Celebrate with Traditional Mexican Holiday Desserts

Why Your Holiday Table Needs These Desserts

Want to Cook Delicious Plant-Based Meals From Scratch But Have No Idea Where To Start?

Picture this: it’s the holidays, and your table is missing something. Not the turkey, not the presents—the dessert. But not just any dessert.

We’re talking about the kind that makes your abuela nod in approval. Traditional Mexican holiday desserts are the ultimate flex—sweet, rich, and packed with history. Forget basic sugar cookies.

This is where flavor and tradition collide. Ready to level up your dessert game? Let’s go.

What Makes These Desserts So Good

These aren’t your average sweets.

Mexican holiday desserts like buñuelos, rosca de reyes, and arroz con leche are steeped in centuries of tradition. They balance sweetness with spices like cinnamon and anise, creating flavors that slap. Plus, they’re often shared with family, making them taste even better.

If you’ve never had a warm buñuelo drizzled with piloncillo syrup, you’re missing out—big time.

Ingredients You’ll Need

For buñuelos (the crispy, syrup-drenched crowd favorite), here’s what you’ll need:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tbsp sugar
• 1 tsp ground cinnamon
• 1/4 cup melted butter
• 1/2 cup warm water
• 1 cup piloncillo syrup (or sub brown sugar syrup)
• Oil for frying

Step-by-Step Instructions

1. Mix the dry ingredients: Combine flour, baking powder, salt, sugar, and cinnamon in a bowl. Pretend you’re a scientist. Because you are.
2. Add the wet ingredients: Stir in melted butter and warm water until the dough comes together.
   

   If it’s too sticky, add a sprinkle of flour. Too dry? A splash of water.

   
   

   Easy.

   
   
3. Rest the dough: Cover it and let it sit for 30 minutes. This is your time to scroll through memes.
4. Roll it out: Divide the dough into small balls, then roll each into a thin circle. Imperfect shapes add character—don’t stress.
5. Fry to perfection: Heat oil to 350°F (175°C) and fry each buñuelo until golden brown.
   

   About 1-2 minutes per side. No multitasking here—pay attention.

   
   
6. Drizzle and devour: Soak them in warm piloncillo syrup and serve immediately. Sharing optional.

Storage Instructions

Buñuelos are best eaten fresh, but if you must store them, keep them in an airtight container at room temperature for up to 2 days.

Reheat in the oven for a few minutes to bring back the crunch. The syrup? Store it separately and warm it up before serving.

Pro tip: Don’t refrigerate—it turns them into sad, soggy discs.

Why This Recipe Wins

Besides being delicious, these desserts connect you to Mexican culture. They’re simple to make but impressive to serve. The cinnamon and piloncillo combo is a flavor bomb, and frying them fresh guarantees applause.

Plus, they’re versatile—eat them plain, with syrup, or even topped with ice cream. Yes, really.

Common Mistakes to Avoid

Want to Cook Delicious Plant-Based Meals From Scratch But Have No Idea Where To Start?

• Overworking the dough: Tough buñuelos are a crime. Mix just until combined.
• Wrong oil temperature: Too hot = burnt.
  

  Too cold = greasy. Use a thermometer.

  
  
• Skipping the rest time: Gluten needs to chill. Literally.
  

  Don’t rush it.

  
  
• Drowning in syrup: A little goes a long way. Unless you’re into sugar comas.

Alternatives for the Adventurous

Not feeling buñuelos? Try these swaps:

• Rosca de reyes: A sweet bread ring topped with candied fruit.
  

  Perfect for Three Kings’ Day.

  
  
• Arroz con leche: Creamy rice pudding with cinnamon. Comfort in a bowl.
• Churros: Because sometimes you need fried dough with chocolate sauce. No judgment.

FAQs

Can I make buñuelos ahead of time?

You can prep the dough ahead and fry them fresh.

Storing them after frying? Not ideal—they lose their magic.

What’s a good substitute for piloncillo syrup?

Brown sugar syrup works in a pinch. Mix 1 cup brown sugar with 1/2 cup water and simmer until thick.

Not the same, but close enough.

Why are my buñuelos chewy?

You probably overworked the dough or didn’t fry them hot enough. Adjust and try again. You got this.

Can I bake instead of fry?

Technically, yes.

But they won’t be buñuelos—just sad, flat crackers. IMO, embrace the fry.

Final Thoughts

Traditional Mexican holiday desserts are more than just sweets—they’re a celebration. Whether you’re frying buñuelos or baking rosca de reyes, you’re keeping traditions alive.

And let’s be real: your holiday spread just leveled up. Now go impress your family. You’re welcome.

Want to Cook Delicious Plant-Based Meals From Scratch But Have No Idea Where To Start?