Easy Bunuelos (Only 4 Ingredients) Recipe
If you have a craving for a sweet, crispy treat that’s surprisingly simple to make, you are going to love this recipe. Easy Bunuelos (Only 4 Ingredients) captures the magic of traditional Latin American fritters with a minimal ingredient list that delivers maximum flavor and crunch. These golden, pillowy delights are perfect for breakfast, dessert, or a festive snack, and once you make them yourself, you’ll wonder why you haven’t been making them all along!

Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role to create the perfect bunuelos, combining to give you that delightful texture and irresistible flavor. The simplicity in the ingredients means less fuss but absolutely no sacrifice in taste or authenticity.
- All-purpose flour: Forms the base of the dough and gives bunuelos their structure.
- Baking powder: Adds just the right amount of lift to keep them airy and light.
- Salt: Enhances the flavor and balances the sweetness you’ll add later.
- Refined coconut oil: Adds moisture and tenderness to the dough without overpowering flavors.
- Warm water: Brings the dough together and helps develop its elasticity.
- Neutral vegetable oil: Perfect for frying, ensuring a crisp and golden finish.
- Cane sugar: Sweetens the final bunuelos in a natural, caramel-like way when combined with cinnamon.
- Cinnamon: Pumps up the warmth and spice, making the sugar topping truly addictive.
How to Make Easy Bunuelos (Only 4 Ingredients)
Step 1: Prepare the Dough
Start by sifting 2 cups of all-purpose flour and ½ teaspoon of baking powder into a large mixing bowl. Add ½ teaspoon salt and whisk everything together to evenly distribute. Pour in 3 tablespoons of melted refined coconut oil and ⅔ cup of warm water, mixing until the dough begins to come together.
Step 2: Knead Until Smooth and Elastic
Turn the dough out onto a lightly floured surface and knead it lovingly for 10 to 15 minutes. You’re aiming for a ball that is sticky enough to hold together but not cling to your hands. Need to adjust? Add a splash of water tablespoon by tablespoon if it’s too crumbly, or sprinkle a bit of flour if it’s overly sticky. This kneading builds strength and elasticity, key to those perfect bunuelos.
Step 3: Shape and Rest the Dough
Divide the dough ball into about 8 equal pieces. Roll each piece between your palms until smooth and flatten them slightly. Cover these little dough rounds with a towel and let them rest for 30 minutes — this step helps the dough relax making it easier to roll thin.
Step 4: Roll Out the Bunuelos
Prepare your workspace: flour a tortilla press or surface lightly. If you have a tortilla press, line it with plastic to prevent sticking, flour each side of a dough disc, and press it into a thin circle. If not, use a rolling pin on a floured surface, then stretch the dough further over a tea towel resting on your knee or a large bowl. The dough should be almost see-through thin, which ensures crispy yet tender bunuelos.
Step 5: Fry to Golden Perfection
Heat 1 to 2 cups of neutral oil in a deep stockpot to 350-375°F. Test the temperature by dropping a small piece of dough in—once it sizzles and rises, you’re ready. Fry one bunuelo at a time for 30-45 seconds per side until a glorious golden brown appears. Use a spoon or spatula to gently press down while frying to keep the bubbles manageable. Transfer cooked bunuelos to a paper towel-lined tray to absorb excess oil.
Step 6: Sprinkle and Serve
While the bunuelos are still warm, sprinkle them generously with a mix of 6 tablespoons cane sugar and ½ tablespoon cinnamon. This classic cinnamon sugar is the finishing touch that makes these Easy Bunuelos (Only 4 Ingredients) absolutely irresistible.
How to Serve Easy Bunuelos (Only 4 Ingredients)

Garnishes
Classic cinnamon sugar is delightful, but you can take these bunuelos to the next level with a drizzle of honey or a dusting of powdered sugar. For a tropical twist, sprinkle some toasted coconut flakes or a little nutmeg. Fresh fruit like berries adds a welcome fresh contrast too.
Side Dishes
Easy Bunuelos (Only 4 Ingredients) pair beautifully with a cup of hot coffee or Mexican hot chocolate for mornings or dessert. They are also wonderful alongside fresh yogurt or a scoop of vanilla ice cream to balance their crispy sweetness with creamy indulgence.
Creative Ways to Present
Stack bunuelos in a small pyramid on a serving plate, dusted with sugar and scattered fruit around for a festive presentation. You can also serve them in paper cones for a fun, street-food vibe perfect for parties or casual gatherings. Another idea is to use small bowls of dipping sauces — caramel, chocolate, or even spicy mango salsa for a surprising bite.
Make Ahead and Storage
Storing Leftovers
Leftover bunuelos taste best fresh, but you can store them airtight at room temperature for up to 24 hours. Keep them away from moisture to preserve their crispiness. To regain some of that just-fried crunch, toast them lightly in a skillet before serving.
Freezing
If you want to enjoy bunuelos later, freeze uncoated, cooked bunuelos in a single layer on parchment-lined trays. Once frozen, transfer to a freezer-safe bag or container for up to a month. Freeze them quickly after frying to lock in freshness.
Reheating
Reheat frozen or stored bunuelos in a preheated oven at 350°F for about 5-8 minutes or until warm and crisp. Avoid microwaving as it can make them soggy. Reheating in a skillet with a touch of oil also works well to bring back that crunchy texture.
FAQs
Can I use a different type of flour for these Easy Bunuelos (Only 4 Ingredients)?
All-purpose flour works best for the texture, but you can experiment with whole wheat for a nuttier flavor, keeping in mind it may make the bunuelos a bit denser. Gluten-free blends might need adjustments and extra binding agents.
Is refined coconut oil necessary, or can I substitute it?
Refined coconut oil is neutral in flavor and ensures the dough is tender. You can substitute with another neutral-tasting oil like vegetable or canola oil if needed, but avoid strong-flavored oils that may alter the bunuelos’ taste.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough, wrap it tightly in plastic, and refrigerate for up to 24 hours. Just allow it to come to room temperature before rolling and frying for the best results.
How thin should I roll the dough?
Rolled bunuelos should be almost see-through, very thin but still sturdy enough to hold together during frying. Thin dough results in the signature crispiness with light, delicate bubbles.
Are bunuelos typically sweet or savory?
Bunuelos are traditionally sweet when coated in cinnamon sugar, as in this recipe, but many cultures also enjoy savory versions with different spices or toppings. This recipe is your perfect sweet and simple version.
Final Thoughts
Making your own Easy Bunuelos (Only 4 Ingredients) is such a rewarding and fun kitchen adventure. There’s something truly special about frying up these simple dough discs into golden, sugary clouds that everyone loves. Whether you’re sharing with family, impressing friends, or just treating yourself, this recipe is a keeper. So grab your ingredients, roll up your sleeves, and let the crunchy, sweet bliss begin!
PrintEasy Bunuelos (Only 4 Ingredients) Recipe
A simple and delicious recipe for easy buñuelos made with only four main ingredients. These crispy fried dough discs are sprinkled with cinnamon sugar for a perfect sweet treat that’s quick to make and loved by all.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 buñuelos 1x
- Category: Dessert
- Method: Frying
- Cuisine: Latin American
- Diet: Vegetarian
Ingredients
Dough
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoons refined coconut oil, melted
- ⅔ cup warm water
Frying & Topping
- 1–2 cups neutral vegetable oil (canola, peanut, corn, etc.)
- 6 tablespoons cane sugar
- ½ tablespoon cinnamon
Instructions
- Prepare the Dough: Sift the flour and baking powder into a large mixing bowl. Add the salt and whisk together to combine evenly. Pour in the melted coconut oil and warm water, then mix until a dough begins to form.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for 10-15 minutes until it becomes smooth and elastic. The dough should be sticky enough to hold together without sticking excessively to your hands. Adjust with small amounts of water or flour if necessary.
- Divide and Rest: Cut the dough ball into approximately 8 equal pieces. Roll each piece into smooth balls with your palms and then flatten them slightly. Cover them with a towel and let rest for 30 minutes to relax the gluten and make rolling easier.
- Prepare Sugar Mixture & Oil: While the dough rests, mix the cane sugar and cinnamon in a bowl. Pour 1-2 inches of neutral vegetable oil into a large stockpot and heat it to 350-375°F (175-190°C) for frying.
- Roll out the Buñuelos: If using a tortilla press, line it with plastic sheets, lightly flour each side of a dough disc, and press to form thin tortillas. Alternatively, roll out each piece on a floured surface with a rolling pin, then gently stretch it further using a clean tea towel over your knee or a bowl until almost see-through.
- Fry the Buñuelos: Carefully add one buñuelo at a time to the hot oil. Fry for 30-45 seconds per side or until golden brown, pressing gently with a spoon or spatula to prevent the dough from puffing excessively. The buñuelos should be crisp and bubbly but flat enough to hold their shape.
- Drain and Coat: Remove each fried buñuelo and drain on the paper towel-lined tray to absorb excess oil. Immediately sprinkle both sides generously with the cinnamon-sugar mixture. Repeat the process until all buñuelos are fried.
- Serve: Serve the buñuelos warm and enjoy this delightful, crispy sweet treat immediately for the best texture and flavor.
Notes
- Ensure oil temperature stays consistent between 350-375°F for even frying.
- Use refined coconut oil for a neutral flavor in the dough.
- Adjust cinnamon-sugar topping quantity to taste.
- Buñuelos are best eaten fresh to maintain crispiness.
- You can substitute coconut oil with vegetable oil if preferred.
- If dough is too sticky, sprinkle more flour while kneading; if too dry, add water by tablespoon.
Nutrition
- Serving Size: 1 buñuelo
- Calories: 180
- Sugar: 6g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: buñuelos, easy dessert, fried dough, cinnamon sugar, Latin American dessert, simple recipe