Description
Traditional Mexican Buñuelos are crispy, flaky fried dough disks rolled paper-thin and coated with a cinnamon sugar mixture, served alongside a rich, fragrant piloncillo syrup infused with spices. This beloved dessert offers a perfect balance of crunchy texture and sweet, aromatic flavors, ideal for festive occasions or a delightful treat.
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
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- Prepare Anise Tea: Add 1 cup of water to a saucepan and bring it to a boil. Remove from heat, then stir in the anise seeds and vanilla extract. Let it steep for 15 minutes to infuse the flavors, then strain the mixture to remove solids.
- Make the Dough: Sift together 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 the mixture until it forms a smooth dough, about 5 minutes. Cover with a damp towel and allow it to rest for 15 minutes to relax the gluten.
- Prepare Piloncillo Syrup: In a saucepan, combine piloncillo and 3 cups of water. Heat until the piloncillo dissolves completely. Add orange peel, cinnamon sticks, and star anise to the syrup, bring to a boil, then reduce to a simmer. Cook for 10-15 minutes until the syrup thickens slightly. Remove the spices and peel before serving.
- Heat Oil for Frying: Pour vegetable oil into a heavy-bottomed pot or deep frying pan to a depth of about 2 inches. Heat the oil to 350°F (175°C), ensuring it’s hot enough to fry the dough quickly without absorbing too much oil.
- Mix Cinnamon Sugar: In a small bowl, combine granulated sugar and ground cinnamon. Set aside this mixture for coating the fried buñuelos.
- Divide and Roll the Dough: Divide the rested dough into 16 equal portions and shape each into a ball. Using a rolling pin or a tortilla press, roll each ball out as thinly as possible until it becomes almost translucent. Traditionally, the dough is pressed thin using an inverted greased bowl to achieve the perfect thinness and round shape.
- Fry the Buñuelos: Carefully place one dough disc at a time into the hot oil. Fry for about 1 minute total, flipping after 30 seconds. If the dough begins bubbling with air pockets, gently press them down with a slotted spoon to maintain even frying. Fry batches without overcrowding, using additional slotted spoons if needed.
- Drain and Coat: Transfer fried buñuelos to a paper towel-lined plate to drain excess oil. While still warm, sprinkle both sides with the cinnamon sugar mixture. Alternatively, toss them gently in a bowl with the cinnamon sugar to coat evenly and reduce mess.
- Repeat and Serve: Continue frying and coating the remaining dough pieces. Serve the warm, crispy buñuelos alongside the aromatic piloncillo syrup for dipping, enjoying a lively crunch with a sweet, spiced accompaniment.
Notes
- For best results, ensure the dough is rolled very thin for the right crispy texture.
- Use a candy thermometer to maintain the oil temperature at 350°F for optimal frying.
- Do not overcrowd the frying pan as this lowers oil temperature and leads to greasy buñuelos.
- If air bubbles form during frying, pressing them gently helps achieve uniform cooking.
- The piloncillo syrup can be stored in the refrigerator for up to a week and reheated before serving.
- For a vegetarian-friendly version, confirm your piloncillo is free from any animal-derived additives.
