Traditional Buñuelos de Rodilla Recipe 🍯✨
The Crispy Mexican Holiday Treat Everyone Loves
Introduction
There are few things as festive and comforting as buñuelos de rodilla—crispy, golden fritters dusted with cinnamon sugar. This traditional Mexican treat is most often enjoyed during Christmas, New Year’s Eve, and DĂa de los Muertos. Their name, “de rodilla” (“of the knee”), comes from the old-fashioned way of stretching the dough over one’s knee to make it paper-thin before frying.
With every bite, you’ll get a light, airy crunch followed by the warmth of cinnamon and sugar. These buñuelos are not just dessert—they’re part of cherished family traditions and celebrations. Whether you serve them with cinnamon sugar or drizzle them with miel de piloncillo (a Mexican syrup made with raw cane sugar), they’re guaranteed to bring joy to your table.
Why You’ll Love This Recipe
- Authentic holiday flavor – A true taste of Mexican Christmas traditions.
- Light and crispy – Paper-thin dough fried to golden perfection.
- Easy to make – Uses simple pantry ingredients.
- Crowd-pleaser – Perfect for parties, holidays, or cozy family gatherings.
Ingredients
For the Buñuelos
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- Âľ cup milk
- ÂĽ cup butter
- 1 teaspoon vanilla extract
- 2 eggs, beaten
- Canola or vegetable oil, for frying
For the Cinnamon-Sugar Coating
- 1 cup sugar
- 1 teaspoon cinnamon
Step-by-Step Instructions
Step 1: Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, salt, and cinnamon.
Step 2: Prepare the Milk Mixture
In a small saucepan, heat the milk, butter, and vanilla extract until it just comes to a boil. Remove from heat and let it cool to room temperature.
Step 3: Mix Eggs and Milk
In a separate bowl, whisk the beaten eggs. Once the milk mixture has cooled, add it to the eggs and whisk quickly to combine.
Step 4: Form the Dough
Pour the egg-and-milk mixture into the dry ingredients. Mix well until a dough forms.
Step 5: Knead the Dough
Transfer the dough onto a lightly floured surface. Knead for about 2–3 minutes, or until smooth and elastic.
Step 6: Shape the Dough
Divide the dough into 20 small balls. Roll each one out into a thin tortilla shape.
Step 7: Dry the Tortillas
Lay the rolled tortillas on a clean tablecloth and let them dry slightly. Flip them once so both sides dry evenly—this removes excess moisture, ensuring a crispy texture.
Step 8: Fry the Buñuelos
Heat about 1 inch of oil in a wide skillet. Once hot, carefully place a tortilla into the oil. Fry until golden brown, turning once. Transfer to a paper towel-lined bowl, standing them vertically to drain excess oil.
Step 9: Coat with Cinnamon Sugar
While still warm, sprinkle both sides generously with the cinnamon-sugar mixture.
Step 10: Serve and Enjoy
Serve immediately with hot chocolate, coffee, or piloncillo syrup for dipping.
Expert Tips & Variations
- Stretch thinly: The thinner you roll the dough, the crispier your buñuelos will be.
- Try the knee method: For a traditional touch, carefully stretch the dough over a clean, floured knee until almost transparent.
- Add syrup: Instead of cinnamon sugar, serve with miel de piloncillo (a syrup made from raw cane sugar, cinnamon, and cloves).
- Make ahead: Fry the buñuelos a few hours before serving and store them uncovered so they stay crisp.
Important Notes
- Don’t skip the drying step—it’s key for crispiness.
- Always make sure your oil is hot enough (around 350°F / 175°C) before frying, or the buñuelos will absorb too much oil.
- Fry one at a time to maintain oil temperature.
Nutritional Information (per serving, approx. 1 buñuelo)
- Calories: 170
- Carbohydrates: 22g
- Protein: 3g
- Fat: 8g
- Fiber: 1g
- Sugar: 10g
(Values will vary depending on frying oil absorption and coating amounts.)
Frequently Asked Questions (FAQ)
1. Why are they called “Buñuelos de Rodilla”?
Traditionally, the dough was stretched over the knee (rodilla) to make it very thin before frying.
2. Can I make the dough ahead of time?
Yes! You can prepare the dough up to 24 hours in advance. Keep it wrapped in plastic wrap in the refrigerator.
3. What’s the best oil for frying buñuelos?
Use a neutral oil with a high smoke point, like canola or vegetable oil.
4. Can I bake buñuelos instead of frying them?
Frying gives the authentic crispy texture, but you can bake them at 375°F until golden. Just note they won’t be quite as airy and crunchy.
5. How do I store leftover buñuelos?
Store in an airtight container at room temperature for up to 2 days. For best texture, enjoy the same day they’re made.