Makes: 21/2 dozen. Prep: 25 minutes. Chill: 1 hour. Stand: 30 minutes. Cook: 20 minutes, plus 3 minutes per buñuelo. As Christmas approaches, buñuelo stands appear in towns and villages all across Mexico, almost overnight. People line up for the crispy sweets, straight from the fryer. Albesa Gomez, a terrific Mexican-American cook I know, shared her recipe.