Buñuelos Recipe Mexican Vegan Delight Made Easy

Buñuelos are a beloved Mexican treat, especially popular during festive seasons like Christmas and New Year’s Eve. These crispy, golden fritters are traditionally drizzled with cinnamon sugar or piloncillo syrup, delivering a perfect balance of crunch and sweetness.

But what if you want to enjoy this classic without any animal products? That’s where this Mexican vegan buñuelos recipe steps in!

Using simple, wholesome ingredients, this recipe allows you to whip up light and airy vegan buñuelos that maintain all the authentic flavors you love. Whether you’re vegan, have dietary restrictions, or just want to try a plant-based twist on a classic, these buñuelos will quickly become a favorite in your kitchen.

Making buñuelos from scratch might sound intimidating, but with this step-by-step guide, you’ll be frying up perfect, crispy circles of joy in no time. Plus, they’re incredibly versatile—serve them as a dessert, snack, or even a sweet breakfast treat.

Ready to dive into this delightful Mexican vegan recipe? Let’s get cooking!

Why You’ll Love This Recipe

This vegan buñuelos recipe is a fantastic way to enjoy a traditional Mexican dessert while keeping things plant-based. The dough is soft yet sturdy enough to hold its shape during frying, resulting in a crispy, golden exterior and a tender, slightly chewy inside.

Unlike many recipes that require eggs or dairy, this version uses simple vegan substitutes that won’t compromise on taste or texture.

Another reason to love this recipe is its flexibility. You can easily customize the toppings, from classic cinnamon sugar to a drizzle of agave syrup or even a sprinkle of powdered sugar.

Plus, it’s a great activity for family and friends, perfect for celebrations or cozy weekends at home.

Feeling inspired? After you try this, you might want to explore other delicious vegan recipes like our Lemon Ricotta Pasta With Arugula Recipe or enjoy some comforting Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup unsweetened plant-based milk (almond, soy, oat, or your choice)
• 2 tablespoons vegetable oil (plus more for frying)
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground cinnamon (for topping)
• 1/4 cup powdered sugar (for topping)

Equipment

• Mixing bowls
• Whisk
• Rolling pin
• Large frying pan or deep skillet
• Tongs or slotted spoon
• Paper towels
• Measuring cups and spoons
• Cooling rack or plate lined with paper towels

Instructions

1. Prepare the dough: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, combine the plant-based milk, vegetable oil, vanilla extract, and apple cider vinegar.
2. Mix wet and dry ingredients: Gradually pour the wet mixture into the dry ingredients, stirring with a spoon or your hands until a soft dough forms. It should be smooth and slightly sticky but manageable.
3. Knead the dough: Transfer the dough to a lightly floured surface and knead for about 5 minutes until it becomes elastic and smooth. If the dough is too sticky, sprinkle a little more flour.
4. Rest the dough: Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 30 minutes at room temperature. This helps relax the gluten and makes rolling easier.
5. Roll out the dough: Divide the dough into 8 equal portions. Using a rolling pin, roll each portion into a thin circle about 7-8 inches in diameter. The thinner the dough, the crispier the buñuelos will be.
6. Heat the oil: Pour about 2 inches of vegetable oil into a large frying pan or deep skillet. Heat over medium heat until it reaches 350°F (175°C) or until a small piece of dough sizzles and floats to the top.
7. Fry the buñuelos: Carefully slide one dough circle into the hot oil. Fry for about 30-45 seconds on each side or until golden brown and crispy. Use tongs or a slotted spoon to flip and remove them.
8. Drain excess oil: Place the fried buñuelos on a cooling rack or paper towels to drain excess oil. Repeat frying with the remaining dough circles, ensuring the oil temperature stays consistent.
9. Add the topping: While still warm, sprinkle the buñuelos generously with a mixture of powdered sugar and ground cinnamon.
10. Serve immediately: Buñuelos are best enjoyed fresh and warm. Serve them with a cup of hot chocolate or coffee for the ultimate Mexican treat experience.

Tips & Variations

“For extra flavor, try adding a teaspoon of orange zest to the dough or sprinkle some chili powder mixed with sugar for a spicy-sweet twist!”

• Gluten-free option: Substitute all-purpose flour with a gluten-free flour blend, but note the texture might be slightly different.
• Syrup drizzle: Instead of cinnamon sugar, drizzle buñuelos with warm piloncillo syrup or agave nectar for a luscious finish.
• Shape creativity: Experiment with different shapes like triangles or strips for a fun presentation.
• Make it savory: Skip the sugar topping and sprinkle with a pinch of sea salt and a dash of smoked paprika for a savory snack.
• Storage: Buñuelos are best eaten fresh but can be stored in an airtight container for up to 2 days. Reheat in a toaster oven to regain crispiness.

Nutrition Facts

Serving Suggestions

Buñuelos are incredibly versatile and pair wonderfully with various beverages and accompaniments. For a traditional Mexican experience, serve your vegan buñuelos with a warm cup of Mexican hot chocolate or café de olla.

The rich, spiced chocolate perfectly complements the crispy, sweet fritters.

You can also enjoy them alongside fresh fruit like sliced mango or berries to add a juicy contrast. For a fun brunch idea, serve buñuelos with vegan whipped cream and a drizzle of maple syrup.

Want to explore more tasty vegan recipes? Try our Lion’S Mane Mushroom Crumble Recipes for an umami-packed dish or finish your meal with a refreshing Low Fodmap Appetizer Recipes selection.

Conclusion

Making vegan Mexican buñuelos at home is easier than you might think, and the results are truly rewarding. This recipe captures the essence of traditional buñuelos with a plant-based twist, ensuring everyone can enjoy this crispy, sweet delight.

Whether you’re celebrating a holiday or simply craving a delicious snack, these buñuelos offer comfort and joy in every bite.

By using pantry staples and simple techniques, you can bring a little taste of Mexico into your kitchen while adhering to a vegan lifestyle. Plus, the recipe’s adaptability means you can customize it to suit your flavor preferences and dietary needs.

Give these buñuelos a try and savor the crispy, cinnamon-scented goodness—they just might become your new favorite treat!

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