Make the piloncillo syrup first: in a small saucepan combine Piloncillo with Water, Cinnamon Sticks, Cloves, Anise Seeds and Orange Peel. Bring to a simmer over medium heat, stirring to dissolve the piloncillo, then reduce the heat and simmer until slightly thickened (about 10–15 minutes). Strain the syrup into a bowl and keep warm.
In a large bowl whisk together All-Purpose Flour, Granulated Sugar, Baking Powder and Fine Salt.
Cut in chilled Unsalted Butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Lightly beat the Egg and add it to the dry mixture along with a splash of the reserved water, mixing until a soft, slightly sticky dough forms; add more water a little at a time if needed.
Turn the dough onto a lightly floured surface and knead briefly until smooth. Cover and let rest for 20–30 minutes.
While the dough rests, stir extra granulated sugar together with Ground Cinnamon in a shallow bowl to make the coating.
Heat Neutral Oil in a deep skillet or pot to about 350°F (medium-high), filling the pan with roughly 2 inches of oil for frying.
Divide the dough into small balls (about ping-pong size), then roll or press each ball very thin into rounds or ovals. Fry in batches for 1–2 minutes per side, or until puffed and golden, flipping once so they brown evenly.
Drain the buñuelos briefly on paper towels. While still warm, either toss them in the cinnamon-sugar mixture or brush/drizzle with the warm piloncillo syrup. Serve immediately for best texture and flavor.
