Ever bite into a warm, crispy buñuelo and feel instantly transported? These sweet, fried treats are a beloved tradition in many cultures, and we’ve gathered 18 irresistible recipes with creative twists that will make your kitchen smell like a festive bakery. Whether you’re craving cinnamon sugar, drizzled honey, or something entirely new, get ready to discover your next favorite dessert—let’s dive in!
Traditional Colombian Cheese Bunuelos
Very few snacks deliver the perfect balance of crispy exterior and cheesy, airy interior like these traditional Colombian buñuelos. Versatile enough for breakfast or afternoon coffee, they come together with minimal ingredients but maximum flavor impact. Their golden-brown appearance and addictive texture make them impossible to resist straight from the fryer.
Ingredients
– 2 cups cassava starch
– 1 cup finely grated queso fresco
– ½ cup whole milk, warmed to 110°F
– 2 pasture-raised eggs, lightly beaten
– ¼ cup unsalted butter, melted and cooled
– 1 tsp fine sea salt
– 2 quarts neutral frying oil (such as avocado or peanut)
Instructions
1. Combine cassava starch, queso fresco, and fine sea salt in a large mixing bowl.
2. Create a well in the center of the dry ingredients and pour in warmed whole milk, lightly beaten pasture-raised eggs, and cooled melted butter.
3. Mix with a wooden spoon until a shaggy dough forms, then knead by hand for 3 minutes until smooth and pliable.
4. Cover the dough with plastic wrap and rest at room temperature for 20 minutes to hydrate the cassava starch fully.
5. Portion the dough into 1-inch balls, rolling each between your palms until perfectly smooth and crack-free.
6. Heat neutral frying oil in a heavy-bottomed Dutch oven to 350°F, using a deep-fry thermometer for accuracy.
7. Fry buñuelos in batches of 6-8 pieces for 4-5 minutes, turning occasionally with a spider strainer until uniformly golden brown.
8. Transfer finished buñuelos to a wire rack set over a sheet pan to drain excess oil.
9. Serve immediately while still warm and slightly crisp.
Notably dense yet airy, these buñuelos offer a satisfying chew with subtle salty notes from the queso fresco. Their crisp shell gives way to a stretchy, elastic interior that pairs beautifully with Colombian hot chocolate. For a savory twist, split them open and stuff with chorizo or avocado slices.
Mexican Cinnamon Sugar Bunuelos
Holiday gatherings call for these crispy, cinnamon-dusted Mexican bunuelos. Homemade dough fries up golden brown in minutes. Serve them warm with your favorite coffee or hot chocolate.
Ingredients
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 2 tbsp granulated sugar
– 1/4 cup unsalted butter, melted
– 2/3 cup warm water
– 4 cups vegetable oil
– 1/2 cup granulated sugar
– 1 tbsp ground cinnamon
Instructions
1. Whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 2 tbsp granulated sugar in a large bowl.
2. Pour 1/4 cup melted unsalted butter and 2/3 cup warm water into the dry ingredients.
3. Mix with a wooden spoon until a shaggy dough forms.
4. Knead the dough on a lightly floured surface for 3 minutes until smooth and elastic.
5. Divide the dough into 12 equal pieces and roll each into a ball.
6. Cover the dough balls with a damp kitchen towel and rest for 20 minutes.
7. Heat 4 cups vegetable oil in a deep pot to 350°F, using a candy thermometer for accuracy.
8. Roll each dough ball into a 6-inch circle about 1/8-inch thick on a floured surface.
9. Fry one bunuelo at a time in the hot oil for 45-60 seconds per side until golden brown and puffed.
10. Remove with a slotted spoon and drain on a wire rack set over a baking sheet.
11. Combine 1/2 cup granulated sugar and 1 tbsp ground cinnamon in a shallow bowl.
12. Dust warm bunuelos generously with the cinnamon sugar mixture while still slightly oily.
Delightfully crisp with a tender interior, these bunuelos offer the perfect balance of buttery dough and spiced sweetness. Try drizzling them with caramel sauce or serving alongside vanilla ice cream for a decadent twist. Their delicate crunch makes them ideal for scooping up fruit compotes or dipping in chocolate fondue.
Pumpkin Spice Bunuelos with Maple Glaze
Biting into these crispy pumpkin spice buñuelos feels like autumn in every crunch. They’re surprisingly simple to make from pantry staples. The maple glaze adds just the right sweetness without overpowering the warm spices.
Ingredients
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1 tsp pumpkin pie spice
– 1/4 tsp salt
– 1/2 cup pumpkin puree
– 1/4 cup granulated sugar
– 1 large egg
– 2 tbsp milk
– 1 tsp vanilla extract
– 4 cups vegetable oil
– 1 cup powdered sugar
– 3 tbsp maple syrup
– 1 tbsp milk
Instructions
1. Whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1 tsp pumpkin pie spice, and 1/4 tsp salt in a medium bowl.
2. In a separate bowl, mix 1/2 cup pumpkin puree, 1/4 cup granulated sugar, 1 large egg, 2 tbsp milk, and 1 tsp vanilla extract until smooth.
3. Combine wet and dry ingredients, stirring just until no dry flour remains—don’t overmix.
4. Heat 4 cups vegetable oil in a heavy pot to 350°F, using a thermometer for accuracy.
5. Drop tablespoon-sized scoops of dough carefully into the hot oil, frying 4-5 at a time.
6. Fry for 2-3 minutes until golden brown, flipping halfway through for even cooking.
7. Remove buñuelos with a slotted spoon and drain on paper towels.
8. Whisk 1 cup powdered sugar, 3 tbsp maple syrup, and 1 tbsp milk in a small bowl until smooth.
9. Drizzle warm glaze over cooled buñuelos.
10. Let glaze set for 5 minutes before serving.
Melt-in-your-mouth centers contrast beautifully with the crisp exteriors. The pumpkin spice flavor shines through the sweet maple glaze. Serve them warm with coffee or crumbled over vanilla ice cream for an extra treat.
Chocolate-Stuffed Bunuelos
Holiday gatherings call for impressive desserts that wow with minimal effort. Chocolate-stuffed bunuelos deliver crispy, golden shells with molten chocolate centers that satisfy any sweet tooth. These fried treats come together quickly using simple pantry staples.
Ingredients
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 tsp baking powder
– 1/2 tsp salt
– 1/2 cup warm water
– 1 large egg
– 2 tbsp unsalted butter, melted
– 1/2 cup semi-sweet chocolate chips
– 4 cups vegetable oil
– 1/4 cup cinnamon sugar
Instructions
1. Whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp baking powder, and 1/2 tsp salt in a large bowl.
2. Create a well in the center and add 1/2 cup warm water, 1 large egg, and 2 tbsp melted unsalted butter.
3. Mix until a smooth dough forms, then knead for 2 minutes on a floured surface until elastic.
4. Cover the dough with a damp cloth and rest for 15 minutes at room temperature.
5. Divide the dough into 16 equal portions and roll each into a smooth ball.
6. Flatten each ball into a 3-inch circle and place 1 tsp semi-sweet chocolate chips in the center.
7. Pinch the edges tightly to seal the chocolate completely inside each bunuelo.
8. Heat 4 cups vegetable oil in a heavy pot to 350°F, using a thermometer for accuracy.
9. Fry 3-4 bunuelos at a time for 2-3 minutes, turning frequently until golden brown on all sides.
10. Remove with a slotted spoon and drain on a wire rack over paper towels.
11. While still warm, roll each bunuelo in 1/4 cup cinnamon sugar to coat evenly.
12. Serve immediately for the best texture experience.
Serve these warm for the ultimate molten chocolate center that oozes with each bite. The crispy cinnamon-sugar coating contrasts beautifully with the soft, chocolate-filled interior. For a festive twist, dust with powdered sugar or drizzle with caramel sauce before serving.
Guava and Cream Cheese Bunuelos
Craving something sweet with tropical flair? These guava and cream cheese bunuelos deliver crispy fried dough wrapped around warm, fruity filling. They’re surprisingly simple to make at home with basic pantry ingredients.
Ingredients
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 tsp baking powder
– 1/2 tsp salt
– 3/4 cup warm water
– 1/4 cup vegetable oil
– 4 oz cream cheese, softened
– 1/2 cup guava paste
– 4 cups vegetable oil for frying
– 1/4 cup powdered sugar
Instructions
1. Whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp baking powder, and 1/2 tsp salt in a large bowl.
2. Pour 3/4 cup warm water and 1/4 cup vegetable oil into the dry ingredients.
3. Mix with a wooden spoon until a shaggy dough forms.
4. Knead the dough on a floured surface for 3 minutes until smooth and elastic.
5. Cover the dough with a damp kitchen towel and let rest for 20 minutes.
6. Combine 4 oz softened cream cheese and 1/2 cup guava paste in a small bowl, mashing with a fork until well blended.
7. Divide the dough into 12 equal portions and roll each into a ball.
8. Flatten each ball into a 4-inch circle using a rolling pin.
9. Place 1 tablespoon of the cream cheese-guava mixture in the center of each circle.
10. Fold the dough over the filling and pinch the edges firmly to seal, creating half-moon shapes.
11. Heat 4 cups vegetable oil in a deep pot to 350°F, using a candy thermometer to monitor temperature.
12. Fry 3-4 bunuelos at a time for 2-3 minutes until golden brown, flipping halfway through.
13. Remove bunuelos with a slotted spoon and drain on a paper towel-lined plate.
14. Dust warm bunuelos with 1/4 cup powdered sugar using a fine-mesh sieve.
Fresh from the fryer, these bunuelos offer a satisfying crunch that gives way to molten guava cream. The tangy cream cheese perfectly balances the fruit’s sweetness. Serve them warm with coffee for breakfast or alongside vanilla ice cream for dessert.
Orange Zest and Honey Bunuelos
Whip up these crispy Orange Zest and Honey Bunuelos for a sweet treat that balances citrus brightness with floral sweetness. They come together quickly with pantry staples and fry to golden perfection. Serve them warm for maximum enjoyment.
Ingredients
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 tsp baking powder
– 1/2 tsp salt
– 2 tbsp orange zest
– 2 large eggs
– 1/4 cup whole milk
– 2 tbsp unsalted butter, melted
– 4 cups vegetable oil
– 1/2 cup honey
Instructions
1. Whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp baking powder, and 1/2 tsp salt in a large bowl.
2. Add 2 tbsp orange zest to the dry ingredients and mix thoroughly to distribute evenly.
3. Beat 2 large eggs in a separate bowl until frothy, about 1 minute.
4. Pour 1/4 cup whole milk and 2 tbsp melted unsalted butter into the beaten eggs, stirring to combine.
5. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.
6. Knead the dough on a floured surface for 2 minutes until smooth and elastic.
7. Divide the dough into 12 equal portions and roll each into a ball.
8. Heat 4 cups vegetable oil in a deep pot to 350°F, using a thermometer for accuracy.
9. Fry 3-4 dough balls at a time for 2-3 minutes per side until golden brown and puffed.
10. Remove bunuelos with a slotted spoon and drain on paper towels to absorb excess oil.
11. Drizzle 1/2 cup honey over the warm bunuelos while they’re still slightly crisp.
12. Let stand for 1 minute to allow the honey to set slightly before serving. Light, airy interiors contrast with delicate crunch in these orange-kissed treats. The honey glaze adds sticky sweetness that complements the citrus notes perfectly. Try stacking them with fresh berries between layers for an impressive dessert presentation.
Almond Flour Bunuelos for a Gluten-Free Option
Looking for a gluten-free treat that satisfies your sweet tooth? These almond flour buñuelos deliver crispy, cinnamon-sugar goodness without traditional flour. They come together quickly for a comforting dessert or snack.
Ingredients
– 2 cups almond flour
– 1/4 cup granulated sugar
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 large egg
– 2 tablespoons melted butter
– 1 teaspoon vanilla extract
– 1/2 cup granulated sugar for coating
– 1 tablespoon ground cinnamon
– 4 cups vegetable oil for frying
Instructions
1. Whisk together 2 cups almond flour, 1/4 cup granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt in a medium bowl.
2. Beat 1 large egg in a separate small bowl until uniform in color.
3. Stir 2 tablespoons melted butter and 1 teaspoon vanilla extract into the beaten egg.
4. Pour the wet ingredients into the dry ingredients and mix until a cohesive dough forms.
5. Combine 1/2 cup granulated sugar and 1 tablespoon ground cinnamon in a shallow bowl for coating.
6. Heat 4 cups vegetable oil in a heavy-bottomed pot to 350°F, using a deep-fry thermometer to monitor temperature.
7. Roll tablespoon-sized portions of dough into smooth balls between your palms.
8. Carefully drop 4-5 dough balls into the hot oil, maintaining 350°F temperature.
9. Fry for 2-3 minutes until golden brown, flipping halfway through cooking.
10. Remove buñuelos with a slotted spoon and drain on a paper towel-lined plate for 30 seconds.
11. While still warm, roll each buñuelo in the cinnamon-sugar mixture to coat completely.
12. Repeat frying and coating process with remaining dough.
Perfectly crisp exteriors give way to tender, cake-like interiors with warm cinnamon notes. Serve them warm with a drizzle of honey or alongside coffee for dipping. These buñuelos maintain their delightful texture for several hours if stored in an airtight container.
Sweet Potato Bunuelos with Brown Sugar Syrup
Fry up these sweet potato buñuelos for a crispy treat that’s perfect for fall. They’re made with mashed sweet potatoes and cinnamon, then drizzled with a warm brown sugar syrup. You’ll love how simple they are to whip up for dessert or a sweet snack.
Ingredients
– 2 cups mashed sweet potatoes
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1 tsp ground cinnamon
– ¼ tsp salt
– 2 tbsp granulated sugar
– 1 large egg
– 2 cups vegetable oil
– 1 cup packed brown sugar
– ½ cup water
– 1 tsp vanilla extract
Instructions
1. Peel and cube 2 medium sweet potatoes, then boil them in water for 15 minutes until tender.
2. Drain the sweet potatoes and mash them until smooth to yield 2 cups.
3. In a mixing bowl, combine 1 cup all-purpose flour, 1 tsp baking powder, 1 tsp ground cinnamon, ¼ tsp salt, and 2 tbsp granulated sugar.
4. Add the mashed sweet potatoes and 1 large egg to the dry ingredients.
5. Mix until a soft dough forms, being careful not to overwork it to keep the buñuelos tender.
6. Heat 2 cups vegetable oil in a deep skillet to 350°F, using a thermometer for accuracy.
7. Scoop 1 tbsp portions of dough and roll into balls, then flatten slightly into discs.
8. Fry the buñuelos in batches for 2–3 minutes per side until golden brown and puffed.
9. Remove with a slotted spoon and drain on paper towels to absorb excess oil.
10. In a saucepan, combine 1 cup packed brown sugar and ½ cup water over medium heat.
11. Stir constantly until the sugar dissolves and the syrup thickens slightly, about 5 minutes.
12. Remove from heat and stir in 1 tsp vanilla extract for a fragrant finish.
13. Drizzle the warm syrup over the buñuelos just before serving.
Lightly crisp on the outside and soft inside, these buñuelos have a cozy cinnamon-spiced flavor. The brown sugar syrup adds a caramel-like sweetness that pairs beautifully. Serve them warm with a scoop of vanilla ice cream or alongside coffee for a comforting treat.
Coconut Bunuelos with Dulce de Leche Drizzle
Frying up these coconut buñuelos creates golden, crispy spheres that shatter to reveal a tender, coconut-filled interior. They’re perfect for dipping or drizzling with rich dulce de leche. This recipe delivers restaurant-quality results with straightforward techniques.
Ingredients
– 1 cup all-purpose flour
– 1/2 cup shredded sweetened coconut
– 1/4 cup granulated sugar
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup whole milk
– 1 large egg
– 1 teaspoon vanilla extract
– 4 cups vegetable oil
– 1/2 cup dulce de leche
Instructions
1. Whisk together 1 cup all-purpose flour, 1/2 cup shredded coconut, 1/4 cup sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt in a medium bowl.
2. Combine 1/2 cup whole milk, 1 large egg, and 1 teaspoon vanilla extract in a separate bowl, whisking until smooth.
3. Pour wet ingredients into dry ingredients, stirring just until combined—do not overmix.
4. Heat 4 cups vegetable oil in a heavy-bottomed pot to 350°F, using a deep-fry thermometer for accuracy.
5. Drop tablespoon-sized portions of dough into the hot oil using a small cookie scoop for uniform size.
6. Fry buñuelos for 2-3 minutes, flipping once, until golden brown on all sides.
7. Remove buñuelos with a slotted spoon and drain on a wire rack set over a baking sheet—this keeps them crisp.
8. Warm 1/2 cup dulce de leche in a microwave-safe bowl for 15-20 seconds until pourable.
9. Drizzle warm dulce de leche over the buñuelos just before serving.
Light and airy with a satisfying crunch, these buñuelos offer tropical coconut flavor balanced by creamy dulce de leche. Serve them warm alongside coffee for dipping, or stack them high for a dramatic dessert presentation. The contrast between crispy exterior and soft center makes each bite irresistible.
Anise-Flavored Bunuelos with Powdered Sugar
Rising from Latin American traditions, these anise-flavored buñuelos deliver crispy, golden-brown perfection. They’re surprisingly simple to make and dusted with powdered sugar for that classic finish. You’ll love the aromatic warmth that fills your kitchen as they fry.
Ingredients
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 tsp baking powder
– 1/2 tsp salt
– 2 tbsp anise seeds
– 1 large egg
– 1/2 cup milk
– 2 tbsp unsalted butter, melted
– 4 cups vegetable oil
– 1/2 cup powdered sugar
Instructions
1. Whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp baking powder, and 1/2 tsp salt in a large bowl.
2. Crush 2 tbsp anise seeds using a mortar and pestle to release their oils, then add to dry ingredients.
3. In a separate bowl, beat 1 large egg until pale yellow, about 1 minute.
4. Stir 1/2 cup milk and 2 tbsp melted unsalted butter into the beaten egg.
5. Pour wet ingredients into dry ingredients and mix until a shaggy dough forms.
6. Knead dough on a floured surface for 3 minutes until smooth and elastic.
7. Cover dough with a damp cloth and rest at room temperature for 30 minutes.
8. Heat 4 cups vegetable oil in a heavy pot to 350°F, using a candy thermometer for accuracy.
9. Divide dough into 16 equal portions and roll each into a 4-inch circle.
10. Fry dough circles one at a time for 90 seconds per side until golden brown and puffed.
11. Drain buñuelos on a wire rack set over a baking sheet for 2 minutes.
12. Sift 1/2 cup powdered sugar over warm buñuelos using a fine-mesh strainer.
Perfectly crisp exteriors give way to tender, airy centers with distinct anise fragrance. Pair them with strong coffee for dipping, or crumble over vanilla ice cream for a textural contrast. The powdered sugar melts into a delicate glaze that complements the spice beautifully.
Apple Cider Bunuelos with Caramel Sauce
Nothing beats the crisp, cinnamon-sugar coating of these apple cider buñuelos paired with warm caramel sauce. Now’s the perfect time to whip up this cozy fall treat that brings together sweet apples and rich caramel in every bite. You’ll love how quickly these come together for a satisfying dessert.
Ingredients
– 1 cup apple cider
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 tsp baking powder
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 2 large eggs
– 1/4 cup whole milk
– 2 tbsp unsalted butter, melted
– 4 cups vegetable oil for frying
– 1/2 cup granulated sugar for coating
– 1 tsp ground cinnamon for coating
– 1 cup brown sugar
– 1/2 cup heavy cream
– 4 tbsp unsalted butter
– 1 tsp vanilla extract
– 1/4 tsp salt
Instructions
1. Combine 1 cup apple cider, 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp baking powder, 1/2 tsp salt, and 1 tsp ground cinnamon in a large mixing bowl.
2. Whisk 2 large eggs, 1/4 cup whole milk, and 2 tbsp melted unsalted butter in a separate bowl until fully incorporated.
3. Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
4. Heat 4 cups vegetable oil in a deep pot to 350°F, using a candy thermometer to monitor temperature.
5. Drop tablespoon-sized portions of dough into the hot oil, frying 4-5 buñuelos at a time to avoid crowding.
6. Fry for 2-3 minutes until golden brown, flipping halfway through for even cooking.
7. Remove buñuelos with a slotted spoon and drain on paper towels for 1 minute.
8. Combine 1/2 cup granulated sugar and 1 tsp ground cinnamon in a shallow bowl.
9. Roll warm buñuelos in the cinnamon-sugar mixture until fully coated.
10. Combine 1 cup brown sugar, 1/2 cup heavy cream, 4 tbsp unsalted butter, 1 tsp vanilla extract, and 1/4 tsp salt in a saucepan.
11. Cook the caramel sauce over medium heat, stirring constantly, until it thickens and reaches 220°F on a candy thermometer.
12. Remove caramel from heat and let cool for 5 minutes before serving.
These buñuelos stay wonderfully crisp on the outside while remaining tender inside. The apple cider flavor shines through the cinnamon coating, complemented by the rich, buttery caramel sauce. Serve them warm with extra caramel for dipping or crumble over vanilla ice cream for an elevated dessert.
Lemon Poppy Seed Bunuelos
Baking these lemon poppy seed buñuelos brings a zesty twist to a classic treat. They’re crisp, golden, and perfect for any occasion. You’ll love the bright citrus flavor paired with the subtle crunch of poppy seeds.
Ingredients
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 2 tbsp poppy seeds
– 1 tbsp lemon zest
– 1/2 tsp baking powder
– 1/4 tsp salt
– 2 large eggs
– 1/2 cup whole milk
– 1 tbsp fresh lemon juice
– 4 cups vegetable oil
– 1/2 cup powdered sugar
Instructions
1. Whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 2 tbsp poppy seeds, 1 tbsp lemon zest, 1/2 tsp baking powder, and 1/4 tsp salt in a large bowl.
2. Beat 2 large eggs in a separate bowl until frothy, about 1 minute.
3. Stir 1/2 cup whole milk and 1 tbsp fresh lemon juice into the beaten eggs.
4. Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix to keep the dough tender.
5. Heat 4 cups vegetable oil in a deep pot to 350°F, using a thermometer for accuracy.
6. Drop tablespoon-sized portions of dough carefully into the hot oil, frying 4-5 at a time to avoid crowding.
7. Fry for 2-3 minutes, flipping once, until golden brown and puffed.
8. Remove buñuelos with a slotted spoon and drain on a paper towel-lined plate.
9. Dust warm buñuelos generously with 1/2 cup powdered sugar for a sweet finish.
10. Serve immediately for the best texture.
Delightfully crisp on the outside with a soft, airy interior, these buñuelos burst with fresh lemon and nutty poppy seeds. Drizzle them with honey or dip in lemon curd for an extra tangy kick. They’re irresistible straight from the fryer, making any gathering feel special.
Pineapple Bunuelos with Rum Glaze
You’ll find these pineapple buñuelos deliver tropical flavor in every crispy bite. They’re surprisingly simple to make and perfect for satisfying sweet cravings. The rum glaze adds a sophisticated finish that elevates this classic treat.
Ingredients
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup crushed pineapple, drained
– 1/2 cup whole milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 1 teaspoon vanilla extract
– 4 cups vegetable oil
– 1 cup powdered sugar
– 2 tablespoons dark rum
– 1 tablespoon whole milk
Instructions
1. Whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt in a large bowl.
2. Combine 1/2 cup crushed pineapple, 1/2 cup whole milk, 1 large egg, 2 tablespoons melted butter, and 1 teaspoon vanilla extract in a separate bowl.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat 4 cups vegetable oil in a heavy pot to 350°F using a deep-fry thermometer for accuracy.
5. Drop tablespoon-sized portions of dough into the hot oil, frying 4-5 at a time to avoid crowding.
6. Fry for 2-3 minutes until golden brown, flipping halfway through for even cooking.
7. Remove buñuelos with a slotted spoon and drain on a wire rack set over a baking sheet.
8. Whisk together 1 cup powdered sugar, 2 tablespoons dark rum, and 1 tablespoon whole milk in a small bowl until smooth.
9. Drizzle the rum glaze over warm buñuelos while they’re still slightly porous for better absorption.
10. Let the glaze set for 5 minutes before serving.
Absolutely addictive with their crisp exterior and tender pineapple-studded interior, these buñuelos offer a delightful contrast. The rum glaze provides a subtle warmth that complements the tropical fruit notes beautifully. Serve them warm with vanilla ice cream for an elevated dessert experience.
Peanut Butter and Jelly Bunuelos
Never underestimate the power of a childhood favorite reimagined. Peanut butter and jelly buñuelos transform classic flavors into crispy, golden treats perfect for any occasion. These fried dough pockets deliver nostalgic taste with an irresistible crunch.
Ingredients
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 3/4 cup whole milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 1/2 cup creamy peanut butter
– 1/4 cup grape jelly
– 4 cups vegetable oil
– 1/4 cup powdered sugar
Instructions
1. Whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt in a large bowl.
2. Combine 3/4 cup whole milk, 1 large egg, and 2 tablespoons melted unsalted butter in a separate bowl.
3. Pour wet ingredients into dry ingredients and stir until a soft dough forms.
4. Knead dough on a floured surface for 2 minutes until smooth and elastic.
5. Cover dough with plastic wrap and rest at room temperature for 15 minutes.
6. Roll dough to 1/8-inch thickness using a rolling pin.
7. Cut dough into 3-inch circles using a cookie cutter or glass.
8. Place 1 teaspoon creamy peanut butter and 1/2 teaspoon grape jelly in the center of each dough circle.
9. Fold dough over filling and press edges firmly to seal, creating half-moon shapes.
10. Heat 4 cups vegetable oil in a deep pot to 350°F using a candy thermometer.
11. Fry 3-4 buñuelos at a time for 2-3 minutes until golden brown, flipping once halfway through.
12. Remove buñuelos with a slotted spoon and drain on paper towels.
13. Dust warm buñuelos with 1/4 cup powdered sugar using a fine-mesh sieve.
14. Serve immediately while crispy. What makes these buñuelos exceptional is the contrast between the crackly exterior and warm, oozing peanut butter-jelly center. The powdered sugar adds a delicate sweetness that complements the rich filling perfectly. For an extra treat, serve alongside vanilla ice cream or drizzle with chocolate sauce for a decadent dessert.
Banana Bread Bunuelos with Nutella Dip
Tired of basic banana bread? This twist transforms overripe bananas into crispy, cinnamon-dusted buñuelos with a rich Nutella dip. They’re surprisingly simple to make and perfect for using up those spotty bananas on your counter. The warm spices and creamy chocolate hazelnut pairing will become your new favorite treat.
Ingredients
– 2 cups mashed ripe bananas
– 1 cup all-purpose flour
– 1/4 cup granulated sugar
– 1 tsp baking powder
– 1/2 tsp ground cinnamon
– 1/4 tsp salt
– 2 cups vegetable oil
– 1/2 cup powdered sugar
– 1/2 cup Nutella
– 1/4 cup whole milk
Instructions
1. Combine 2 cups mashed bananas, 1 cup flour, 1/4 cup granulated sugar, 1 tsp baking powder, 1/2 tsp cinnamon, and 1/4 tsp salt in a large bowl.
2. Mix until a thick batter forms with no dry flour pockets remaining.
3. Heat 2 cups vegetable oil in a deep pot to 350°F, checking temperature with a candy thermometer.
4. Drop tablespoon-sized portions of batter into the hot oil using a small cookie scoop for uniform size.
5. Fry for 2-3 minutes until golden brown, flipping once halfway through cooking.
6. Remove buñuelos with a slotted spoon and drain on a paper towel-lined baking sheet.
7. Whisk 1/2 cup Nutella and 1/4 cup whole milk in a small saucepan over low heat until smooth and warm.
8. Dust warm buñuelos with 1/2 cup powdered sugar using a fine-mesh sieve for even coverage.
9. Serve immediately with warm Nutella dip for dipping. Once cooled, buñuelos lose their signature crisp exterior, so enjoy them fresh from the fryer. The contrast between the crunchy cinnamon shell and soft banana center pairs perfectly with the silky chocolate dip. For an extra treat, sandwich two buñuelos with the Nutella dip and drizzle with extra powdered sugar.
Churro-Style Bunuelos with Chocolate Sauce
Very few treats combine crispy, cinnamon-sugar coating with warm, fluffy dough quite like these. Vibrant churro flavors meet the delicate texture of traditional buñuelos in this irresistible dessert. Drizzled with rich chocolate sauce, they’re perfect for any gathering.
Ingredients
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 tsp baking powder
– 1/2 tsp salt
– 3/4 cup warm water
– 1 large egg
– 2 tbsp unsalted butter, melted
– 1/2 cup granulated sugar
– 1 tbsp ground cinnamon
– 4 cups vegetable oil
– 1/2 cup heavy cream
– 4 oz semisweet chocolate, chopped
– 1 tbsp unsalted butter
Instructions
1. Whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp baking powder, and 1/2 tsp salt in a large bowl.
2. Combine 3/4 cup warm water, 1 large egg, and 2 tbsp melted unsalted butter in a separate bowl.
3. Pour wet ingredients into dry ingredients and stir until a soft dough forms.
4. Knead dough on a lightly floured surface for 2 minutes until smooth and elastic.
5. Cover dough with a damp cloth and rest for 15 minutes at room temperature.
6. Heat 4 cups vegetable oil in a heavy pot to 350°F, using a candy thermometer for accuracy.
7. Mix 1/2 cup granulated sugar with 1 tbsp ground cinnamon in a shallow bowl.
8. Roll dough into 1-inch balls and flatten slightly between your palms.
9. Fry 3-4 dough pieces at a time for 2-3 minutes until golden brown, flipping halfway.
10. Remove buñuelos with a slotted spoon and drain on paper towels for 30 seconds.
11. Toss warm buñuelos in cinnamon-sugar mixture immediately while still oily.
12. Heat 1/2 cup heavy cream in a saucepan until simmering, about 2 minutes.
13. Pour hot cream over 4 oz chopped semisweet chocolate and let sit for 1 minute.
14. Whisk chocolate mixture until smooth and stir in 1 tbsp unsalted butter.
15. Serve buñuelos warm with chocolate sauce for dipping.
Each bite delivers a satisfying crunch that gives way to a soft, airy center. The warm cinnamon coating pairs beautifully with the deep, bittersweet chocolate sauce. For a festive twist, arrange them on a platter with small bowls of different dipping sauces like dulce de leche or raspberry coulis.
Savory Garlic and Herb Bunuelos
Venture beyond sweet bunuelos with these savory garlic and herb versions. They’re crispy, airy, and perfect for dipping or snacking. You’ll love how simple they are to whip up.
Ingredients
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp fresh parsley, finely chopped
– 1 tbsp fresh oregano, finely chopped
– 3 cloves garlic, minced
– 1/2 cup water
– 1 large egg
– 2 cups vegetable oil
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.
2. Add 2 tbsp fresh parsley, 1 tbsp fresh oregano, and 3 cloves minced garlic to the dry ingredients.
3. In a separate small bowl, beat 1 large egg with 1/2 cup water until fully combined.
4. Pour the wet ingredients into the dry ingredients and stir just until a sticky dough forms. Tip: Do not overmix to keep the bunuelos light.
5. Heat 2 cups vegetable oil in a deep skillet over medium heat to 350°F, using a thermometer for accuracy.
6. Drop tablespoon-sized portions of dough into the hot oil, frying 4-5 at a time to avoid crowding.
7. Fry for 2-3 minutes, flipping once, until golden brown and puffed. Tip: Adjust heat if browning too quickly.
8. Remove bunuelos with a slotted spoon and drain on a paper towel-lined plate.
9. Repeat with remaining dough, ensuring oil returns to 350°F between batches. Tip: Keep cooked bunuelos warm in a 200°F oven.
Buttery and crisp, these bunuelos boast a fragrant garlic-herb aroma with a tender interior. Serve them warm with marinara sauce or a creamy aioli for dipping. They’re ideal as an appetizer or alongside soups.
Matcha Green Tea Bunuelos with White Chocolate Drizzle
Unexpectedly delightful, these matcha bunuelos offer a modern twist on a classic treat. The earthy green tea pairs perfectly with sweet white chocolate in this easy-to-make dessert. You’ll have crispy, golden puffs ready in under 30 minutes.
Ingredients
– 1 cup all-purpose flour
– 2 tbsp matcha powder
– 1/4 cup granulated sugar
– 1 tsp baking powder
– 1/4 tsp salt
– 1/2 cup whole milk
– 1 large egg
– 2 cups vegetable oil
– 4 oz white chocolate chips
– 1 tsp coconut oil
Instructions
1. Whisk together 1 cup all-purpose flour, 2 tbsp matcha powder, 1/4 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt in a medium bowl.
2. Beat 1 large egg with 1/2 cup whole milk in a separate bowl until fully combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
4. Heat 2 cups vegetable oil in a heavy-bottomed pot to 350°F, using a candy thermometer for accuracy.
5. Drop tablespoon-sized scoops of batter into the hot oil, frying 4-5 at a time to avoid crowding.
6. Fry for 2-3 minutes until golden brown, flipping halfway through for even cooking.
7. Remove bunuelos with a slotted spoon and drain on a paper towel-lined plate.
8. Melt 4 oz white chocolate chips with 1 tsp coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each.
9. Drizzle the melted white chocolate over the cooled bunuelos using a fork or piping bag.
10. Let the chocolate set for 5 minutes before serving.
Zesty matcha flavor shines through the crisp exterior, while the white chocolate adds creamy sweetness. These bunuelos stay wonderfully light and airy inside—perfect with afternoon coffee or as an elegant dessert. For a festive touch, sprinkle with crushed pistachios before the chocolate sets.
Summary
Gather your loved ones and dive into these irresistible buñuelos! From cinnamon sugar classics to creative fruit-filled variations, there’s a crispy, sweet treat for every taste. We’d love to hear which recipe becomes your family favorite—drop us a comment below! Don’t forget to share these delicious discoveries with fellow dessert lovers by pinning this article on Pinterest. Happy frying!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
