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Piloncillo syrup drizzling over a stack of freshly fried bunuelos.
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5 from 1 vote

Buñuelos (An Authentic Mexican Recipe)

Mexican Bunuelos. These bunuelos are light, crispy and fried to a beautiful golden brown. Serve coated with cinnamon sugar and drizzled with homemade piloncillo syrup. these treats are the perfect Christmas dessert, or great for pairing with a mug of coffee!
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: Breakfast, Dessert
Cuisine: Mexican, Tex Mex
Servings: 8
Calories: 233kcal
Author: Serene


  • 2 cups all purpose flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ¾ cup warm water
  • 2 tbsp avocado oil or vegetable oil
  • ½ cup all purpose flour (for rolling out dough)
  • vegetable oil for frying
  • ½ cup sugar
  • 1 tbsp ground cinnamon

Piloncillo Syrup

  • 3 cups warm water
  • 1 piloncillo cone dark brown
  • 1 cinnamon stick
  • 1 clove
  • 1 tsp vanilla


  • In the bowl of a stand mixer, with a dough hook attachment, add the flour, sugar, baking powder, salt, and cinnamon. Mix together. 
  • Pour the oil into the warm water, then pour this into the dry ingredients. 
  • Mix together with the dough hook for 3-4 minutes until the dough has formed into a ball. 
  • Prepare a clean work surface, sprinkle with a small amount of flour, remove the dough from the bowl, and place in the flour. Continue to knead the dough for 1-2 minutes until dough is soft and no longer sticky. Add flour as needed in small amounts to achieve this. 
  • Cover the dough and let sit 30 mins. (I always just place a small bowl over the dough while it’s on the counter.)
  • Divide dough into smaller portions about 40-45 grams each, then pinch and roll the dough into small ball shapes. This will make about 13 dough balls. Cover with a clean towel, let sit for 20 minutes. 
  • Preheat oil to 350-375℉ while dough is resting. 
  • Prepare the Piloncillo Syrup (instructions below).
  • Pour the extra 1/2 cup of flour for rolling dough into a small bowl and set aside.
  • Prepare Cinnamon Sugar by combining the cinnamon and sugar in a small bowl. Set aside.
  • After letting the dough rest, working one dough ball at a time, dip the dough into the flour, coating all over. Using your fingers, flatten the dough ball out and gently press the dough out into a circle shape. Then roll into a 6 inch circle using a rolling pin. It should be fairly thin, this will help it fry easier without puffing up. 
  • Place one dough circle into the oil, and gently press down into the oil using a metal spatula, or tongs, to help prevent large bubbles from forming in the bunuelos. Small bubbles are expected, but don’t allow the entire top to bubble up in one bubble. Continue frying for about 1-2 minutes, once the bottom is crisp and golden, flip and continue to fry the other side. Will be crisp and golden when done. 
  • Remove the Bunuelos from the oil, place on a large baking sheet lined with a wire cooling rack. Sprinkle with cinnamon sugar while still hot. Be careful not to burn your fingers flipping it over to get both sides. 
  • Serve warm with a cup of piloncillo syrup on the side for dipping. OR you can pour the piloncillo syrup over the top. 

Piloncillo Syrup

  • In a small saucepan add the 3 cups of water, piloncillo cone, vanilla, cinnamon stick, and clove. 
  • Bring this mixture to a boil, stirring occasionally to help break up the piloncillo cone.
  • Turn heat to low and let simmer while frying the bunuelos.


  • Store in a sealed container at room temperature for up to 1 week. 
  • Syrup can be stored in a sealed container at room temperature for 1 week. 


Serving: 1 | Calories: 233kcal | Carbohydrates: 45g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 207mg | Potassium: 42mg | Fiber: 2g | Sugar: 14g | Calcium: 54mg | Iron: 2mg