Name: Bunuelos Recipe (Only 4 Ingredients) Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Latin American
Ingredients: 2 cups all-purpose flour; ½ teaspoon baking powder; ½ teaspoon salt; 3 tablespoons refined coconut oil, melted; ⅔ cup warm water; 1-2 cups neutral vegetable oil (canola, peanut, corn, etc.) for frying; 6 tablespoons cane sugar; ½ tablespoon cinnamon

Jump to Recipe· 4.1 from 12 reviews

I am so excited to share with you my all-time favorite Bunuelos Recipe (Only 4 Ingredients) Recipe, a dish that brings together incredible flavor with the simplest ingredients. This recipe has become my go-to for special celebrations and casual family gatherings alike, thanks to its crispy, golden exterior and those irresistible cinnamon-sugar notes that melt in your mouth. I promise you’ll fall in love with how easy it is to prepare and how delightfully satisfying every bite is.

Why You’ll Love This Bunuelos Recipe (Only 4 Ingredients) Recipe

One of the things I adore about this Bunuelos Recipe (Only 4 Ingredients) Recipe is the perfect balance of flavor and texture. The outside crisps up beautifully when fried, creating a delicate crunch that gives way to a soft, slightly chewy inside that keeps you coming back for more. That sprinkle of cinnamon and cane sugar adds just the right touch of sweetness and warmth—comfort food at its finest. I always find myself craving these whenever I need a quick treat with maximum satisfaction.

Beyond the taste, what truly sets this recipe apart for me is how incredibly simple it is to make. You only need a handful of ingredients, many of which I often have lying around, and the process itself is straightforward but so rewarding. Whether you’re making them for a weekend brunch, a holiday party, or a weeknight dessert, these bunuelos come together with minimal fuss but impressive results. I especially love that they don’t require elaborate equipment—just a rolling pin and a bit of patience while frying.

Ingredients You’ll Need

There are eight small, soft dough balls arranged in a circle inside a clear glass bowl. The dough balls are pale beige with some slight uneven texture, showing gentle folds and creases on their surfaces. The bowl sits on a white marbled texture, giving a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

It amazes me how just a few simple ingredients can come together to create something so delightful. Each component plays an essential role, whether it’s building the dough’s elasticity or adding that wonderful flavor and crunch.

2 cups all-purpose flour: The foundation of the dough, giving structure and chewiness.
½ teaspoon baking powder: Helps the dough puff up slightly for the perfect texture.
½ teaspoon salt: Balances the sweetness and enhances the overall flavor.
3 tablespoons refined coconut oil, melted: Adds moisture and richness to the dough without overpowering the taste.
⅔ cup warm water: Hydrates and binds the dough while aiding the kneading process.
1-2 cups neutral vegetable oil (canola, peanut, corn, etc.): For frying the bunuelos to golden perfection.
6 tablespoons cane sugar: Provides the essential sweetness for coating the fried dough.
½ tablespoon cinnamon: Imparts warm, comforting spices that perfectly complement the sugar.

Directions

Step 1: Begin by sifting the flour and baking powder into a large mixing bowl. Add the salt and whisk everything together to evenly distribute the ingredients.

Step 2: Pour in the melted coconut oil and warm water, stirring gently until a loose dough forms.

Step 3: Transfer the dough to a lightly floured surface and start kneading. This step takes about 10 to 15 minutes, and I always pay close attention to the feel of the dough—it should hold together well but not stick to my hands. If it’s too crumbly, I add water a tablespoon at a time, and if it’s too sticky, I dust it with a bit more flour.

Step 4: Once the dough is smooth and elastic, cut it into roughly 8 equal portions. Roll each piece between your palms until smooth and then flatten them slightly. I like to cover them with a clean kitchen towel and let them rest for 30 minutes to relax the gluten—it makes rolling them out so much easier!

Step 5: While the dough rests, I prepare the cinnamon-sugar mix by combining the cane sugar and cinnamon in a small bowl. I also line a tray with paper towels to drain the bunuelos after frying.

Step 6: Next, heat 1 to 2 inches of neutral vegetable oil in a large pot to a temperature between 350 and 375 degrees Fahrenheit. You can test the heat by dropping a small piece of dough into the oil—it should sizzle and float to the top quickly.

Step 7: Roll out each piece of dough into a very thin disk. If you have a tortilla press, this step is a breeze—just flour each side and press. Otherwise, a rolling pin works wonderfully. For an even thinner texture, I sometimes stretch the dough over my knee or a bowl, just like my abuela used to do, until it’s nearly see-through.

Step 8: Fry each bunuelo one at a time, cooking each side for 30 to 45 seconds or until a gorgeous golden brown appears. I gently press down with a spoon or spatula as it fries to keep those lovely bubbles in check—all while enjoying the incredible aroma!

Step 9: Transfer each fried bunuelo onto the paper towel-lined tray to soak up any excess oil. Immediately sprinkle the cinnamon-sugar mix on both sides for that perfect finishing touch. Repeat this process until all the dough is fried and coated.

Step 10: Serve the bunuelos hot and fresh—you’ll find they taste best enjoyed right away, warm with that crisp exterior and melt-in-your-mouth center.

Servings and Timing

This recipe yields about 8 servings, perfect for sharing a sweet moment with family or friends. It takes approximately 15 minutes to prepare the dough, including kneading and resting time, and another 25 to 30 minutes to fry all the bunuelos. Altogether, you’re looking at close to 55 minutes from start to finish. There’s no additional cooling or resting required after frying, so you can jump right into enjoying these delights as soon as they’re ready.

How to Serve This Bunuelos Recipe (Only 4 Ingredients) Recipe

A stack of seven golden-brown fried flat pastries with crunchy, uneven edges sits on a white plate. Each pastry layer shows bubbles and light crisp textures with a dusting of white sugar and cinnamon powder on top, adding a sparkly effect. To the bottom right, a single pastry lies flat on the white marbled surface. The background features a blurred neutral cloth, creating a soft setting. Photo taken with an iphone --ar 4:5 --v 7

Serving these bunuelos is truly one of my favorite parts because there are so many ways to make them extra special. I love pairing them with a drizzle of honey or a dusting more of cinnamon sugar for added sweetness. Sometimes, I like to serve them alongside fresh fruit or a scoop of vanilla ice cream for a delightful contrast of temperatures and flavors.

If you want to impress guests, try stacking the bunuelos on a pretty platter garnished with edible flowers or chopped nuts like pistachios or almonds. It adds a lovely visual appeal and a bit of crunch to each bite. As for beverages, a warm cup of spiced tea or Mexican hot chocolate perfectly complements the cinnamon and sugar, but I also enjoy them with a cold sparkling lemonade, especially on warmer days.

These bunuelos are amazing served warm, right out of the pan. I recommend not letting them cool completely, as they soften a bit off heat. Portion-wise, one or two bunuelos per person usually hits the spot, especially with some of those sides I’ve suggested. Whether it’s a casual family night or a festive holiday gathering, these bunuelos always bring smiles and a sense of comfort to the table.

Variations

Over time, I’ve experimented with different spins on this Bunuelos Recipe (Only 4 Ingredients) Recipe to suit various tastes and dietary needs. For instance, if you want a gluten-free version, swapping in a gluten-free flour blend has worked well for me, though the texture is a bit different but still delicious. I’ve also replaced coconut oil with olive oil for a slightly different flavor that’s just as lovely.

Flavor-wise, you can play around with the cinnamon-sugar coating by adding a pinch of nutmeg or ground cloves for a spiced twist. For a fun variation, adding a little anise extract or orange zest to the dough adds unexpected brightness and aroma.

Though frying in vegetable oil is classic, I’ve tried baking these for a lighter take. While baked bunuelos don’t get quite as crispy, they still capture the soft fluffy center that I adore. Regardless of the method, this recipe adapts well and always results in a comforting treat I’m happy to share.

Storage and Reheating

Storing Leftovers

If you happen to have leftovers (lucky you!), store them in an airtight container at room temperature for up to 24 hours. They’re best eaten within a day to retain their crispness, but if you refrigerate them, note they may lose some crunch. Placing parchment paper between layers will help keep them from sticking together.

Freezing

I don’t usually freeze bunuelos because they’re best enjoyed fresh, but if you want to save some for later, you can freeze them. After frying, let them cool completely and wrap each bunuelo individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep for up to one month. To thaw, leave them out at room temperature for about an hour before reheating.

Reheating

The best way I’ve found to reheat leftover bunuelos is in a hot oven or toaster oven at 350 degrees Fahrenheit for 5 to 7 minutes. This method restores the crispiness without drying them out. Avoid microwaving, as it tends to make them soggy and less enjoyable. A quick re-fry in a skillet with just a splash of oil also works beautifully if you’re short on time.

FAQs

Can I use a different type of flour for this recipe?

Absolutely! While all-purpose flour works best for the traditional texture, you can experiment with whole wheat flour for a nuttier flavor or gluten-free blends if you have dietary restrictions. Just keep in mind that different flours may affect the dough’s elasticity and frying times.

What’s the secret to getting the bunuelos really crispy?

Maintaining the frying oil at the right temperature, between 350 and 375 degrees Fahrenheit, is key. If the oil is too cool, the bunuelos absorb too much oil and become soggy. Pressing gently with a spatula while frying also helps control the size of bubbles and crispness.

Can I make the dough ahead of time?

Yes, you can prepare the dough a few hours ahead and keep it covered at room temperature, or refrigerate it overnight. If refrigerated, let it come back to room temperature before rolling out to make the dough easier to work with.

Is there a vegan version of this Bunuelos Recipe (Only 4 Ingredients) Recipe?

This recipe is already vegan since it uses no animal products. Just ensure your sugar is vegan (some cane sugars are filtered with bone char). Using refined coconut oil and vegetable oil keeps it plant-based and delicious.

Can I make bunuelos without frying?

While frying is traditional and gives the best texture, you can bake them for a lighter, less oily version. Roll them thin, place on a baking sheet, and bake at 375 degrees Fahrenheit for about 10-12 minutes, flipping halfway through. They won’t be as crispy but still enjoyable.

Conclusion

I truly hope you give this Bunuelos Recipe (Only 4 Ingredients) Recipe a try. It’s one of those recipes that has brought joy to my kitchen countless times and never fails to impress with its simplicity and indulgent flavor. Whether you’re introducing someone to traditional treats or treating yourself, these bunuelos are a heartfelt way to share warmth and sweetness. Happy cooking and even happier eating!