Buñuelos Topped with Strawberries, Mangos, and Caramel

Buñuelos con Fresas, Mangos y Cajeta


Preparation info

  • Difficulty


  • Makes



Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

Buñuelos are tortilla-like fritters usually made around Christmas time. One day while I was scrambling for a dessert for a summer barbecue, I decided to make buñuelos but with a summer twist. I topped the buñuelos with some gorgeous summer strawberries I had picked up at a farmers market and my tropical favorite, juicy mangos. As I rummaged through my pantry looking for the powdered sugar I spotted the cajeta (Mexican caramel) and decided to drizzle some over the fruit. I quickly finished it off by dusting the colorful dessert with powdered sugar. These taste as good as they look. Feel free to top your buñuelos with any seasonal fruit available. My guests were impressed because they looked so vibrant and fresh and tasted like summer with a hint of winter.


  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup milk
  • 4 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 2 eggs, beaten
  • 1 cup canola oil for frying


  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon


  • 4 cups sliced strawberries
  • 2 mangos, peeled, pitted, and diced
  • ½ cup cajeta (Mexican caramel sauce)
  • ¼ cup powdered sugar


In a mixing bowl combine flour, baking powder, salt, and cinnamon.

In a saucepan heat milk, butter, and vanilla and bring just to a boil. Remove from heat. In a separate bowl, beat eggs and add to the warm milk mixture while whisking quickly.

Add the liquid mixture to dry ingredients and mix well. Knead dough on lightly floured surface 2 to 3 minutes until smooth.

Divide dough into 20 equal portions. With a rolling pin, roll out each portion of dough to resemble a tortilla. (Unlike our traditional Christmas buñuelos these do not have to be as thin and do not need to sit out overnight to dry. This makes for thicker fried bread as opposed to a crunchy fritter-like buñuelo.)

In a wide baking dish combine sugar and cinnamon for coating. Reserve for coating buñuelos after frying.

Heat oil in a skillet wide enough for the buñuelos to fry flat. Deep-fry one at a time until golden brown, turning once. Remove from pan and stand vertically in a bowl lined with paper towels to drain excess oil.

While warm, sprinkle both sides of the buñuelos with cinnamon-sugar coating.

Plate the buñuelos, add strawberries and mangos, drizzle some cajeta over the fruit, and sprinkle with powdered sugar.