18 Crispy Bunuelos Recipes for Sweet Cravings

Perfectly golden and irresistibly crispy, buñuelos are the sweet treat your cravings have been dreaming of! Whether you’re a fan of the classic cinnamon-sugar dusted version or eager to explore creative twists, our roundup of 18 buñuelos recipes promises to delight. From quick fixes to festive favorites, there’s a recipe here to satisfy every sweet tooth. Let’s dive into these delicious delights!

Traditional Mexican Bunuelos with Cinnamon Sugar

Whisking you away to the heart of Mexican cuisine, these Traditional Mexican Bunuelos with Cinnamon Sugar are a festive delight, offering a crispy, golden exterior that gives way to a tender, airy center. Perfect for any celebration, they’re a sweet testament to the rich culinary traditions of Mexico.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tbsp granulated sugar
• 1/4 cup vegetable oil
• 2/3 cup warm water
• 1 cup granulated sugar (for coating)
• 1 tbsp ground cinnamon (for coating)
• Vegetable oil (for frying)

Instructions

1. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 2 tbsp granulated sugar until well combined.
2. Add 1/4 cup vegetable oil and 2/3 cup warm water to the dry ingredients, mixing until a soft dough forms. Tip: The dough should be pliable but not sticky; adjust with a little more flour or water if necessary.
3. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
4. Divide the dough into 12 equal pieces, rolling each into a ball. On a floured surface, roll each ball into a thin, 6-inch circle. Tip: For extra crispiness, roll the dough as thin as possible without tearing.
5. Heat vegetable oil in a deep fryer or large skillet to 350°F. Fry each dough circle for about 1-2 minutes per side until golden brown and puffed. Tip: Avoid overcrowding the fryer to ensure even cooking.
6. In a shallow dish, mix 1 cup granulated sugar and 1 tbsp ground cinnamon. While still warm, coat each bunuelo in the cinnamon sugar mixture.

Golden and fragrant, these bunuelos boast a delightful crunch with every bite, their cinnamon sugar coating adding a warm, spicy sweetness. Serve them stacked high on a platter for a stunning presentation, or alongside a cup of hot chocolate for a truly indulgent treat.

Pumpkin Spice Bunuelos with Maple Glaze

Captivating the essence of autumn in every bite, these Pumpkin Spice Buñuelos with Maple Glaze are a delightful twist on a classic treat, blending warm spices with the sweet, comforting flavor of maple for a dessert that’s as festive as it is delicious.

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 1/2 cup pumpkin puree
• 1/4 cup granulated sugar
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/2 cup whole milk
• 1 cup vegetable oil, for frying
• 1/2 cup powdered sugar
• 2 tbsp maple syrup
• 1 tbsp water

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 1 tsp pumpkin pie spice until well combined.
2. In another bowl, mix 1/2 cup pumpkin puree, 1/4 cup granulated sugar, 1 large egg, 2 tbsp melted unsalted butter, and 1/2 cup whole milk until smooth.
3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined to avoid overmixing.
4. Heat 1 cup vegetable oil in a deep skillet over medium heat to 350°F, using a candy thermometer to monitor the temperature.
5. Drop tablespoon-sized portions of the batter into the hot oil, frying in batches to avoid overcrowding, and cook for 2-3 minutes per side or until golden brown.
6. Remove the buñuelos with a slotted spoon and drain on paper towels.
7. In a small bowl, whisk together 1/2 cup powdered sugar, 2 tbsp maple syrup, and 1 tbsp water until smooth to create the glaze.
8. Drizzle the glaze over the warm buñuelos, allowing it to set slightly before serving.

Heavenly crisp on the outside with a tender, spiced interior, these buñuelos are best enjoyed warm, with the maple glaze adding a glossy, sweet finish. Serve them alongside a cup of hot cider for a truly autumnal experience.

Cheesy Bunuelos with Queso Fresco

Nothing delights the senses quite like the golden, crispy exterior of a perfectly fried bunuelo, especially when it’s stuffed with the creamy, tangy goodness of queso fresco. This recipe elevates the traditional treat into a sophisticated snack that’s as pleasing to the palate as it is to the eye.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup queso fresco, crumbled
• 1/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup water
• 1/4 cup milk
• 1 egg
• 2 tbsp unsalted butter, melted
• 1 quart vegetable oil for frying

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp baking powder, and 1/2 tsp salt until well combined.
2. Add 1/2 cup water, 1/4 cup milk, 1 egg, and 2 tbsp melted unsalted butter to the dry ingredients. Mix until a soft dough forms.
3. Fold in 1/2 cup crumbled queso fresco gently to distribute evenly throughout the dough.
4. Heat 1 quart vegetable oil in a deep fryer or large pot to 350°F over medium-high heat.
5. Divide the dough into 12 equal portions. Roll each portion into a ball, then flatten slightly into a disc.
6. Fry the discs in batches, 2-3 at a time, for 2-3 minutes per side or until golden brown and crispy. Tip: Avoid overcrowding the pot to ensure even cooking.
7. Use a slotted spoon to transfer the bunuelos to a paper towel-lined plate to drain excess oil. Tip: Keep the cooked bunuelos warm in a low oven while frying the remaining batches.
8. Sprinkle with additional granulated sugar while still warm for extra sweetness. Tip: For a glossy finish, brush the bunuelos with a simple syrup made of equal parts sugar and water.

Amazingly light yet satisfyingly rich, these cheesy bunuelos offer a delightful contrast of textures and flavors. Serve them warm with a drizzle of honey or a dusting of cinnamon sugar for an extra special touch.

Chocolate-Stuffed Bunuelos with Dulce de Leche

Venture into the realm of indulgent desserts with these Chocolate-Stuffed Bunuelos, a delightful twist on the traditional Latin American treat, drizzled with rich dulce de leche for an irresistible finish.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 1/4 cup water
• 1/2 cup dark chocolate chips
• 1 cup dulce de leche
• 1/2 cup vegetable oil, for frying

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/2 tsp salt until well combined.
2. Add 1/2 cup melted unsalted butter and 1/4 cup water to the dry ingredients, mixing until a dough forms. Tip: If the dough is too sticky, add a little more flour until it’s manageable.
3. Divide the dough into 12 equal pieces, rolling each into a ball. Flatten each ball slightly and place 1/2 tsp dark chocolate chips in the center, then seal the dough around the chocolate, ensuring no leaks.
4. Heat 1/2 cup vegetable oil in a deep skillet over medium heat until it reaches 350°F. Tip: Use a candy thermometer to monitor the oil temperature for perfect frying.
5. Fry the stuffed dough balls in batches, turning occasionally, until golden brown, about 2-3 minutes per side. Tip: Avoid overcrowding the skillet to ensure even cooking.
6. Remove the bunuelos with a slotted spoon and drain on paper towels.
7. Drizzle the warm bunuelos with 1 cup dulce de leche before serving.

Nothing compares to the contrast of the crispy exterior and the molten chocolate center, complemented by the creamy sweetness of dulce de leche. Serve these bunuelos warm for a truly decadent experience, perhaps with a scoop of vanilla ice cream on the side for an extra treat.

Orange Zest Bunuelos with Honey Drizzle

Delightfully crisp and fragrant, these Orange Zest Bunuelos with Honey Drizzle are a sublime treat that marries the bright citrus notes of fresh orange zest with the deep, comforting sweetness of honey. Perfect for a sophisticated brunch or as a decadent dessert, they’re sure to impress with their golden exterior and tender interior.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp orange zest
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 cup vegetable oil, for frying
• 1/4 cup honey

Instructions

1. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tbsp orange zest, 1/2 tsp baking powder, and 1/4 tsp salt until well combined.
2. In a separate bowl, beat 1 large egg, then mix in 1/2 cup whole milk and 2 tbsp melted unsalted butter.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms. Tip: The dough should be sticky but manageable; if too wet, add a little more flour.
4. Heat 1 cup vegetable oil in a deep skillet over medium heat until it reaches 350°F. Use a candy thermometer for accuracy.
5. Using a tablespoon, scoop portions of dough and carefully drop them into the hot oil. Fry in batches to avoid overcrowding.
6. Fry each bunuelo for 2-3 minutes per side, or until golden brown and crispy. Tip: Adjust the heat as needed to maintain 350°F.
7. Remove bunuelos with a slotted spoon and drain on paper towels. Tip: Let them rest for a minute to crisp up further.
8. Drizzle 1/4 cup honey over the warm bunuelos just before serving.

Just out of the fryer, these bunuelos boast a delightful contrast between their crispy edges and soft, fluffy centers, with the orange zest adding a refreshing zing. Serve them stacked high on a platter for a visually stunning presentation, or alongside a scoop of vanilla ice cream for an extra indulgent twist.

Gluten-Free Bunuelos with Almond Flour

Mastering the art of gluten-free baking doesn’t mean sacrificing flavor or texture, as these Buñuelos with Almond Flour prove. Light, crispy, and delicately sweet, they’re a testament to the versatility of almond flour in creating desserts that everyone can enjoy.

Ingredients

• 2 cups almond flour
• 1/4 cup granulated sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 large egg
• 1 tbsp water
• 1/2 cup vegetable oil, for frying
• 1/4 cup powdered sugar, for dusting

Instructions

1. In a large mixing bowl, whisk together 2 cups almond flour, 1/4 cup granulated sugar, 1/2 tsp ground cinnamon, and 1/4 tsp salt until well combined.
2. Add 1 large egg and 1 tbsp water to the dry ingredients, stirring until a cohesive dough forms. Tip: If the dough feels too dry, add water 1 tsp at a time until it comes together.
3. Divide the dough into 12 equal pieces, rolling each into a ball before flattening slightly into a disc shape.
4. Heat 1/2 cup vegetable oil in a deep skillet over medium heat until it reaches 350°F. Tip: Use a candy thermometer to ensure accurate temperature for frying.
5. Fry the dough discs in batches, about 2-3 at a time, for 1-2 minutes per side or until golden brown. Tip: Avoid overcrowding the skillet to ensure even cooking.
6. Transfer the fried Buñuelos to a paper towel-lined plate to drain excess oil.
7. While still warm, dust the Buñuelos with 1/4 cup powdered sugar.

How these Buñuelos delight with their crisp exterior and tender, slightly chewy interior, a perfect balance of textures. Serve them warm with a drizzle of honey or alongside a cup of spiced tea for an indulgent treat.

Apple Cinnamon Bunuelos with Caramel Sauce

Savory aromas of cinnamon and caramel fill the air as we introduce a dessert that marries the crispiness of traditional bunuelos with the sweet, comforting flavors of apple and cinnamon, all drizzled with a luscious caramel sauce. This dish is a perfect blend of textures and tastes, offering a delightful twist on a classic that’s sure to impress at any gathering.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 cup apple, finely diced
• 1 cup vegetable oil, for frying
• 1/2 cup caramel sauce, for drizzling

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tsp ground cinnamon, 1/2 tsp baking powder, and 1/4 tsp salt until well combined.
2. In a separate bowl, beat 1 large egg, then mix in 1/2 cup milk and 2 tbsp melted unsalted butter until smooth.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. Fold in 1 cup finely diced apple.
4. Heat 1 cup vegetable oil in a deep skillet over medium heat to 350°F. Use a candy thermometer to ensure accuracy.
5. Drop tablespoon-sized portions of dough into the hot oil, frying in batches to avoid overcrowding. Cook for 2-3 minutes per side or until golden brown and crispy.
6. Remove the bunuelos with a slotted spoon and drain on paper towels to remove excess oil.
7. Drizzle the warm bunuelos with 1/2 cup caramel sauce before serving.

Remarkably crisp on the outside with a tender, apple-filled center, these bunuelos are a textural delight. The caramel sauce adds a rich, velvety contrast, making each bite a harmonious blend of flavors. Serve them warm with a scoop of vanilla ice cream for an indulgent treat that’s sure to captivate your guests.

Savory Garlic and Herb Bunuelos

Savory Garlic and Herb Bunuelos are a delightful twist on the classic, offering a crispy exterior with a soft, aromatic center that’s perfect for any gathering.

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tbsp baking powder
• 1/2 cup warm water
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• Vegetable oil for frying

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp salt, and 1 tbsp baking powder.
2. Add 1/2 cup warm water and 1/4 cup olive oil to the dry ingredients, stirring until a dough forms.
3. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 30 minutes to allow the gluten to relax.
5. Heat vegetable oil in a deep fryer or large pot to 375°F, ensuring there’s enough oil to submerge the bunuelos.
6. Divide the dough into 12 equal pieces, rolling each into a ball before flattening slightly into a disc.
7. Fry the discs in batches, turning once, until golden brown and puffed, about 2-3 minutes per side.
8. Drain the bunuelos on paper towels to remove excess oil.
9. While still warm, toss the bunuelos with 2 cloves minced garlic, 1 tbsp fresh rosemary, and 1 tbsp fresh thyme for an aromatic finish.

Just out of the fryer, these bunuelos boast a golden crispness giving way to a tender, herb-infused interior. Serve them alongside a spicy aioli or simply enjoy their garlicky goodness on their own.

Coconut Bunuelos with Lime Glaze

Lusciously crisp on the outside with a tender, fluffy interior, these Coconut Bunuelos with Lime Glaze are a delightful twist on a classic dessert, offering a perfect balance of sweetness and tang.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup shredded coconut
• 1/2 cup milk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup vegetable oil, for frying
• 1 cup powdered sugar
• 2 tbsp lime juice
• 1 tbsp lime zest

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt.
2. Stir in 1/2 cup shredded coconut until evenly distributed throughout the dry ingredients.
3. In a separate bowl, combine 1/2 cup milk, 1 large egg, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract, whisking until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms. Tip: Avoid overmixing to ensure the bunuelos remain light and airy.
5. Heat 1 cup vegetable oil in a deep skillet over medium heat until it reaches 350°F. Tip: Use a candy thermometer for accurate temperature control.
6. Using a small ice cream scoop or tablespoon, drop portions of dough into the hot oil, frying in batches to avoid overcrowding.
7. Fry each bunuelo for 2-3 minutes per side, or until golden brown and crispy. Tip: Adjust the heat as needed to maintain a consistent frying temperature.
8. Remove the bunuelos with a slotted spoon and drain on paper towels.
9. In a small bowl, whisk together 1 cup powdered sugar, 2 tbsp lime juice, and 1 tbsp lime zest until smooth to create the glaze.
10. Drizzle the lime glaze over the warm bunuelos, allowing it to set slightly before serving.

Not only do these bunuelos boast a delightful crunch with every bite, but the lime glaze adds a refreshing zest that elevates the coconut’s natural sweetness. Serve them as a sophisticated dessert at your next gathering or enjoy them as a sweet afternoon treat with a cup of tea.

Banana Bread Bunuelos with Cream Cheese Frosting

Elevate your dessert game with these Banana Bread Bunuelos, a delightful twist on the classic fried dough, infused with the comforting flavors of banana bread and topped with a luscious cream cheese frosting. Perfect for those who cherish the cozy essence of homemade treats with a sophisticated flair.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup mashed ripe banana
• 1/4 cup granulated sugar
• 1/4 cup milk
• 1 large egg
• 1 tsp vanilla extract
• Vegetable oil for frying
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt.
2. In another bowl, mix 1/2 cup mashed ripe banana, 1/4 cup granulated sugar, 1/4 cup milk, 1 large egg, and 1 tsp vanilla extract until well combined.
3. Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms. Tip: Avoid overmixing to keep the bunuelos tender.
4. Heat vegetable oil in a deep fryer or large pot to 350°F. Tip: Use a candy thermometer to ensure accurate temperature.
5. Drop tablespoon-sized portions of dough into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes or until golden brown, turning once.
6. Remove bunuelos with a slotted spoon and drain on paper towels. Tip: Keep fried bunuelos warm in a low oven while preparing the frosting.
7. For the frosting, beat 4 oz softened cream cheese and 1/4 cup softened unsalted butter until smooth. Gradually add 1 cup powdered sugar and 1/2 tsp vanilla extract, beating until fluffy.
8. Drizzle or spread the cream cheese frosting over the warm bunuelos.

Absolutely irresistible, these bunuelos boast a crispy exterior with a soft, banana-infused center, complemented by the tangy sweetness of the cream cheese frosting. Serve them as a decadent breakfast treat or a dessert with a scoop of vanilla ice cream for an extra indulgent twist.

Pineapple Bunuelos with Rum Sauce

Amidst the bustling flavors of tropical cuisine, these Pineapple Bunuelos with Rum Sauce emerge as a delightful fusion of crisp texture and sweet, aromatic warmth, perfect for elevating any dessert table.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1 large egg
• 1 tbsp unsalted butter, melted
• 1 cup pineapple, finely diced
• 1/2 cup dark rum
• 1/2 cup brown sugar
• 1/4 cup water
• Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt.
2. Add 1/2 cup milk, 1 large egg, and 1 tbsp melted unsalted butter to the dry ingredients, stirring until a smooth dough forms.
3. Gently fold in 1 cup finely diced pineapple until evenly distributed throughout the dough.
4. Heat vegetale oil in a deep fryer or large pot to 350°F.
5. Drop tablespoon-sized portions of dough into the hot oil, frying in batches to avoid overcrowding, until golden brown, about 2-3 minutes per side.
6. Remove bunuelos with a slotted spoon and drain on paper towels.
7. In a small saucepan over medium heat, combine 1/2 cup dark rum, 1/2 cup brown sugar, and 1/4 cup water, stirring until sugar dissolves and the mixture thickens slightly, about 5 minutes.
8. Drizzle the warm rum sauce over the bunuelos just before serving.

Perfectly crisp on the outside with a tender, fruity center, these bunuelos are a textural dream, while the rum sauce adds a decadent, caramel-like finish. Serve them warm for a truly indulgent experience, perhaps with a scoop of vanilla ice cream to contrast the warmth of the rum.

Peanut Butter and Jelly Bunuelos

Delightfully reimagining a childhood favorite, these Peanut Butter and Jelly Bunuelos blend the nostalgic flavors of peanut butter and jelly into a crispy, golden exterior with a soft, sweet center. Perfect for a sophisticated twist on snack time or a whimsical dessert, they’re sure to captivate both the young and the young at heart.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup water
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 1 egg
• 1/2 cup creamy peanut butter
• 1/4 cup grape jelly
• 2 cups vegetable oil for frying
• 1 tbsp powdered sugar for dusting

Instructions

1. In a medium bowl, whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, and 1/4 tsp salt until well combined.
2. Add 1/2 cup water and 1 egg to the dry ingredients, stirring until a smooth dough forms. Let the dough rest for 10 minutes to allow the gluten to relax.
3. Divide the dough into 12 equal pieces, rolling each into a ball. Flatten each ball into a disc about 3 inches in diameter.
4. Place 1 tsp creamy peanut butter and 1/2 tsp grape jelly in the center of each disc. Fold the edges over the filling, sealing tightly to form a half-moon shape.
5. Heat 2 cups vegetable oil in a deep fryer or large pot to 350°F. Fry the bunuelos in batches, turning once, until golden brown, about 2-3 minutes per side.
6. Remove the bunuelos with a slotted spoon and drain on paper towels. Dust with 1 tbsp powdered sugar while still warm.
7. Tip: Ensure the oil is at the correct temperature to prevent the bunuelos from absorbing too much oil. Tip: Seal the edges well to prevent the filling from leaking during frying. Tip: Serve immediately for the best texture and flavor.

Perfectly crisp on the outside with a molten peanut butter and jelly center, these bunuelos offer a playful contrast of textures. For an extra touch of elegance, serve with a side of warm chocolate sauce for dipping.

Churro-Style Bunuelos with Chocolate Dip

Zesty and indulgent, these Churro-Style Bunuelos with Chocolate Dip are a delightful twist on the classic Spanish treat, offering a crispy exterior and a soft, airy interior that’s perfectly complemented by a rich, velvety chocolate dip.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 tsp salt
• 1 cup all-purpose flour
• 3 large eggs
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1 cup vegetable oil
• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips

Instructions

1. In a medium saucepan over medium heat, combine water, butter, and salt. Bring to a boil.
2. Reduce heat to low and add flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 1 minute.
3. Remove from heat and let cool for 5 minutes. Tip: Cooling prevents the eggs from cooking when added.
4. Add eggs one at a time, beating well after each addition until the dough is smooth and shiny.
5. In a small bowl, mix sugar and cinnamon. Set aside.
6. Heat oil in a deep fryer or large pot to 375°F. Tip: Use a candy thermometer for accurate temperature.
7. Drop teaspoonfuls of dough into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown, about 2 minutes per side.
8. Remove bunuelos with a slotted spoon and drain on paper towels. Immediately roll in cinnamon sugar mixture.
9. For the chocolate dip, heat heavy cream in a small saucepan until it begins to simmer. Remove from heat and add chocolate chips, stirring until smooth. Tip: Let the dip cool slightly to thicken before serving.

These bunuelos boast a delightful crunch with a melt-in-your-mouth center, while the chocolate dip adds a luxurious depth. Serve them warm for a truly irresistible experience, perhaps with a sprinkle of sea salt on the chocolate for an extra flavor contrast.

Lemon Poppy Seed Bunuelos with Vanilla Icing

Whisking together the zest of summer and the crunch of poppy seeds, these Lemon Poppy Seed Bunuelos offer a delightful twist on a classic treat, drizzled with a smooth vanilla icing that whispers of comfort and elegance.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp poppy seeds
• 1 tbsp lemon zest
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 1/2 cup whole milk
• 1 large egg
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 2 tbsp whole milk
• 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tbsp poppy seeds, 1 tbsp lemon zest, 1/2 tsp baking powder, and 1/4 tsp salt until well combined.
3. Add 1/2 cup melted unsalted butter, 1/2 cup whole milk, 1 large egg, and 1 tsp vanilla extract to the dry ingredients. Stir until a soft dough forms. Tip: Avoid overmixing to ensure your bunuelos remain tender.
4. Using a tablespoon, scoop the dough and roll into balls. Place them 2 inches apart on the prepared baking sheet. Tip: Wet your hands slightly to prevent the dough from sticking.
5. Bake for 12-15 minutes, or until the edges are lightly golden. Tip: Rotate the baking sheet halfway through for even browning.
6. While the bunuelos cool, whisk together 1 cup powdered sugar, 2 tbsp whole milk, and 1/2 tsp vanilla extract in a small bowl until smooth.
7. Drizzle the vanilla icing over the cooled bunuelos.

Fluffy on the inside with a delicate crunch from the poppy seeds, these bunuelos are a harmonious blend of citrus and sweetness. Serve them alongside a cup of Earl Grey tea for an afternoon treat that feels both indulgent and refined.

Sweet Potato Bunuelos with Brown Sugar Syrup

Delightfully crisp on the outside yet tender within, these Sweet Potato Bunuelos with Brown Sugar Syrup are a testament to the beauty of combining simple ingredients with thoughtful technique. Drizzled with a decadent syrup, they offer a perfect balance of sweetness and spice, making them an irresistible treat for any occasion.

Ingredients

• 1 cup mashed sweet potato
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup granulated sugar
• 1 large egg
• 1 tbsp unsalted butter, melted
• 1/2 cup vegetable oil, for frying
• 1/2 cup packed brown sugar
• 1/4 cup water
• 1/2 tsp vanilla extract

Instructions

1. In a large bowl, whisk together the mashed sweet potato, flour, baking powder, salt, cinnamon, nutmeg, and granulated sugar until well combined.
2. Add the egg and melted butter to the bowl, mixing until a soft dough forms. Tip: If the dough is too sticky, add a tablespoon of flour at a time until manageable.
3. Heat the vegetable oil in a deep skillet over medium heat to 350°F. Tip: Use a candy thermometer to ensure accurate temperature.
4. While the oil heats, shape the dough into small balls, about 1 inch in diameter.
5. Fry the dough balls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch. Tip: Avoid overcrowding the skillet to ensure even cooking.
6. Remove the bunuelos with a slotted spoon and drain on paper towels.
7. In a small saucepan, combine the brown sugar, water, and vanilla extract. Bring to a boil over medium heat, then reduce to a simmer for 5 minutes, stirring occasionally, until the syrup thickens slightly.
8. Drizzle the warm syrup over the bunuelos before serving.

With their golden crust and soft, spiced interior, these bunuelos are a delightful contrast of textures. Serve them warm for the best experience, perhaps with a scoop of vanilla ice cream to complement the rich brown sugar syrup.

Red Velvet Bunuelos with Cream Cheese Drizzle

Velvety and vibrant, these Red Velvet Bunuelos with Cream Cheese Drizzle are a delightful twist on a classic, offering a perfect blend of crispy texture and rich, creamy flavor that’s sure to impress at any gathering.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tbsp cocoa powder
• 1/2 cup buttermilk
• 1 large egg
• 1 tbsp red food coloring
• 1 tsp vanilla extract
• 4 cups vegetable oil (for frying)
• 1/2 cup powdered sugar
• 2 oz cream cheese (softened)
• 2 tbsp milk

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp baking powder, 1/2 tsp salt, and 1 tbsp cocoa powder until well combined.
2. In a separate bowl, mix 1/2 cup buttermilk, 1 large egg, 1 tbsp red food coloring, and 1 tsp vanilla extract until smooth.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms. Tip: Avoid overmixing to ensure tender bunuelos.
4. Heat 4 cups vegetable oil in a deep fryer or large pot to 350°F. Use a candy thermometer for accuracy.
5. Roll the dough into small balls, about 1 inch in diameter, and carefully drop them into the hot oil. Fry in batches to avoid overcrowding.
6. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy. Tip: Maintain the oil temperature for even cooking.
7. Remove the bunuelos with a slotted spoon and drain on paper towels.
8. For the drizzle, beat 2 oz softened cream cheese with 1/2 cup powdered sugar and 2 tbsp milk until smooth. Tip: Adjust the milk for desired consistency.
9. Drizzle the cream cheese mixture over the warm bunuelos before serving.

Light and airy with a satisfying crunch, these bunuelos are a feast for the senses, their deep red hue and creamy drizzle making them as visually stunning as they are delicious. Serve them stacked high on a platter for a dramatic presentation that’s sure to wow your guests.

Espresso Bunuelos with Mocha Sauce

Unveiling a dessert that marries the rich, bold flavors of espresso with the delicate crispness of traditional bunuelos, our Espresso Bunuelos with Mocha Sauce is a sophisticated twist on a classic. Perfect for those who appreciate the art of baking and the depth of coffee, this recipe promises to elevate your dessert game with its harmonious blend of textures and flavors.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp espresso powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1 cup vegetable oil, for frying
• 1/2 cup heavy cream
• 1/4 cup cocoa powder
• 1/4 cup powdered sugar

Instructions

1. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tbsp espresso powder, and 1/2 tsp salt until well combined.
2. Add 1/2 cup melted unsalted butter, 2 large eggs, 1/2 cup whole milk, and 1 tsp vanilla extract to the dry ingredients. Mix until a smooth dough forms.
3. Heat 1 cup vegetable oil in a deep fryer or large skillet to 350°F over medium heat.
4. Using a small ice cream scoop or tablespoon, drop portions of dough into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes per side, or until golden brown and crispy.
5. Remove the bunuelos with a slotted spoon and drain on paper towels. Tip: Ensure the oil returns to 350°F between batches for even cooking.
6. For the mocha sauce, heat 1/2 cup heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and whisk in 1/4 cup cocoa powder and 1/4 cup powdered sugar until smooth. Tip: For a thinner sauce, add a tablespoon of warm water at a time until desired consistency is reached.
7. Drizzle the warm mocha sauce over the bunuelos just before serving. Tip: Serve immediately to enjoy the contrast between the crispy bunuelos and the creamy sauce.

Combining the crisp exterior of the bunuelos with the velvety mocha sauce creates a dessert that’s as visually appealing as it is delicious. For an extra touch of elegance, garnish with a dusting of espresso powder or a side of vanilla bean ice cream to complement the coffee flavors.

Strawberry Shortcake Bunuelos with Whipped Cream

Amidst the warmth of summer, a delightful twist on a classic dessert emerges, blending the crispiness of bunuelos with the sweet, juicy burst of strawberries and the lightness of whipped cream.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1 large egg
• 1 tbsp unsalted butter, melted
• 1/2 tsp vanilla extract
• 1 cup strawberries, sliced
• 1/2 cup heavy cream
• 1 tbsp powdered sugar
• Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1/4 cup granulated sugar, 1/2 tsp baking powder, and 1/4 tsp salt.
2. In another bowl, mix 1/2 cup milk, 1 large egg, 1 tbsp melted unsalted butter, and 1/2 tsp vanilla extract until well combined.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms. Let the batter rest for 10 minutes to allow the flour to hydrate.
4. Heat vegetable oil in a deep fryer or large pot to 375°F. Carefully drop tablespoons of batter into the hot oil, frying in batches to avoid overcrowding.
5. Fry each bunuelo for 2-3 minutes or until golden brown, flipping once to ensure even cooking. Remove with a slotted spoon and drain on paper towels.
6. While the bunuelos cool, whip 1/2 cup heavy cream with 1 tbsp powdered sugar until stiff peaks form.
7. To serve, top each bunuelo with a dollop of whipped cream and a few slices of strawberries.

Unveiling a perfect balance of textures and flavors, these Strawberry Shortcake Bunuelos with Whipped Cream offer a crispy exterior that gives way to a soft, airy interior, complemented by the freshness of strawberries and the richness of cream. Serve them at your next brunch for a show-stopping dessert that’s as beautiful as it is delicious.

Summary

Perfect for satisfying your sweet tooth, these 18 crispy buñuelos recipes offer a delightful variety to try at home. Whether you’re craving something traditional or adventurous, there’s a recipe here for everyone. We’d love to hear which ones become your favorites—drop us a comment below! Don’t forget to share this delicious roundup with fellow dessert lovers on Pinterest. Happy frying!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.