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
Scale
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.
