Here’s a classic recipe for Traditional Buñuelos—crispy, golden fried dough with a light dusting of sugar, popular in Latin America and Spain 🍩✨
Traditional Buñuelos
Ingredients (Makes about 12–15 buñuelos)
For the dough:
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2 cups (250 g) all-purpose flour
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2 tsp baking powder
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¼ tsp salt
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2 tbsp sugar
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2 tbsp unsalted butter, melted
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2 large eggs
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½ cup (120 ml) milk
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1 tsp vanilla extract
For frying and topping:
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Vegetable oil, for frying
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¼ cup sugar mixed with 1 tsp cinnamon (or powdered sugar)
Instructions
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Make the dough
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In a large bowl, whisk together flour, baking powder, salt, and sugar.
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In another bowl, mix melted butter, eggs, milk, and vanilla.
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Gradually add wet ingredients to dry ingredients. Mix until a soft, slightly sticky dough forms.
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Shape the buñuelos
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Lightly flour your hands and surface.
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Take small portions of dough and roll into balls (about 2 inches / 5 cm), then flatten slightly.
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Optionally, you can make them thin and disc-shaped for crispier buñuelos.
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Fry
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Heat vegetable oil in a deep skillet or pot to 350°F (175°C).
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Fry dough pieces in batches, 2–3 minutes per side, until golden brown.
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Use a slotted spoon to remove and drain on paper towels.
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Add sugar topping
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While still warm, sprinkle generously with cinnamon sugar or powdered sugar.
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Serve
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Serve immediately for best crispness. Great with hot chocolate, coffee, or dulce de leche for dipping.
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Tips
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Flavor variations: Add orange zest, anise extract, or a pinch of nutmeg to the dough.
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Crispier buñuelos: Roll thinner and fry in small batches to avoid crowding the pan.
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Storage: Best eaten fresh, but can be stored in an airtight container for 1–2 days. Reheat briefly in the oven to refresh.
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Gluten-free option: Substitute a 1:1 gluten-free flour blend, though texture may be slightly different.
If you want, I can also give a “syrup-soaked sweet version” like the Mexican or Colombian style buñuelos that are softer inside and coated in a sweet syrup.