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
Scale
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.
