If you have a sweet spot for crispy, lightly spiced treats that carry the warmth of traditional Mexican kitchens, then this Mexican Buñuelos with Piloncillo Syrup Recipe is about to become your new favorite indulgence. These thin, golden fried pastries are crisped to perfection and coated with cinnamon sugar, bringing a delightful crunch complemented by the rich, molasses-like sweetness of piloncillo syrup. Every bite offers a perfect harmony of textures and flavors that feel both festive and comforting, making this recipe a must-try for anyone who loves authentic Mexican desserts.
Ingredients You’ll Need
Gathering a handful of simple yet essential ingredients is all it takes to create this magical dish. Each component plays a crucial role, from the fragrant anise in the dough to the robust flavor of piloncillo in the syrup. Together, they build a profile that is uniquely comforting and vibrant.
- 1 cup water: Used to infuse the anise seeds for aromatic flavor in the dough.
- 1 teaspoon anise seeds: Adds a subtle licorice note that brightens the whole recipe.
- 1 teaspoon vanilla extract: Brings depth and sweetness to the dough’s flavor.
- 2½ cups cake flour: Provides the soft structure needed for tender, crispy buñuelos.
- ½ teaspoon baking powder: Helps the dough puff slightly when frying, creating a light texture.
- ½ teaspoon kosher salt: Balances all the sweetness and enhances flavor.
- 2 tablespoons unsalted butter (melted): Adds richness and a delicate buttery flavor.
- 1 large egg (whisked): Binds ingredients and contributes to a golden color.
- Vegetable oil (for frying): Essential for frying the buñuelos until crispy and golden.
- 12 ounces piloncillo: This unrefined cane sugar is the heart of the syrup’s deep, caramel-like flavor.
- 3 cups water: Used to prepare the warm piloncillo syrup.
- 1 orange peel: Adds a fragrant citrus brightness to the syrup.
- 3 cinnamon sticks: Infuses the syrup with warm, spicy notes.
- 3 star anise: Lends an extra layer of aromatic spice to the syrup.
- ¼ cup granulated sugar: Mixed with cinnamon to coat the fried buñuelos.
- 2 tablespoons ground cinnamon: Gives the classic buñuelo topping its signature warm, sweet spice.
How to Make Mexican Buñuelos with Piloncillo Syrup Recipe
Step 1: Prepare the Anise Tea
Start by boiling 1 cup of water, then remove it from the heat, adding anise seeds and vanilla extract to steep for 15 minutes. This aromatic infusion will bring delicate licorice and sweet vanilla undertones to your dough, making each buñuelo uniquely fragrant and flavorful.
Step 2: Make the Dough
Sift together cake flour, baking powder, and kosher salt into a large bowl. Create a well in the center and combine melted butter, whisked egg, and the cooled anise tea. Knead the mixture until you achieve a smooth dough, which usually takes around 5 minutes. Rest the dough covered with a damp towel for 15 minutes—this rest allows the gluten to relax so you can roll it out ultra-thin later.
Step 3: Prepare the Piloncillo Syrup
Place piloncillo and water in a saucepan and heat until the piloncillo dissolves into a rich, amber syrup. Add the orange peel, cinnamon sticks, and star anise and boil for 5 minutes. Reduce the heat to low and simmer for 10 minutes to infuse those warming spices fully. Remove the solids once done to leave a silky, fragrant syrup.
Step 4: Heat the Oil
Fill a heavy-bottomed pot or deep fryer with about 2 inches of vegetable oil, heating it to 350°F. Proper temperature is vital here—too cool and the buñuelos absorb oil and become greasy, too hot and they burn before cooking through.
Step 5: Prepare the Cinnamon Sugar
In a shallow bowl, mix granulated sugar with ground cinnamon. This classic topping will give the buñuelos their iconic sweet-spicy finish immediately after frying, creating a perfect flavor contrast.
Step 6: Roll the Dough Thin
Divide the rested dough into 16 equal balls. Roll each ball as thin as paper using a rolling pin or, if you have one, a tortilla press, pressing it on the underside of an inverted greased bowl for traditional shaping. The dough should become almost translucent, which will ensure crispness when fried.
Step 7: Fry the Buñuelos
Carefully slide each thin dough piece into the hot oil, frying for about 1 minute—30 seconds on each side. If air bubbles form, gently press them down with a slotted spoon to maintain even frying. You can fry multiple buñuelos at once, just be sure not to crowd the oil, which lowers the temperature and can lead to soggy pastries.
Step 8: Coat and Serve
Drain the fried buñuelos on paper towels to absorb excess oil, then immediately toss them in the cinnamon sugar mixture. The warm cinnamon sugar sticks beautifully to the buñuelos while they’re still hot. Serve alongside your prepared piloncillo syrup for dipping or drizzle generously on top for full indulgence.
How to Serve Mexican Buñuelos with Piloncillo Syrup Recipe
Garnishes
To elevate your Mexican Buñuelos with Piloncillo Syrup Recipe, sprinkle extra ground cinnamon or a light dusting of powdered sugar on top. Fresh orange zest or a few star anise pods placed artfully around the plate bring a wonderful aromatic touch and visual appeal.
Side Dishes
Buñuelos shine as a dessert or afternoon treat, but pairing them with creamy Mexican hot chocolate or a rich café de olla will make your experience even more authentic and soul-warming. A scoop of cinnamon ice cream alongside adds a cool, sweet contrast that is downright irresistible.
Creative Ways to Present
Try stacking the buñuelos in a decorative bowl lined with festive fabric or parchment paper, placing a small pitcher of piloncillo syrup on the side for guests to drizzle themselves. You could also serve individual buñuelos overlain with a drizzle of syrup and topped with a sprig of mint or edible flowers to impress at any gathering.
Make Ahead and Storage
Storing Leftovers
Place any leftover buñuelos in an airtight container at room temperature for up to two days. To keep their crispiness, separate the layers with parchment paper. Avoid refrigerating since moisture tends to soften their wonderfully crunchy texture.
Freezing
If you want to freeze your buñuelos, it’s best to freeze the dough balls before frying. Wrap them tightly in plastic wrap and store in a freezer-safe bag for up to one month. When ready to enjoy, thaw completely, roll thin, and fry fresh for the best texture.
Reheating
To reheat and crisp up buñuelos, warm them in a 350°F oven on a baking sheet for about 5 minutes. Avoid microwaving, which makes them soggy. Reheat the piloncillo syrup gently on the stovetop or microwave before serving.
FAQs
What is piloncillo, and can I substitute it?
Piloncillo is unrefined cane sugar common in Mexican cooking, known for a deep molasses flavor. If you can’t find it, dark brown sugar is a reasonable substitute, though the flavor won’t be quite as rich.
Can I make buñuelos without frying?
Traditional buñuelos rely on frying for their signature texture. Baking them will result in a different, less crispy texture, but you can experiment with oven-baking thin rounds brushed with oil for a lighter version.
Why do my buñuelos puff up with bubbles?
Air bubbles are normal during frying and add texture. Pressing them down gently with a slotted spoon keeps them flat and evenly crisp. Overworking the dough or rolling too thick can affect this.
How thin should I roll the dough?
The dough should be paper-thin and almost translucent. This thinness ensures the buñuelos will be perfectly crisp yet tender once fried.
Can I prepare the piloncillo syrup in advance?
Absolutely! The syrup can be made ahead and stored in the refrigerator for up to a week. Warm it gently before serving to restore its pourable consistency and aroma.
Final Thoughts
This Mexican Buñuelos with Piloncillo Syrup Recipe is a joyful celebration of authentic flavors and textures that will transport you to festive gatherings in Mexico. Its crisp, golden pastries paired with the luscious syrup create a perfect balance of aromatic spices and sweetness. Whether you’re making these for a special occasion or a cozy weekend treat, you’ll find that sharing this recipe fills your kitchen with warmth and happiness. Go ahead and try it—you’ll soon understand why it’s a personal favorite worth coming back to again and again.
Print
Mexican Buñuelos with Piloncillo Syrup Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
Description
Mexican Buñuelos are crispy, thin fried dough crisps traditionally served during festive occasions. These light and crunchy treats are dusted with cinnamon sugar and paired perfectly with a rich piloncillo syrup infused with citrus and spices. This recipe guides you through making the dough from scratch, frying to golden perfection, and preparing the indulgent syrup for authentic Mexican flavor.
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 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 and add the anise seeds and vanilla extract. Let steep for 15 minutes, then strain to remove the seeds and any solids.
- Make the Dough: Sift cake flour, baking powder, and kosher salt into a large bowl. Create a well in the center and pour in the melted butter, whisked egg, and the strained anise tea. Knead the mixture until a smooth dough forms, about 5 minutes. Cover the bowl with a damp towel and let it rest for 15 minutes to relax the dough.
- Prepare Piloncillo Syrup: In a saucepan, combine piloncillo and 3 cups water. Bring to a simmer until piloncillo dissolves completely. Add orange peel, cinnamon sticks, and star anise. Bring to a boil, cook for 5 minutes, then reduce heat and simmer gently for 10 minutes to infuse flavors. Remove and discard the peel and spices.
- Heat Frying Oil: Fill a heavy-bottomed pot or deep frying pan with at least 2 inches of vegetable oil. Heat to 350°F (175°C) to achieve the proper frying temperature.
- Mix Cinnamon Sugar: In a bowl, combine granulated sugar and ground cinnamon and set aside for coating the hot buñuelos after frying.
- Divide and Roll Dough: Cut the rested dough into 16 equal portions and roll each portion into a ball. Using a rolling pin, roll each ball out as thin as possible, nearly translucent. Alternatively, press the dough paper-thin using a greased tortilla press or by pressing onto the underside of a greased bowl for a traditional shape.
- Fry Buñuelos: Carefully fry each dough round one at a time in the hot oil, about 1 minute total, flipping after 30 seconds. If air bubbles form on the dough, gently press them down with a slotted spoon. Multiple buñuelos can be fried at once if you avoid overcrowding.
- Drain and Coat Buñuelos: Transfer fried buñuelos to a paper towel-lined plate to drain excess oil. While still hot, sprinkle both sides generously with the cinnamon sugar mixture, or toss in a bowl with the sugar for even coating and less mess.
- Repeat Frying: Continue frying and coating all buñuelos until the dough is used up. The finished buñuelos will be crunchy on the outside and fluffy inside.
- Serve: Serve the cinnamon-sugar coated buñuelos warm alongside the warm piloncillo syrup for dipping or drizzling, enhancing their sweet and spiced flavor.
Notes
- Ensure the oil temperature stays consistent around 350°F to avoid greasy buñuelos.
- Do not overcrowd the pan when frying to maintain oil temperature and even cooking.
- If you don’t have piloncillo, dark brown sugar can be used as a substitute, though the flavor will be less complex.
- Use a tortilla press or greased bowl to achieve ultra-thin dough for authentic texture.
- Buñuelos are best enjoyed fresh and warm for optimal crispiness.
- Store any leftover syrup refrigerated and reheat before serving.
