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  1. Buñuelos with Caramel and Chocolate Sauces

Buñuelos with Caramel and Chocolate Sauces

01:30:00 12 servings, 1 buñuelo (52 g) and 2 tsp. (10 mL) sauce each
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12 servings, 1 buñuelo (52 g) and 2 tsp. (10 mL) sauce each

Here's a sweet treat for you to try - these buñuelos, thin, deep-fried Mexican-style pastries, are served with two kinds of sauce for dipping.

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Make It

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  • Reserve 2 Tbsp. flour. Combine remaining flour with 1 Tbsp. sugar, baking powder and salt on clean work surface; make 10-inch well in centre. Whisk egg, butter and 3/4 cup water until blended. Pour small amount into centre of flour mixture; knead until blended. Gradually add remaining egg mixture, kneading after each addition until blended. Continue to knead dough until smooth and elastic. Divide dough into 12 pieces; roll each into ball. Place in large bowl; cover with damp kitchen towel. Let stand 30 min.
  • Microwave caramels and remaining water in microwaveable bowl on HIGH 1 min. or until caramels are completely melted and mixture is well blended, stirring after 30 sec. Repeat in separate microwaveable bowl with chocolate and Cool Whip. Combine cinnamon and remaining sugar.
  • Heat oil in large deep skillet to 375ºF. Meanwhile, re-moisten kitchen towel; squeeze out excess water. Place towel on work surface, then place 1-1/2-L round casserole dish on centre of towel. Bring short ends of towel together over bowl, then tie together. Turn casserole dish upside down. Place 1 ball of dough on lightly floured surface; roll into 4-inch round. Place dough on covered casserole dish; use hands to carefully stretch dough (over bowl) to 8-inch round.
  • Add dough round to hot oil; cook 2 min. or until golden brown on both sides, turning and carefully pressing dough into oil with slotted spoon after 1 min. Remove buñuelo from oil; drain on paper towels. Immediately sprinkle both sides of buñuelo with some of the cinnamon sugar. Repeat with remaining dough rounds.
  • Serve buñuelos with caramel and chocolate sauces.


When stretching each dough round over prepared casserole dish, be careful to not tear the dough. It helps to rotate the casserole dish while stretching the dough into the 8-inch round. Also, when frying the buñuelos, the dough is pressed into the hot oil with the slotted spoon to help keep it immersed in the hot oil for even frying. Be careful to avoid bursting any bubbles on the dough since that would cause the oil to seep inside the buñuelos making them greasy.

How to Make Smaller Buñuelos

Prepare recipe as directed, dividing and rolling dough into 16 balls instead of 12 balls.


  • 12 servings, 1 buñuelo (52 g) and 2 tsp. (10 mL) sauce each

Nutritional Information

Serving Size 12 servings, 1 buñuelo (52 g) and 2 tsp. (10 mL) sauce each
Calories 280
% Daily Value
Total fat 9g
Saturated fat 3g
Cholesterol 20mg
Sodium 170mg
Carbohydrate 45g
Dietary fibre 1g
Sugars 21g
Protein 4g
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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