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Golden, crispy Mexican buñuelos de viento sprinkled with 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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert, Mexican Dessert, Snack
Cuisine Mexican
Servings 16

Equipment

Ingredients
  

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.
    Flour being poured into a large mixing bowl outdoors for making buñuelos de viento.
  • Add the sugar, baking powder, and salt.
    Sugar, baking powder, and salt added to flour for buñuelos batter.
  • Whisk the dry ingredients together until evenly combined.
    Whisking flour, sugar, baking powder, and salt in a mixing bowl.

Make the Wet Mix

  • In a separate bowl pour in the milk.
    Milk being poured into a clean bowl to start the wet mixture.
  • Crack in the eggs and whisk until smooth.
    Eggs cracked into milk and whisked to create the wet mixture.
  • Add the vanilla extract and whisk again.
    Vanilla extract being poured into the wet mixture for buñuelos.
  • Pour in the melted butter and whisk until well combined.
    Melted butter being poured into the wet buñuelos batter mixture.

Combine

  • Pour the wet mixture into the bowl with the dry mixture.
    Wet mixture being poured into dry ingredients to make buñuelos batter.
  • Whisk until the batter is smooth and pourable. Do not over-mix.
    Buñuelos batter being whisked until smooth and pourable.

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.
    Rosette mold heating inside hot oil before dipping into batter.
  • Lift the mold from the oil and gently tap it on a paper towel to remove excess oil.
    Hot rosette mold being tapped 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.
    Rosette mold being dipped three quarters into buñuelos batter.

Fry the Buñuelo

  • Transfer the batter-coated mold directly into the hot oil.
    Batter-coated rosette mold entering hot oil to fry buñuelo.
  • 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.
    Buñuelo frying in hot oil until lightly golden on the bottom.

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.
    Fried buñuelo being lifted from oil and drained.
  • In a shallow plate mix the sugar and cinnamon together until evenly combined.
    Cinnamon and sugar mixed together in a shallow plate for coating freshly fried buñuelos de viento.

Coat the Buñuelo

  • While still warm coat both sides in the cinnamon sugar mixture.
    Warm buñuelo being coated in cinnamon sugar mixture.
  • Shake off excess sugar.
    Coated buñuelo being lifted and shaken to remove excess cinnamon 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!
    Golden, crispy Mexican buñuelos de viento sprinkled with cinnamon sugar.

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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