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If you’ve been searching for a delightful, crunchy, and sweet treat that carries the heart and soul of Mexican tradition, then the Mexican Buñuelos with Piloncillo Syrup Recipe is exactly what you need. These golden, paper-thin fritters are gloriously crispy on the outside, fluffy inside, and perfectly complemented by a deep, molasses-like piloncillo syrup infused with warm spices and citrus. Every bite is a celebration of flavor and texture, making this recipe a cherished favorite for festive occasions or whenever you crave a comforting homemade dessert that feels like a warm hug.
Ingredients You’ll Need
The magic of this Mexican Buñuelos with Piloncillo Syrup Recipe is in its simple yet essential ingredients, each playing a crucial role to create that perfect balance of flavor and texture. From the fragrant anise tea that imbues the dough with subtle warmth, to the piloncillo syrup that coats the fritters with rich sweetness, every element contributes to making these buñuelos unforgettable.
- 1 cup water: Used to brew the anise tea, which infuses the dough with a gentle licorice aroma.
- 1 teaspoon anise seeds: The star spice providing a distinct, sweet, and slightly herbal note.
- 1 teaspoon vanilla extract: Adds a soft, fragrant sweetness that balances the spices perfectly.
- 2½ cups cake flour: The base of the dough, cake flour ensures a tender yet sturdy texture for the buñuelos.
- ½ teaspoon baking powder: Gives the dough a light, airy lift to create that fluffy interior.
- ½ teaspoon kosher salt: Enhances all the flavors, making the sweetness pop.
- 2 tablespoons unsalted butter (melted): Brings richness and helps with tenderness in the fritter dough.
- 1 large egg (whisked): Binds the dough and introduces softness.
- Vegetable oil (for frying): Essential for achieving the crispy, golden exterior that defines perfect buñuelos.
- 12 ounces piloncillo: A traditional Mexican unrefined cane sugar that creates the syrup’s deep, molasses-like flavor.
- 3 cups water: Used to dissolve the piloncillo and form the syrup base.
- 1 orange peel: Adds a bright citrus note, balancing the syrup’s sweetness.
- 3 cinnamon sticks: Imparts cozy spice essential to the syrup’s complexity.
- 3 star anise: Introduces a subtle licorice undertone that rounds out the syrup beautifully.
- ¼ cup granulated sugar: Combined with cinnamon to dust the hot buñuelos for extra sweetness and crunch.
- 2 tablespoons ground cinnamon: Adds warm spice to the sugar coating to finish the buñuelos perfectly.
How to Make Mexican Buñuelos with Piloncillo Syrup Recipe
Step 1: Prepare the Anise Tea
Start by bringing 1 cup of water to a boil in a saucepan. Once boiling, remove it from the heat and add the anise seeds and vanilla extract. Let this mixture steep for 15 minutes to extract the fragrant flavors, then strain out the seeds. This fragrant tea will later enrich the dough with a subtle licorice aroma and a hint of sweetness.
Step 2: Make the Buñuelo Dough
In a large bowl, sift together the cake flour, baking powder, and kosher salt. Create a well in the center and add the melted butter, whisked egg, and the anise tea you just prepared. Knead the ingredients until you get a smooth and elastic dough, which should take about 5 minutes. Once ready, cover the bowl with a damp towel and allow the dough to rest for 15 minutes, so it becomes easier to roll out later on.
Step 3: Create the Piloncillo Syrup
Meanwhile, combine the piloncillo and 3 cups of water in a saucepan. Heat gently until the piloncillo dissolves completely. Add the orange peel, cinnamon sticks, and star anise, then bring the mixture to a boil. Let it cook for 5 minutes, then reduce the heat and simmer for 10 more minutes. After that, remove the spices and orange peel, leaving a fragrant and rich syrup that will perfectly complement your buñuelos.
Step 4: Heat the Oil for Frying
Fill a heavy-bottomed pot or deep frying pan with about 2 inches of vegetable oil and heat it to 350 degrees Fahrenheit. Achieving the right temperature is crucial to get those light, crispy edges without absorbing too much oil.
Step 5: Prepare the Cinnamon Sugar
Mix the granulated sugar and ground cinnamon in a bowl. This aromatic dusting will coat the hot fried buñuelos, adding sweet crunch and warmth that perfectly complements the piloncillo syrup.
Step 6: Roll Out the Dough
Divide the rested dough into 16 equal balls. Using a rolling pin (or a tortilla press if you’re lucky), roll each piece until it’s paper-thin and almost translucent. For a traditional touch, you can flip a greased bowl upside down and gently press the dough over it to stretch it finely. This thinness is what gives buñuelos their signature crispness.
Step 7: Fry the Buñuelos
Carefully place one or a few buñuelos at a time into the hot oil. Fry each side for about 30 seconds or until golden and crispy. Keep an eye out for air bubbles; press them down gently with a slotted spoon to keep the shape even. Once fried, transfer to a paper towel-lined plate to drain excess oil.
Step 8: Coat with Cinnamon Sugar and Serve
While still warm, toss the buñuelos in the cinnamon sugar mix, or sprinkle it evenly on both sides. This topping adds a delightful sweetness and extra crunch. Serve immediately alongside the warm piloncillo syrup for dipping or drizzling.
How to Serve Mexican Buñuelos with Piloncillo Syrup Recipe
Garnishes
For an extra festive touch, consider sprinkling some toasted sesame seeds or chopped pecans over the buñuelos. A light dusting of powdered sugar can also add a snowy effect that looks beautiful. Fresh orange zest can amplify the syrup’s citrus notes and brighten every bite.
Side Dishes
Mexican buñuelos are a versatile treat that works well alongside a cup of spiced hot chocolate or a warm Mexican coffee. If serving as part of a larger meal, light fruit salads or dulce de leche ice cream make great companions, balancing the deep sweetness of the syrup with fresh or creamy contrasts.
Creative Ways to Present
Consider stacking the fried buñuelos into a rustic cone lined with parchment paper or serving them on a colorful Mexican Talavera plate to highlight their festive origins. Drizzle the piloncillo syrup artistically over individual plates or offer small ramekins for dipping, allowing everyone to customize their sweetness level.
Make Ahead and Storage
Storing Leftovers
If you have any leftover buñuelos, store them in an airtight container at room temperature for up to two days. To maintain their crispiness, it’s best not to refrigerate them as moisture can make the fritters soggy. Keep the piloncillo syrup stored separately in the fridge for up to a week.
Freezing
Buñuelos don’t freeze well once fried because their delicate crispy texture deteriorates. However, you can freeze the dough balls before rolling them out. Place each dough ball on a parchment-lined baking sheet, freeze until firm, then transfer to a freezer-safe bag. When ready, thaw overnight in the refrigerator and then roll out and fry as usual.
Reheating
To revive leftover buñuelos, reheat them briefly in a preheated oven at 350 degrees Fahrenheit for 5 to 7 minutes. This method helps restore some crispness without drying them out. Avoid microwaving, which tends to make them chewy and less enjoyable.
FAQs
What makes piloncillo syrup special for this recipe?
Piloncillo syrup is made from unrefined cane sugar, giving it a rich, molasses-like flavor that’s deeper and more complex than regular brown sugar syrups. It complements the spices beautifully, making the syrup uniquely traditional and delicious in Mexican Buñuelos with Piloncillo Syrup Recipe.
Can I substitute anise seeds with something else?
If you don’t have anise seeds, fennel seeds can be a mild alternative due to their similar licorice-like flavor. However, the distinctive aroma of anise is key to capturing the authentic taste of this buñuelo recipe, so try to source anise if possible.
Why is it important to roll the dough paper-thin?
Rolling the dough paper-thin ensures the buñuelos fry up crisp and delicate rather than doughy. Thin dough creates the signature light crunch while allowing the inside to puff up slightly, giving the perfect texture contrast.
How do I prevent the buñuelos from getting too greasy?
Maintaining the oil temperature at around 350°F is crucial. Too low, and the dough will absorb excess oil; too high, and they may brown too quickly. Fry in small batches without overcrowding the pan and drain the finished buñuelos on paper towels to remove excess grease.
Is this recipe suitable for making gluten-free buñuelos?
This recipe relies on cake flour for its texture, but you can experiment with gluten-free flour blends designed for baking. Keep in mind the texture and elasticity might change, so adjust kneading and resting times accordingly to approximate the same results.
Final Thoughts
Honestly, the Mexican Buñuelos with Piloncillo Syrup Recipe is a treasure worth making again and again. It’s a perfect blend of tradition, warmth, and fun that brings people together over shared memories and new experiences. Whether you’re treating yourself on a cozy evening or impressing friends at a holiday gathering, these buñuelos will always bring smiles and a little bit of magic. Give it a try, and prepare to fall in love with every crunchy, sweet, spiced bite.
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Mexican Buñuelos with Piloncillo Syrup Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
Description
Traditional Mexican Buñuelos are crispy, paper-thin fried dough treats dusted with cinnamon sugar and served with a rich piloncillo syrup. These sweet, crunchy delights are perfect for festive occasions or a special dessert, featuring aromatic anise and cinnamon flavors infused through the dough and syrup.
Ingredients
Dough Ingredients
- 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 Ingredients
- 12 ounces piloncillo
- 3 cups water
- 1 orange peel
- 3 cinnamon sticks
- 3 star anise
Topping Ingredients
- ¼ cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- Prepare Anise Tea: Add 1 cup of water to a saucepan and bring to a boil. Remove from heat, then add anise seeds and vanilla extract. Let steep for 15 minutes before straining to extract the flavored liquid.
- Make the Dough: Sift cake flour, baking powder, and kosher salt into a large bowl. Create a well in the center and pour in melted butter, whisked egg, and the strained anise tea. Knead until a smooth dough forms, about 5 minutes. Cover the bowl with a damp towel and let the dough rest for 15 minutes to relax the gluten.
- Prepare Piloncillo Syrup: In a saucepan, combine piloncillo and 3 cups water. Once piloncillo dissolves, add orange peel, cinnamon sticks, and star anise. Bring to a boil, cook for 5 minutes, then reduce heat and simmer for 10 minutes. Strain to remove solids and set syrup aside warm.
- Heat Oil: Fill a heavy-bottomed pot or deep frying pan with 2 inches of vegetable oil and heat to 350°F (175°C) to prepare for frying the buñuelos.
- Make Cinnamon Sugar Topping: In a bowl, mix granulated sugar with ground cinnamon and set aside for coating the fried buñuelos.
- Shape Dough Balls: Divide rested dough into 16 equal pieces and shape each piece into a smooth ball.
- Roll Out Dough: Using a rolling pin, roll each ball into a very thin, almost translucent disk, approximately paper-thin. Alternatively, use a lightly greased tortilla press or invert a greased bowl and press dough thinly against it.
- Fry Buñuelos: Fry each dough circle one at a time for about 1 minute total, 30 seconds per side, in the hot oil. If air bubbles form, gently press them down with a slotted metal spoon. Avoid overcrowding to ensure even frying.
- Drain and Coat: Remove buñuelos with a slotted spoon and transfer to a paper towel-lined plate to drain. Immediately sprinkle both sides with cinnamon sugar or toss them gently in the cinnamon sugar bowl for even coating.
- Repeat Frying: Continue frying and coating remaining dough pieces until all buñuelos are cooked. The final texture should be crunchy on the outside and fluffy inside.
- Serve: Arrange buñuelos on a serving platter and accompany with warm piloncillo syrup for dipping or drizzling.
Notes
- Ensure oil temperature is maintained around 350°F for perfectly crispy buñuelos.
- Do not overcrowd the frying pan to avoid lowering the oil temperature and soggy results.
- Rolling dough thinly is key to achieving the signature crispy texture.
- Use a slotted metal spoon to gently press down any air bubbles that form during frying to maintain evenness.
- Buñuelos are best enjoyed fresh for crunchiness but can be reheated briefly to regain texture.
