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Mexican Buñuelos

Course Dessert
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 15 minutes
Servings 20


  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ¾ cup milk
  • ¼ cup butter
  • 1 teaspoon vanilla
  • 2 beaten eggs
  • Canola or vegetable oil for frying

Sugar Coating

  • 1 cup sugar
  • 1 teaspoon cinnamon


  • In a mixing bowl combine flour, baking powder, salt, and cinnamon.
  • In a saucepan heat milk, butter, and vanilla and bring to a boil.
  • In a separate bowl, mix the eggs, then add the beaten eggs to the warm milk mixture and whisk quickly.
  • Add the liquid mixture to dry ingredients and mix well.
  • Knead dough on lightly floured surface 2 to 3 minutes until smooth.
  • After you knead the dough, divide into 20 dough balls. With a rolling pin, roll out thin tortillas.
  • Lay out all the thin tortilla flats on a tablecloth and let them dry. Turn them over once to ensure drying on both sides. This helps remove most of the moisture before frying.
  • Heat one-inch of oil in a skillet wide enough for the tortillas to fry flat. Deep-fry tortillas until golden brown, turning once. Remove from pan; stand vertically in a bowl lined with paper towels and drain excess oil.
  • While warm, sprinkle fried tortillas on both sides with sugar-cinnamon mixture.