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
Scale
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.
