Buñuelos

Name: Buñuelos
Cook time: 80 min
Total time: 80 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 500g All-purpose Flour; 1 tbsp Granulated Sugar; 1 tsp Baking Powder; 1/2 tsp Fine Salt; 1 large Eggs; 3 tbsp Unsalted Butter, melted (or vegetable shortening); 200ml Water, warm; 1 l Neutral Oil, vegetable or canola, for deep-frying; 100g Granulated Sugar, about 1/2 cup; 2 tsp Ground Cinnamon; 250g Piloncillo, 1 cone; 360ml Water, 1 1/2 cups; 2 Cinnamon Sticks; 4 Cloves; 1/2 tsp Anise Seeds, or 1 whole star anise; 1 strips of Orange Peel, about 5 cm; optional but traditional

Light, crisp buñuelos — thin fried disks of tender dough — finished with a fragrant piloncillo syrup or a dusting of cinnamon sugar. They deliver a delicate crunch with a warm, spiced sweetness that’s perfect for breakfast, fiestas, or a cozy dessert. Simple to make and utterly irresistible when served hot.

Light, crisp buñuelos — thin fried disks of tender dough — finished with a fragrant piloncillo syrup or a dusting of cinnamon suga... Show more

Traditional Mexican Recipe

Health Grade

D- · Occasional

Rating

4.0

Time

1 hr20 min

Price

0,25 €

Calories

617 kcal

vegetarian

kid friendly

comfort food

potluck

Method

Make the dough

In a large bowl, whisk All-purpose Flour, Granulated Sugar, Baking Powder, and Fine Salt together. Make a well in the center, add the Egg and Melted Unsalted Butter, then pour in the Warm Water a little at a time, stirring until a shaggy dough comes together. Knead on a lightly floured counter for a few minutes until the dough feels smooth, soft, and no longer sticky.

Rest the dough

Shape the dough into a ball, cover it, and let it rest for 30 minutes so the gluten relaxes and the dough rolls thin without springing back. While it rests, make the syrup and cinnamon sugar in the next two steps.

Simmer the syrup

In a saucepan, combine Piloncillo, water, Cinnamon Stick, Cloves, Anise Seeds, and Orange Peel. Bring it to a boil, then lower the heat and simmer for 20 minutes, stirring occasionally, until the piloncillo is fully melted and the syrup looks dark and glossy. Strain out the spices and peel, then keep the syrup warm.

Mix the cinnamon sugar

Stir the sugar with Ground Cinnamon in a shallow bowl until the color is even and no cinnamon clumps remain.

Roll the buñuelos

On a lightly floured surface, divide the rested dough into 6 to 8 pieces, then roll each piece out as thin as you can into a large round or oval, almost see-through. Keep the pieces you are not working on covered so they do not dry out.

Fry the buñuelos

Pour the Neutral Oil into a deep, heavy pot and heat it over medium-high until a small scrap of dough sizzles right away. Fry the rounds one at a time or in very small batches for 1 minute per side, turning once, until they puff, blister, and turn deep golden. Lift them out with a slotted spoon or tongs and drain on paper towels.

Coat and serve

While they are still warm, toss or dust the buñuelos with the cinnamon sugar, then serve them right away with the piloncillo syrup for drizzling or dipping.