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
Scale
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.
