Restaurant, Latino, bunuelos (fried yeast bread)
Whole food · Restaurant Foods
Photo: Wikipedia
Buñuelos are golden, puffy fritters made from a yeasted dough, fried until crisp on the outside and delightfully airy inside. They offer a satisfying crunch with a subtle sweetness, providing a quick energy boost from their carbohydrate-rich base.
💚 Why it's loved
People adore buñuelos for their irresistible combination of a crispy exterior and soft, pillowy interior, often enhanced with cinnamon sugar or a sweet syrup. They are deeply tied to holiday traditions and family gatherings across Latin America, making them a beloved comfort food.
⚠️ Watch-outs & how to enjoy it better
As a fried food high in refined carbs and sugar, buñuelos can cause rapid blood-sugar spikes and are calorie-dense, which may be a concern for those managing blood sugar or weight. To enjoy them more mindfully, pair a small portion with a source of protein or healthy fat (like a side of nuts or cheese) to slow digestion, and consider sharing a single serving.
Key benefits
- Provides quick energy from carbohydrates
- Contains some protein from wheat flour
- A festive, culturally significant treat
- Can be a comforting, indulgent snack
- Often made with simple, pantry-stable ingredients
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
In some regions of Mexico, it's a New Year's tradition to eat 12 buñuelos at midnight, one for each month of the coming year, while making a wish for each.
Full nutrition (scales with serving)
| Water | 15.3 g |
| Energy | 462 kcal |
| Energy | 1935 kj |
| Protein | 8.0 g |
| Total lipid (fat) | 26.2 g |
| Ash | 1.9 g |
| Carbohydrate, by difference | 48.6 g |
| Fiber, total dietary | 1.5 g |
| Total Sugars | 12.2 g |
| Sucrose | 7.3 g |
| Glucose | 2.2 g |
| Fructose | 2.4 g |
| Lactose | 0.00 g |
| Maltose | 0.34 g |
| Galactose | 0.00 g |
| Starch | 32.4 g |
| Calcium, Ca | 215 mg |
| Iron, Fe | 1.8 mg |
| Magnesium, Mg | 19.0 mg |
| Phosphorus, P | 157 mg |
| Potassium, K | 104 mg |
| Sodium, Na | 418 mg |
| Zinc, Zn | 0.91 mg |
| Copper, Cu | 0.04 mg |
| Manganese, Mn | 0.39 mg |
| Selenium, Se | 10.7 ug |
| Thiamin | 0.11 mg |
| Riboflavin | 0.14 mg |
| Niacin | 2.0 mg |
| Pantothenic acid | 0.34 mg |
| Vitamin B-6 | 0.06 mg |
| Choline, total | 43.8 mg |
| Betaine | 15.9 mg |
| Vitamin E (alpha-tocopherol) | 0.98 mg |
| Tocopherol, beta | 0.11 mg |
| Tocopherol, gamma | 5.6 mg |
| Tocopherol, delta | 2.1 mg |
| Tocotrienol, alpha | 0.02 mg |
| Tocotrienol, beta | 0.12 mg |
| Tocotrienol, gamma | 0.02 mg |
| Tocotrienol, delta | 0.01 mg |
| Vitamin K (phylloquinone) | 25.8 ug |
| Vitamin K (Dihydrophylloquinone) | 11.1 ug |
| Vitamin K (Menaquinone-4) | 2.1 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 6.8 g |
| SFA 4:0 | 0.07 g |
| SFA 6:0 | 0.05 g |
| SFA 8:0 | 0.04 g |
| SFA 10:0 | 0.08 g |
| SFA 12:0 | 0.08 g |
| SFA 14:0 | 0.37 g |
| SFA 15:0 | 0.04 g |
| SFA 16:0 | 3.9 g |
| SFA 17:0 | 0.06 g |
| SFA 18:0 | 2.0 g |
| SFA 20:0 | 0.08 g |
| SFA 22:0 | 0.05 g |
| SFA 24:0 | 0.02 g |
| Fatty acids, total monounsaturated | 9.4 g |
| MUFA 14:1 | 0.02 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.23 g |
| MUFA 16:1 c | 0.22 g |
| MUFA 17:1 | 0.04 g |
| MUFA 18:1 | 9.0 g |
| MUFA 18:1 c | 8.4 g |
| MUFA 20:1 | 0.16 g |
| MUFA 22:1 | 0.01 g |
| MUFA 22:1 c | 0.01 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 7.1 g |
| PUFA 18:2 | 6.3 g |
| PUFA 18:2 n-6 c,c | 6.1 g |
| PUFA 18:2 CLAs | 0.04 g |
| PUFA 18:3 | 0.68 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.67 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.05 g |
| PUFA 20:3 | 0.01 g |
| PUFA 20:3 n-3 | 0.01 g |
| PUFA 20:3 n-6 | 0.01 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:4 | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Fatty acids, total trans | 0.78 g |
| Fatty acids, total trans-monoenoic | 0.58 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.56 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.20 g |
| Fatty acids, total trans-polyenoic | 0.20 g |
Amino acid profile (per 100g)
| Tryptophan | 0.09 g |
| Threonine | 0.25 g |
| Isoleucine | 0.31 g |
| Leucine | 0.63 g |
| Lysine | 0.33 g |
| Methionine | 0.16 g |
| Cystine | 0.12 g |
| Phenylalanine | 0.38 g |
| Tyrosine | 0.22 g |
| Valine | 0.39 g |
| Arginine | 0.30 g |
| Histidine | 0.19 g |
| Alanine | 0.25 g |
| Aspartic acid | 0.45 g |
| Glutamic acid | 2.3 g |
| Glycine | 0.22 g |
| Proline | 0.82 g |
| Serine | 0.42 g |
FAQ
What's the difference between buñuelos and donuts?
Buñuelos are typically made from a yeasted, bread-like dough that's fried, resulting in a lighter, airier texture. Donuts often use a richer, cake-like or yeast dough and are frequently shaped with a hole, while buñuelos are usually flat discs or puffy balls.
Are buñuelos gluten-free?
Traditional buñuelos are made with wheat flour and therefore contain gluten. Gluten-free versions can be made using alternative flours like rice or almond flour, but this changes the texture significantly.
How do you keep buñuelos crispy?
Buñuelos are best served immediately after frying. If you need to store them, let them cool completely, then keep them in an airtight container at room temperature for up to 2 days. You can re-crisp them briefly in a low oven.