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Knee-Stretched Buñuelos (Oaxacan Style)

Name: Knee-Stretched Buñuelos (Oaxacan Style)
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Cuisine: Mexican
Ingredients: 500 ml Vegetable oil (for frying); 1 tsp Aniseed; 15 g Sugar; 2 rajas Mexican cinnamon sticks; 500 g Plain flour; 2 Eggs; 45 g Butter; 250 g Piloncillo (raw cane sugar); 1 tsp Baking powder; 1 pinch Salt

5.0(1 rating)

90 min (60 prep + 30 cook) Medium 10 servings Oaxaca

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 22 Jun 2026

Enormous thin buñuelos stretched over the knee, drenched in piloncillo syrup.

About this recipe

Knee-stretched buñuelos are the most traditional and spectacular version of Mexican buñuelos from Oaxaca.

History & Origin

Knee-stretched buñuelos are one of Oaxaca's oldest and most theatrical culinary traditions. Buñuelos arrived from Spain, but the knee-stretching technique is a purely Mexican innovation. On the nights of 23-25 December, streets fill with stalls where Zapotec women fry buñuelos to order. After eating, the clay plate is smashed for good luck. The stretching technique has been recognised as intangible cultural heritage of Oaxaca.

Estimated cost

£5.56

Total cost

£0.56

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

320

Calories

Protein

48g

Carbohydrates

12g

Fat

Fibre

180mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Mix 500 g plain flour with salt, sugar, baking powder and aniseed.
2
Add 2 beaten eggs and melted butter. Incorporate flour with warm water to form elastic dough. Knead 10 minutes.
3
Divide into 10 balls. Cover with damp cloth and rest 30 minutes.
💡 Resting is essential so the dough can be stretched without tearing.
4
Place a cloth over your thigh and stretch each ball into a very thin disc (30-40 cm).
💡 The dough should be so thin you can see through it.
5
Fry in oil at 180°C for 1-2 minutes per side until golden. Drain on kitchen paper.
6
For the syrup: boil 500 ml water with 250 g piloncillo, 2 cinnamon sticks and 1 star anise for 15 minutes. Drench each buñuelo.
💡 Break the buñuelo into pieces so it absorbs the syrup.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.