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If you’re craving a delightful treat that carries a rich heritage and bursts with warm, cozy flavors, then this Mexican Buñuelos with Piloncillo Cinnamon Syrup Recipe is calling your name. These thin, crispy fried dough discs are the perfect balance of light crunch and tender fluff, dusted generously with cinnamon sugar and served alongside a deeply aromatic syrup made from piloncillo, cinnamon, and star anise. Every bite is an irresistible journey into the heart of traditional Mexican cuisine, making these buñuelos an absolute favorite for festive gatherings or simply a special day at home.
Ingredients You’ll Need
Getting the perfect texture and taste in your Mexican Buñuelos with Piloncillo Cinnamon Syrup Recipe starts with a handful of simple, well-chosen ingredients. Each one plays a key role in the final dish—from the subtle floral notes of anise and vanilla to the rich sweetness of piloncillo syrup that elevates the whole experience.
- Water (1 cup): Essential for steeping the anise seeds, infusing the dough with its signature aromatic flavor.
- Anise seeds (1 teaspoon): Adds a gentle licorice flavor that’s wonderfully traditional in buñuelos.
- Vanilla extract (1 teaspoon): Brings a sweet warmth that complements the spice notes.
- Cake flour (2½ cups): Provides the ideal lightness and fine crumb for tender dough.
- Baking powder (½ teaspoon): Helps give the buñuelos a slight lift and fluffiness inside.
- Kosher salt (½ teaspoon): Balances out the flavors, preventing them from becoming overly sweet.
- Unsalted butter, melted (2 tablespoons): Adds richness and moisture to the dough for that perfect texture.
- Large egg, whisked (1): Binds the dough ingredients together smoothly.
- Vegetable oil (for frying): The key to achieving a golden, crispy finish on each buñuelo.
- Piloncillo (12 ounces): This unrefined whole cane sugar is the star of the syrup, infusing it with deep caramel notes.
- Additional water (3 cups): Used to dissolve the piloncillo and create that luscious syrup.
- Orange peel (1 piece): Adds a bright citrus aroma to the syrup for balance.
- Cinnamon sticks (3): Bring a sweet, woody warmth that’s essential in Mexican dessert traditions.
- Star anise (3 pieces): Rounds out the syrup with subtle spicy complexity.
- Granulated sugar (¼ cup): Combined with cinnamon to dust the fried buñuelos with a fragrant coating.
- Ground cinnamon (2 tablespoons): The classic spice that makes buñuelos so crave-worthy when paired with sugar.
How to Make Mexican Buñuelos with Piloncillo Cinnamon Syrup Recipe
Step 1: Infuse the Anise and Vanilla
Begin by boiling 1 cup of water, then removing it from heat to steep the anise seeds and vanilla extract for 15 minutes. This step infuses the liquid with those signature warm and sweet flavors, which softens the dough with a lovely aromatic profile once added.
Step 2: Prepare the Buñuelo Dough
While your anise tea is steeping, sift together the cake flour, baking powder, and kosher salt into a large bowl. Make a well in the center and combine it with the melted butter, whisked egg, and the strained anise tea. Knead the mixture for around 5 minutes until the dough turns smooth and elastic, then cover with a damp towel and let it rest for 15 minutes to develop great texture.
Step 3: Make the Piloncillo Cinnamon Syrup
Simultaneously, pour the piloncillo and 3 cups of water into a saucepan. Heat until the piloncillo dissolves fully, then add orange peel, cinnamon sticks, and star anise. Let it come to a boil, simmer for 10 minutes, and strain out the solids. The resulting syrup is luxuriously fragrant and sweet—perfect for drizzling over your finished buñuelos.
Step 4: Heat the Oil for Frying
Fill a deep frying pan or pot with 2 inches of vegetable oil and heat it to 350°F. Maintaining the right temperature is crucial for that crisp, golden finish without absorbing too much oil.
Step 5: Prepare Cinnamon Sugar Coating
Combine granulated sugar and ground cinnamon in a bowl. This simple yet essential mixture will give your buñuelos their classic dusting, adding a sweet crunch that pairs beautifully with the syrup.
Step 6: Portion and Roll Out the Dough
Divide the dough into 16 equal pieces, rolling each into a tight ball. Then, use a rolling pin to flatten each ball until it’s almost paper thin and translucent. If you have a tortilla press, it can help achieve this delicate thinness more easily. For an alternative traditional method, press the dough onto a greased bowl upside down until evenly thin.
Step 7: Fry the Buñuelos
Fry each dough disc one at a time for about 1 minute, flipping after 30 seconds. If air bubbles start to form, gently press them down with a slotted metal spoon to keep the buñuelos flat. You can fry more than one at a time if you’re careful not to overcrowd the pan. Once golden and crispy, transfer to paper towels to drain excess oil.
Step 8: Coat with Cinnamon Sugar and Serve
While still warm, generously sprinkle both sides of the buñuelos with the cinnamon sugar, or toss them gently in the bowl of sugar for less mess. The outsides will be satisfyingly crunchy, with a soft, fluffy interior ready to soak up the piloncillo syrup.
How to Serve Mexican Buñuelos with Piloncillo Cinnamon Syrup Recipe
Garnishes
Sprinkle fresh orange zest or a few toasted pine nuts on top for added texture and a pop of color. A light dusting of powdered sugar can also add an elegant touch if you like additional sweetness without overpowering the cinnamon sugar.
Side Dishes
Mexican Buñuelos with Piloncillo Cinnamon Syrup Recipe shines best as a dessert or special snack alongside hot beverages like Mexican hot chocolate or atole. These warm drinks complement the spices and sweetness perfectly, creating a cozy and memorable combination.
Creative Ways to Present
For a festive touch, stack the buñuelos in a rustic basket lined with a colorful cloth napkin or serve them on a vibrant ceramic plate. You can drizzle the piloncillo syrup artistically over the buñuelos or serve it in small dipping bowls, allowing each guest to customize their sweetness.
Make Ahead and Storage
Storing Leftovers
Store any leftover buñuelos in an airtight container at room temperature for up to 2 days. To preserve their signature crunch, avoid refrigeration as it can cause them to become soggy.
Freezing
Although best enjoyed fresh, you can freeze cooked buñuelos in a single layer on a baking sheet until hard, then transfer to a freezer-safe bag. When ready to eat, reheat in an oven to regain crispness.
Reheating
Reheat buñuelos in a 350°F oven for 5–7 minutes, checking often to prevent burning. Avoid microwaving as it will make them chewy and lose that great texture.
FAQs
Can I use regular sugar instead of piloncillo in the syrup?
While you can substitute with dark brown sugar in a pinch, piloncillo has a unique caramel-like flavor that’s central to the authentic taste of the syrup. Using regular granulated sugar will result in a less rich and slightly different flavor profile.
What makes the dough so thin and crispy?
The key is rolling the dough out paper thin and frying at the right temperature. The balance of cake flour, baking powder, and proper kneading creates a dough that crisps perfectly on the outside while remaining light inside.
Is it necessary to steep anise seeds and vanilla before adding to the dough?
Yes! Steeping extracts their full aromatic oils into the water, imparting that subtle licorice and sweet vanilla flavor. Adding them directly without steeping won’t give the same depth.
Can I make the piloncillo syrup ahead of time?
Absolutely. The syrup keeps well refrigerated for up to a week. Gently warm it before serving to restore its pourable syrup consistency.
What’s the best oil to use for frying buñuelos?
Vegetable oil is ideal because it has a neutral flavor and a high smoke point, ensuring crispy, golden buñuelos without imparting unwanted tastes.
Final Thoughts
Sharing this Mexican Buñuelos with Piloncillo Cinnamon Syrup Recipe feels like inviting a little fiesta into your kitchen. From the tender, golden dough dusted in cinnamon sugar to the deeply flavorful syrup, every element comes together to create something truly special and heartwarming. Whether you enjoy them with family or gift them to friends, these buñuelos are sure to become a beloved classic in your recipe collection — so go ahead, treat yourself to this joyful taste of tradition today!
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Mexican Buñuelos with Piloncillo Cinnamon Syrup Recipe
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings (16 buñuelos)
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
Description
Authentic Mexican Buñuelos are crispy, thin fried dough discs coated with cinnamon sugar and served with a warm piloncillo syrup. This traditional treat is fluffy on the inside and crunchy on the outside, perfect for festive occasions or a delightful dessert.
Ingredients
Dough
- 1 cup water
- 1 teaspoon anise seeds
- 1 teaspoon vanilla extract
- 2½ cups cake flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 2 tablespoons unsalted butter, melted
- 1 large egg, whisked
- Vegetable oil, for frying
Piloncillo Syrup
- 12 ounces piloncillo
- 3 cups water
- 1 orange peel
- 3 cinnamon sticks
- 3 star anise
Topping
- ¼ cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- Make Anise Tea: Add 1 cup of water to a saucepan and bring to a boil. Remove from heat and add the anise seeds and vanilla extract. Let steep for 15 minutes, then strain to remove the solids.
- Prepare Dough: Sift the cake flour, baking powder, and kosher salt into a large bowl. Create a well in the center and pour in the melted butter, whisked egg, and the anise tea made in step 1. Knead gently until the dough is smooth, about 5 minutes. Cover with a damp towel and let rest for 15 minutes.
- Make Piloncillo Syrup: In a saucepan, combine piloncillo and 3 cups of water. Heat until the piloncillo dissolves. Add the orange peel, cinnamon sticks, and star anise. Bring to a boil, cook for 5 minutes, then reduce heat and simmer for 10 minutes. Strain out the spices and peel and set syrup aside warm.
- Heat Oil: Fill a heavy-bottomed pot or deep frying pan with about 2 inches of vegetable oil. Heat the oil to 350°F (175°C) for frying.
- Prepare Cinnamon Sugar: In a bowl, mix the granulated sugar and ground cinnamon together. Set aside.
- Shape Dough: Divide the rested dough into 16 equal pieces and roll each into a ball.
- Roll Out Dough: Using a rolling pin, roll each ball as thin as possible until nearly translucent. Alternatively, use a greased tortilla press or press the dough thinly over an upside-down bowl for a traditional shape.
- Fry Buñuelos: Carefully fry each rolled dough one at a time in the hot oil for about 1 minute total, flipping after 30 seconds. If air bubbles form, press them gently down with a slotted spoon. Avoid overcrowding the pan to maintain oil temperature.
- Drain and Coat: Remove the fried buñuelos and transfer them to a paper towel-lined plate to drain excess oil. While still warm, sprinkle or toss the buñuelos in the cinnamon sugar mixture to coat evenly on both sides.
- Repeat: Continue frying and coating all remaining dough pieces until finished. The fried dough will be fluffy inside and crispy outside.
- Serve: Serve the buñuelos warm alongside the piloncillo syrup for dipping or drizzling over the top.
Notes
- Ensure the oil temperature stays steady at 350°F for even frying without absorbing excess oil.
- Roll the dough very thin to achieve the signature crispy texture of buñuelos.
- Use a slotted spoon to press out any air bubbles during frying for even cooking.
- Store piloncillo syrup in the refrigerator and gently reheat before serving.
- Buñuelos are best enjoyed fresh but can be kept in an airtight container up to 2 days.
- Substitute piloncillo with dark brown sugar in a pinch, though flavor will vary slightly.
