Kimmie Gets Us into the Holiday Spirit with These Christmas Bunuelos

December 7, 2019

Bunuelos are a popular holiday dish in Southern Europe and Latin America. It generally refers to fried dough, but there are several iterations in the region. Colombian bunuelos are doughy balls made using yucca flour and white curd cheese; while Cuban bunuelos are made of ground yucca and malanga. On this special episode of Cooking with Kimmie, our chef teaches us how to make Mexican bunuelos. Unlike the others, this version uses pantry ingredients, and are flat and shaped like discs. They’re usually topped with cinnamon sugar or powdered sugar, then drizzled with syrup made from piloncillo.

No bwelo-bwelo, only bunuelos.

To get the right texture, it’s important to balance the flour and water in your dough. If there’s too little liquid, you’re gonna end up with tough, rock-hard fritters. You’re bound to have leftover dough. And since we don’t recommend re-working it into a new batch, we encourage you to fry them as little strips of bunuelos. (That’s what we did, and we loved it.)

For a Filipino twist, our recipe swaps out the piloncillo syrup for coco jam. But you can really customize the toppings as you want. Just remember that there’s not a lot of sugar in the dough itself, so most of the sweetness will come from whatever you add later.

Christmas Bunuelos

  • Serves: 6-12 people
  • Active time: 45 mins
  • Total time: 45 mins + 30 mins to 2 hrs
  • Difficulty: Easy



  • 2 ½ cups flour
  • 1 tsp. salt
  • 2 tsp. baking powder
  • 1 ½ cup water, hot
  • Oil, for frying


  • ½ cup powdered sugar
  • ¾ cup coco jam or caramel sauce, warmed


  1. For the dough, whisk together flour, salt, and baking powder in a large bowl.
  2. Slowly add the hot water while stirring with a wooden spoon, and stir until the dough comes together.
  3. Turn dough out onto a floured surface and knead until smooth and just combined, about 2-3 minutes, taking care not to overwork.
  4. Return the dough to an oiled bowl and cover.
  5. Let the dough rest for at least 30 minutes and up to 2 hours.
  6. Preheat oil for frying, 350F.
  7. Once the dough has rested, roll it out to about ¼ inch think.
  8. Cut out 3-inch circles of the dough using a round cutter and set pieces aside underneath a towl to prevent them from drying out.
  9. Carefully lower the bunuelos into the hot oil, making sure not to crowd the pan.
  10. Fry for about 2-4 minutes, or until golden brown with large bubbles on the surface.
  11. Remove from the oil and set to drain on paper towels or over a cooling rack.
  12. Serve with a generous sifting of powdered sugar on each piece, and drizzle with caramel or coco jam, if desired.​
Jica Simpas Jica Simpas

Jica hopes that by writing about food she'll actually learn how to cook. But for now, she'll happily just eat everything—especially cookies.

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