If you’re craving a vibrant, crispy treat that perfectly balances sweet and spicy notes, look no further than this Mexican Buñuelos with Piloncillo Cinnamon Syrup Recipe. These golden, paper-thin fried delights are wonderfully fluffy inside yet satisfyingly crunchy outside. Drizzled with a rich, caramel-like piloncillo syrup infused with fragrant cinnamon and citrus, this recipe brings the warmth and joy of traditional Mexican festivities right to your kitchen. Trust me, once you try them, buñuelos with piloncillo syrup will become your go-to comfort dessert or festive showstopper.

Mexican Buñuelos with Piloncillo Cinnamon Syrup Recipe

Ingredients You’ll Need

The magic of this recipe lies in its simple, wholesome ingredients. Each one plays a unique role in building the perfect texture, flavor, or aroma that defines authentic Mexican buñuelos with piloncillo cinnamon syrup.

1 cup water: To brew the anise tea that infuses the dough with subtle aromatic warmth.
1 teaspoon anise seeds: Adds a sweet, licorice-like flavor essential to the traditional taste.
1 teaspoon vanilla extract: Provides a light, fragrant depth enhancing the dough’s flavor.
2½ cups cake flour: The soft, fine texture of cake flour creates tender yet crisp buñuelos.
½ teaspoon baking powder: Gives a subtle lift to the dough for that fluffy inside texture.
½ teaspoon kosher salt: Balances the sweetness and enhances overall flavor.
2 tablespoons unsalted butter (melted): Adds richness and richness to the dough.
1 large egg (whisked): Helps bind the dough and contributes to color and texture.
Vegetable oil (for frying): Essential for achieving that perfect crispy golden exterior.
12 ounces piloncillo: Unrefined Mexican cane sugar, the star for a deep, caramel syrup.
3 cups water: Used both for the piloncillo syrup and anise infusion.
1 orange peel: Brightens the syrup with a fresh citrus note.
3 cinnamon sticks: Infuse the syrup with warm, comforting spice.
3 star anise: Adds another layer of complex fragrance to the syrup.
¼ cup granulated sugar: Mixed with cinnamon to coat the fried buñuelos for an extra crunch and sweetness.
2 tablespoons ground cinnamon: Gives that signature spicy sweetness on the crispy shells.

How to Make Mexican Buñuelos with Piloncillo Cinnamon Syrup Recipe

Step 1: Prepare the Anise Tea

Begin by heating 1 cup of water until it boils, then remove it from the heat. Add the anise seeds and vanilla extract, allowing the mixture to steep for 15 minutes. This aromatic anise tea will infuse the dough with subtle, sweet licorice notes that are so characteristic of Mexican buñuelos. After steeping, strain it to remove the seeds.

Step 2: Make the Dough

Next, sift together the cake flour, baking powder, and kosher salt into a large bowl to ensure an even texture. Make a well in the center and pour in the melted butter, whisked egg, and the freshly strained anise tea. Knead this mixture until it becomes a smooth, elastic dough, which usually takes about 5 minutes. Cover the bowl with a damp towel and let it rest for 15 minutes so the dough can relax and become easier to roll.

Step 3: Cook the Piloncillo Cinnamon Syrup

While the dough rests, it’s time to prepare that gorgeous piloncillo syrup. In a saucepan, combine the piloncillo and 3 cups of water. Heat gently until the piloncillo dissolves completely. Then add the orange peel, cinnamon sticks, and star anise. Bring the mixture to a boil and cook for 5 minutes. Lower the heat and simmer for another 10 minutes to allow those flavors to meld beautifully. Once done, strain out the cinnamon, orange peel, and star anise, leaving you with a rich, fragrant syrup.

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°F. This temperature is perfect for frying to achieve that irresistibly crispy texture without absorbing too much oil. Keep a thermometer handy to maintain consistent heat.

Step 5: Prepare the Cinnamon Sugar Coating

In a small bowl, mix together the granulated sugar and ground cinnamon. This will be used to coat your buñuelos immediately after frying, giving them that signature sweet-spicy crunch full of warmth and color.

Step 6: Shape and Roll the Dough

Divide the rested dough into 16 equal portions and roll each into a smooth ball. Using a rolling pin, roll each ball out as thin as possible until almost translucent. A tortilla press can be a handy shortcut for this step. Alternatively, you can gently press the dough over a greased bowl to achieve a perfectly thin, round shape—the traditional method that produces elegant, delicate buñuelos.

Step 7: Fry the Buñuelos

Carefully fry each piece one at a time for about 1 minute, flipping halfway through cooking. If any air bubbles form during frying, gently press them down with a slotted spoon to keep the buñuelos flat and even. Avoid overcrowding the pan to ensure even cooking. Once golden brown and crisp, transfer them to a paper towel-lined plate to drain excess oil.

Step 8: Coat with Cinnamon Sugar

While still warm, generously sprinkle both sides of each buñuelo with the cinnamon sugar mix, or toss them in a bowl with the sugar mixture for less mess. This quick coating is what seals in the sweet cinnamon flavor and adds delightful crunch to every bite.

Step 9: Serve with Piloncillo Syrup

Finally, plate your freshly fried buñuelos and drizzle with the warm piloncillo cinnamon syrup. The sticky, fragrant syrup complements the light crispiness perfectly, making each bite a celebration of textures and flavors.

How to Serve Mexican Buñuelos with Piloncillo Cinnamon Syrup Recipe

Garnishes

Enhance your buñuelos by sprinkling chopped toasted pecans or walnuts on top for a lovely nutty crunch. A light dusting of powdered sugar can add a snowy contrast, or a few fresh orange zest shavings can heighten the citrus notes in the syrup.

Side Dishes

These buñuelos pair beautifully with hot beverages like Mexican hot chocolate or spiced coffee. For a festive touch, serve alongside fresh fruit such as sliced mango or pineapple to balance the richness of the fried dough and syrup.

Creative Ways to Present

Try stacking buñuelos into a playful, edible tower drizzled generously with syrup and sprinkled with cinnamon sugar for a stunning centerpiece. You can also fold them into quarters or triangles and sandwich sweetened cream cheese in between for a delightful twist on the classic presentation.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store fried buñuelos in an airtight container at room temperature for up to 2 days. To retain their crispness, place a paper towel under the stack to absorb any residual moisture.

Freezing

To freeze buñuelos, let them cool completely, then layer parchment paper between each buñuelo in a freezer-safe container or bag. They freeze well for up to one month and can be quickly revived by reheating in an oven or air fryer.

Reheating

Reheat stored buñuelos in a preheated oven at 350°F for about 5-7 minutes. This helps restore their crisp texture without making them soggy. Avoid microwaving, as it tends to soften the delicate crunch you worked so hard to create.

FAQs

What is piloncillo, and can I substitute it?

Piloncillo is unrefined Mexican cane sugar with a rich, caramel-like flavor. If you can’t find it, unrefined dark brown sugar is the closest substitute, though it won’t have quite the same depth.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough a day in advance, wrap it tightly in plastic wrap, and refrigerate. Let it come to room temperature before rolling out and frying.

Why do my buñuelos get air bubbles when frying?

Air bubbles form because of moisture and trapped air within the dough. Pressing gently with a slotted spoon during frying helps release the bubbles and ensures a flat, even crisp surface.

Is it possible to make buñuelos gluten-free?

Traditional buñuelos rely on wheat flour for texture, but you can experiment with gluten-free baking flour blends that include xanthan gum. Expect a slightly different texture, but the flavors will still shine.

Can I store the piloncillo cinnamon syrup?

Yes! Store leftover syrup in a sealed jar in the refrigerator for up to two weeks. Warm it gently before serving to regain its perfect pouring consistency.

Final Thoughts

This Mexican Buñuelos with Piloncillo Cinnamon Syrup Recipe is more than just a dessert; it’s a celebration of culture, warmth, and shared moments. Making these crisp, aromatic treats fills your kitchen with inviting scents and creates a comforting experience that’s perfect for family gatherings or simply indulging yourself. I can’t wait for you to try this recipe and discover just how wonderfully satisfying and heartwarming homemade buñuelos can be!