Buñuelos de Viento (Mexican “Airy” Buñuelos)

Buñuelos de viento are one of the most magical holiday treats. Light, crisp, airy, and coated in cinnamon sugar while still warm, they bring back memories of winter nights, family gatherings, and cozy kitchen smells. These fry up beautifully using a rosette-style mold, creating the signature delicate shape that is famous throughout Mexico during Christmas.

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Quick Recipe Snapshot

• Flavor profile: Light, crispy, and sweet with warm notes of cinnamon and vanilla.
• Prep time: 10 minutes.
• Cook time: 15 minutes.
• Total time: 25 minutes.
• Servings: About 15–20 buñuelos depending on mold size.
• Skill level: Beginner friendly with a little practice.

Watch the Video

Want to see exactly how the batter should cling to the mold? Or how to gently shake off each fritter into the oil? Watch the full step-by-step video to see the whole process in action before you start frying. It’ll help you nail the texture and rhythm on your first try.

A Quick History

• Buñuelos originated in Spain, then spread across Latin America, each region creating its own unique variation.
• Buñuelos de viento (“wind buñuelos”) are known for their airy, hollow texture created by frying a thin batter using a hot mold.
• They are especially popular around Christmas and New Year in Mexico, where the cinnamon-sugar coating is a holiday classic.

Why You’ll Love These Buñuelos de Viento

• Uses simple ingredients you probably already have in your kitchen.
• Fries up incredibly crispy with a light, airy texture.
• Perfect for holidays, parties, or a fun weekend dessert.
• Mold method gives you that traditional rosette shape without rolling dough.

Ingredient Spotlight

Step-by-Step: How to Make Buñuelos de Viento

1. In a mixing bowl, whisk together the flour, sugar, salt, and baking powder.
2. In a separate bowl, whisk together the eggs, milk, vanilla, and melted butter.
   Make sure all wet ingredients are at room temperature.
   Cold milk or eggs will cause the melted butter to solidify and create lumps in the batter.
   Mix until just combined. Do not overmix or the batter will become heavy.
3. Heat vegetable oil over medium-high heat in a pot deep enough for the mold to submerge, bringing the oil to about 350°F (175°C).
4. Place the mold in the hot oil for several minutes to heat up. This step is crucial for releasing the buñuelo.
5. Tap the hot mold onto a paper towel to remove excess oil.
6. Dip the mold into the batter, making sure not to submerge it completely. Leave the top edge of the mold uncoated so it can release.
7. Place the mold back into the hot oil. The buñuelo will begin to puff and release from the mold. Use a gentle up-and-down motion if needed.
8. Fry until lightly golden and crisp, then gently remove to a paper towel–lined tray.
9. In a shallow plate, mix sugar and cinnamon together, then while still warm coat the buñuelo generously in the cinnamon sugar.

Buñuelos de Viento (Mexican Rosette Buñuelos)

These crispy and airy buñuelos de viento are made using a traditional rosette mold and coated in cinnamon sugar while still warm. They’re light, delicate, and perfect for Christmas, New Year, or any time you want a classic Mexican treat. The key is keeping the mold hot, dipping only three quarters of the way into the batter, and coating immediately after frying so the sugar sticks beautifully.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dessert, Mexican Dessert, Snack

Cuisine Mexican

Servings 16

Equipment

• Rosette mold (buñuelera)
• Wide pan or deep skillet
• Mixing bowls
• Whisk
• Paper towels
• Tongs or wooden spatula

Ingredients

  

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Dry Mix

• 1 ½ cups all-purpose flour
• 2 tablespoons sugar
• ½ teaspoon baking powder
• ¼ teaspoon salt

Wet Mix

• 1 ⅓ cups milk
• 2 large eggs
• ½ teaspoon vanilla extract
• 2 tablespoons melted butter

For Frying & Coating

• Vegetable oil for frying
• 1 cup sugar
• 2 teaspoons ground cinnamon

Instructions

 

Make the Dry Mix

• Add the flour to a large mixing bowl.
  
• Add the sugar, baking powder, and salt.
  
• Whisk the dry ingredients together until evenly combined.
  

Make the Wet Mix

• In a separate bowl pour in the milk.
  
• Crack in the eggs and whisk until smooth.
  
• Add the vanilla extract and whisk again.
  
• Pour in the melted butter and whisk until well combined.
  

Combine

• Pour the wet mixture into the bowl with the dry mixture.
  
• Whisk until the batter is smooth and pourable. Do not over-mix.
  

Prepare the Mold and Oil

• Heat vegetable oil in a wide pan. You need enough oil for the mold to submerge. Bring the oil to 350°F (175°C). This is the ideal temperature for buñuelos de viento to release properly and fry crisp without absorbing excess oil.
• Place the rosette mold in the hot oil to heat it fully.
  
• Lift the mold from the oil and gently tap it on a paper towel to remove excess oil.
  

Dip the Mold

• Immediately dip the hot mold into the batter. Submerge only three quarters of the way. Do not let the batter go over the top. Lift the mold and let excess batter drip off.
  

Fry the Buñuelo

• Transfer the batter-coated mold directly into the hot oil.
  
• Hold still for a moment, then gently lift and lower the mold to help the buñuelo release. If needed use a utensil to help the edges loosen until it slides off.
  
• Fry until the bottom is lightly golden and then flip and fry the other side until golden.
  

Drain and Make the Cinnamon Sugar

• Lift the buñuelo from the oil and let excess oil drip off. You can place it on a towel briefly to absorb excess oil.
  
• In a shallow plate mix the sugar and cinnamon together until evenly combined.
  

Coat the Buñuelo

• While still warm coat both sides in the cinnamon sugar mixture.
  
• Shake off excess sugar.
  

Repeat

• Reheat the mold in the oil for 10 to 15 seconds before each new buñuelo.
• Tap the mold on a paper towel, dip into the batter, and fry again.
• Continue until all the batter is used and you have a plate full of delicious golden buñuelos!
  

Notes

• Use vegetable oil for frying. You need enough oil for the mold to dip in comfortably.
• These are buñuelos de viento, which means they are made using a mold.
• Coat them in cinnamon sugar while warm so the sugar sticks easily.
• Do not over-mix the batter. Mix only until smooth.
• Always keep the mold hot. Leave it in the oil before each fry.
• Tap the mold on a paper towel before dipping into the batter to help the buñuelo release properly.
• The batter should be thin like pancake batter. If it thickens as it sits, add a splash of milk.

Keyword authentic Mexican recipes, buñuelos de viento, Christmas recipes, cinnamon sugar fritters, holiday treats, Mexican buñuelos, Mexican desserts, Mexican sweets, rosette buñuelos

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Pro Tips for Best Buñuelos de Viento

• Always keep the mold hot. If it cools down, the batter will not cling properly.
• Tap the mold on a paper towel before dipping it in the batter to remove excess oil.
• Never dip a cold mold into batter. It will stick and refuse to release.
• Season a new mold before using it. Let the mold sit in hot oil for several minutes the first time you use it. This helps the metal absorb oil and release buñuelos more easily.
• Do not overmix the batter. A few small lumps are fine and help keep it light.
• Use room temperature wet ingredients. Cold milk or eggs will cause the melted butter to solidify and create lumps in the batter.
• Check the batter consistency. It should be thin and pourable like pancake batter. If it becomes too thick as it sits, whisk in 1–2 teaspoons of milk.
• Coat the buñuelos while warm so the cinnamon sugar sticks beautifully.

Common Mistakes to Avoid

• Using cold wet ingredients. Cold milk or eggs will cause the melted butter to firm up and create lumps in the batter.
• Not heating the mold long enough. A warm or semi-hot mold will not pick up the batter correctly and will cause sticking.
• Dipping the mold too deep. If batter goes over the top edge of the mold, the buñuelo will fry onto it and refuse to release.
• Oil temperature too low. Oil below 350°F makes the buñuelos heavy, oily, and unable to release from the mold.
• Oil temperature too high. Oil that is too hot darkens the buñuelos too quickly and causes uneven cooking.
• Not tapping off excess oil. Too much oil on the mold prevents the batter from sticking cleanly.
• Overmixing the batter. This develops gluten and leads to dense, tough buñuelos.
• Coating after they cool. Cinnamon sugar will not stick if the buñuelos are no longer warm.

Storage and Make Ahead

• Best enjoyed fresh: They are crispiest right after frying.
• Store: Keep in a loosely covered container at room temperature for up to 1 day.
• Crisp back up: Reheat in a 350°F (175°C) oven for 3–4 minutes.
• Batter can be made ahead: Refrigerate up to 24 hours; stir gently before using.

Alternative Cooking Methods & Tips

• Air fryer: Not recommended for this recipe. You will not get the same airy, crisp texture.
• Shallow fry: Works in a pinch, but full submersion gives a more even puff and color.
• Rolled buñuelos: Those are the flat disc-style buñuelos and use a different type of dough. This recipe is specifically for buñuelos de viento using a mold.

How to Serve These Buñuelos

• Coated in cinnamon sugar while still warm.
• Served with hot chocolate during the holidays.
• Drizzled lightly with piloncillo syrup (optional).
• As part of a dessert platter for Christmas or winter gatherings.

FAQs

• Why did my buñuelo not release from the mold?
  The mold was not hot enough, had too much oil, or was completely submerged in batter. Make sure it is very hot, tap off excess oil, and leave the top edge uncoated.
• Why are my buñuelos heavy instead of light?
  The batter may have been overmixed or the oil may have been too cold. Mix just until combined and keep the oil at a steady medium-high heat.
• Can I freeze them?
  They are best fresh. Freezing affects the crisp texture, so it is not recommended.
• Can I use another oil?
  Any neutral, high-heat oil such as vegetable, canola, or soybean oil works well.
• Do I need a mold?
  Yes. This recipe is specifically written for buñuelos de viento made with a rosette-style mold.

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