If you’re dreaming of a dessert that brings a perfect balance of crispy, sweet, and warmly spiced flavors, you simply have to try this Mexican Buñuelos with Piloncillo Syrup Recipe. These delicate, paper-thin fried dough treats have a light crunch and a subtle anise aroma, taking your taste buds on a joyful journey. Paired with the deep caramel notes of homemade piloncillo syrup, this classic Mexican dessert is as comforting as it is festive, perfect for sharing with friends and family any time you want to make a celebration extra special.
Ingredients You’ll Need
The beauty of this Mexican Buñuelos with Piloncillo Syrup Recipe lies in its straightforward, authentic ingredients, each contributing unique flavors and textures that harmonize beautifully. From the fragrant anise seeds in the dough to the rich piloncillo forming the syrup, these essentials are key to achieving that truly traditional experience.
- 1 cup water: Used to infuse the anise flavor into the dough, creating a subtle aroma that elevates the buñuelos.
- 1 teaspoon anise seeds: This spice brings a distinctive licorice-like note, essential for authentic Mexican flavor.
- 1 teaspoon vanilla extract: Adds warmth and a hint of sweetness to the dough mixture.
- 2½ cups cake flour: Provides the tender, delicate texture needed for perfectly crisp, thin buñuelos.
- ½ teaspoon baking powder: Gives the dough a lightness and slight puffiness when fried.
- ½ teaspoon kosher salt: Balances the sweetness and enhances the overall flavor.
- 2 tablespoons unsalted butter (melted): Adds richness and helps the dough become pliable.
- 1 large egg (whisked): Binds the dough, contributing to its elasticity and structure.
- vegetable oil (for frying): Crucial for achieving the perfect golden, crispy exterior.
- 12 ounces piloncillo: This unrefined whole cane sugar forms the soulful base of the syrup, delivering deep caramel notes.
- 3 cups water: Used to dissolve the piloncillo and create the luscious syrup.
- 1 orange peel: Infuses the syrup with fresh citrus brightness, balancing the rich sweetness.
- 3 cinnamon sticks: Adds warm, woody spice to the syrup, a signature flavor element.
- 3 star anise: Enhances the syrup’s aromatic profile with a mild licorice touch.
- ¼ cup granulated sugar: Mixed with cinnamon to coat the freshly fried buñuelos for a sparkling finish.
- 2 tablespoons ground cinnamon: Offers fragrant spice that perfectly complements the sweet, crispy dough.
How to Make Mexican Buñuelos with Piloncillo Syrup Recipe
Step 1: Prepare the Anise Tea
Start by boiling 1 cup of water, then remove from heat to steep the anise seeds and vanilla extract for 15 minutes. This infusion is what lends the dough its subtle, fragrant flavor. Strain out the seeds before moving on to the dough preparation to keep the texture smooth.
Step 2: Make the Dough
In a large bowl, sift together cake flour, baking powder, and kosher salt to ensure no lumps. Create a well in the center and pour in the melted butter, whisked egg, and the fragrant anise tea you just made. Knead everything until the dough becomes smooth and elastic, about five minutes. Cover and let it rest under a damp cloth for 15 minutes, allowing the gluten to relax and making rolling out a breeze.
Step 3: Prepare the Piloncillo Syrup
While the dough is resting, combine piloncillo and 3 cups of water in a saucepan over medium heat. Once the piloncillo dissolves, add orange peel, cinnamon sticks, and star anise. Bring everything to a boil, then simmer gently for 10 minutes to let all those luscious flavors mingle. Remove the spices and peel carefully, leaving you with a rich, aromatic syrup that’s destined to make your buñuelos unforgettable.
Step 4: Heat the Oil
Pour vegetable oil into a deep frying pan or heavy pot until it reaches about 2 inches deep. Heat the oil to 350°F, the ideal temperature to get your buñuelos perfectly golden and crispy without absorbing excess oil. Use a thermometer for accuracy if you can—it makes all the difference!
Step 5: Mix the Cinnamon Sugar
While the oil is heating, combine granulated sugar and ground cinnamon in a bowl. This cinnamon sugar mix will coat each buñuelo right after frying, adding that sparkling crunch and essential desert spice.
Step 6: Roll Out the Dough
Divide your rested dough into 16 equal pieces and roll each into a small ball. With a rolling pin (or traditional tortilla press for the authentic touch), roll every ball as thin as you can—ideally paper-thin and almost translucent. If you want, try the traditional method of pressing the dough onto an inverted greased bowl for that classic shape and thinness.
Step 7: Fry the Buñuelos
Carefully place each rolled dough into the hot oil, frying one or two at a time. Fry about 1 minute total, flipping after 30 seconds. If an air bubble forms, gently press it down with a slotted spoon to keep the texture even. Avoid overcrowding the oil to ensure even cooking and that wonderful crunch on all sides.
Step 8: Coat and Serve
As soon as you take each buñuelo out, drain it briefly on paper towels and immediately toss it in the cinnamon sugar mixture so the coating sticks perfectly. Repeat until all the dough is fried and coated. The results are crispy, fluffy, and bursting with flavor—ready to drizzle with your warm piloncillo syrup for a truly magical dessert experience.
How to Serve Mexican Buñuelos with Piloncillo Syrup Recipe
Garnishes
Sprinkle a little extra cinnamon sugar on top just before serving or add a few star anise pods around the plate for a charming presentation. For a modern twist, a light dusting of powdered sugar or even a dollop of whipped cream can add an irresistible finishing touch.
Side Dishes
Mexican buñuelos shine on their own but pair beautifully with a warm cup of café de olla or hot chocolate to enhance the cozy, festive vibe. Fresh fruit like slices of orange or mango makes a bright, refreshing contrast to the richness of the dish.
Creative Ways to Present
Stack the buñuelos in a pyramid for a festive centerpiece or serve them individually wrapped with a drizzle of piloncillo syrup in small mason jars alongside. You can also create bite-sized versions by cutting the dough into smaller rounds before frying, perfect for parties or snack time.
Make Ahead and Storage
Storing Leftovers
If you have any leftover buñuelos, store them in an airtight container at room temperature. They maintain their crispness best when kept dry, but note that they are most delicious when enjoyed fresh the same day.
Freezing
While buñuelos are ideally eaten fresh, you can freeze them after frying and cooling completely. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag. Reheat in a hot oven to restore some crispness.
Reheating
Reheating in a skillet over medium heat or in a warm oven helps bring back that crunchy texture. Avoid microwaving for long as it can make the buñuelos chewy or soggy.
FAQs
What is piloncillo and can I substitute it?
Piloncillo is an unrefined whole cane sugar commonly used in Mexican cooking; it has deep caramel and molasses notes. If unavailable, dark brown sugar can be a substitute, but the flavor profile won’t be quite as rich or authentic.
Can I make the dough or syrup ahead of time?
Yes! The dough can be made a few hours ahead and kept refrigerated, just let it come to room temperature before rolling. The syrup also stores well in the fridge and can be gently warmed before serving.
Why is it important to roll the dough very thin?
Rolling the dough paper-thin ensures that the buñuelos fry quickly, creating a light, crispy texture rather than a heavy, doughy one. Thinness is key to the look and mouthfeel.
Can I bake the buñuelos instead of frying?
Traditional buñuelos are fried for the distinct crunch and flavor. Baking might produce a different texture and won’t get quite as crispy, but if preferred, baking at a high temperature with a light oil spray is possible.
How long does piloncillo syrup keep?
The piloncillo syrup will keep in an airtight container in the refrigerator for up to two weeks. Reheat gently before drizzling over your buñuelos.
Final Thoughts
There’s something truly magical about making and sharing the Mexican Buñuelos with Piloncillo Syrup Recipe. From the joyful process of rolling out that delicate dough to the heady scent of cinnamon and anise floating in the kitchen, this dessert invites celebration and community. Give it a try and you might find yourself keeping this recipe close—it’s an absolute treasure to have at hand when you want to make any day feel special.
Print
Mexican Buñuelos with Piloncillo Syrup Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
Description
Mexican Buñuelos are a traditional festive treat featuring thin, crispy fried dough rounds dusted with cinnamon sugar and served with a rich, aromatic piloncillo syrup. These light and fluffy delights combine a subtle anise flavor in the dough with a warm spiced syrup perfect for dipping or drizzling. Ideal for celebrations or anytime you crave a crunchy, sweet snack with a classic Mexican flair.
Ingredients
Buñuelos 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
Cinnamon Sugar Topping
- 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 to infuse flavors, then strain to remove solids.
- Make the Dough: Sift cake flour, baking powder, and kosher salt into a large bowl. Create a well in the center, then add melted butter, whisked egg, and the prepared anise tea. Knead the mixture until smooth and elastic, about 5 minutes. Cover with a damp towel and let the dough rest for 15 minutes.
- Prepare Piloncillo Syrup: In a saucepan, combine piloncillo and 3 cups of water over medium heat. Stir until piloncillo dissolves completely. Add orange peel, cinnamon sticks, and star anise. Bring to a boil, then reduce heat to simmer for 10 minutes. Remove the spices and peel; keep the syrup warm.
- Heat Oil for Frying: Pour vegetable oil into a heavy-bottomed pot or deep frying pan to a depth of 2 inches. Heat the oil to 350°F (175°C), using a thermometer for accuracy to ensure proper frying temperature.
- Prepare Cinnamon Sugar: In a small bowl, combine granulated sugar and ground cinnamon. Set aside for coating the fried buñuelos.
- Portion the Dough: Divide the rested dough into 16 equal pieces. Roll each piece into a ball to prepare for flattening.
- Roll Out Dough Thinly: Using a rolling pin or a greased tortilla press or inverted bowl, roll each dough ball out until paper-thin and nearly translucent. This thinness ensures a crisp texture after frying.
- Fry the Buñuelos: Carefully place one buñuelo at a time into the hot oil. Fry each side for approximately 30 seconds until golden and crisp, totaling about 1 minute per piece. If air bubbles form, gently press them down with a slotted spoon to maintain even frying. Avoid overcrowding the pan to retain oil temperature.
- Drain and Coat: Transfer fried buñuelos onto a paper towel-lined plate to absorb excess oil. While still warm, sprinkle them generously with the prepared cinnamon sugar or toss them gently in a bowl with the cinnamon sugar to coat evenly.
- Repeat Frying: Continue frying remaining dough pieces following the same process until all buñuelos are cooked and coated.
- Serve: Present the crispy, cinnamon-sugar-coated buñuelos alongside the warm piloncillo syrup for dipping or drizzling, enhancing their sweet, spiced flavor profile.
Notes
- Ensure the oil is maintained at 350°F (175°C) for optimal frying results; oil that’s too cool will produce greasy buñuelos, while overly hot oil may burn them.
- Rolling the dough paper-thin is critical for a light, crisp texture.
- The piloncillo syrup can be stored in the refrigerator for up to one week and gently reheated before serving.
- Use a slotted spoon to handle the buñuelos for easy turning and handling of any dough bubbles.
- For a less sweet option, reduce the cinnamon sugar coating or omit it entirely before serving with syrup.
