or spider strainer nearby for easy flipping and draining.
Light & Crisp Mexican Buñuelos
Ingredients
- ½ cup boiling water
- 1 tablespoon anise seeds
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg at room temperature
- 1 tablespoon butter melted
- 1 teaspoon vanilla extract
- vegetable oil for frying
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- In a small bowl combine the boiling water and anise seeds and let steep until the water cools but is still warm, about 15 minutes. Strain out and discard the seeds, reserving the tea.
- In a medium bowl combine the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the egg, butter, and vanilla and combine. Add the warm anise tea and mix until a soft and smooth dough is formed. Cover and let the dough rest for 30 minutes.
- While the dough is resting, mix together the sugar and cinnamon for the cinnamon sugar. Set aside.
- After the dough has rested, divide it into 12 equal portions, each 4 oz/115g. Cover with cling wrap and allow to rest again for about 15 minutes.
- On a floured surface, roll the dough as thinly as possible to about 7 ½-inches in diameter. You can stack the rolled portions between sheets of parchment to prevent sticking.
- Heat about 2-inches of oil in a medium frying pan and set up a baking sheet lined with a wire rack or paper towels on the counter next to the pan. Place a bowl of cinnamon sugar nearby.
- When the oil is hot (about 350°F/180°c), fry the buñuelos for a minute or two, pressing down into the oil, until golden brown. Flip and fry the other side for a minute or two, until golden brown.
- Transfer to the rack and let drain for a minute, and then sprinkle with cinnamon sugar while still hot. Repeat with the remaining buñuelos.
- Best enjoyed straight away! Store cooled buñuelos in an airtight container for up to 1 day.
