If you’ve ever craved a dessert that perfectly balances crispiness, sweetness, and a touch of warm spice, then this Mexican Buñuelos with Piloncillo Cinnamon Syrup Recipe is about to become your new favorite indulgence. These golden, paper-thin fried dough treats boast a delightfully fluffy texture that contrasts beautifully with their crunchy exterior. Dipped into a rich, fragrant piloncillo syrup infused with cinnamon, anise, and orange peel, every bite bursts with layers of authentic Mexican flavor that are simply irresistible.
Ingredients You’ll Need
The magic of this Mexican Buñuelos with Piloncillo Cinnamon Syrup Recipe lies in its simplicity. Each ingredient plays a clear role in building up the perfect dough or that unforgettable syrup that brings everything together with nostalgic warmth and charm.
- 1 cup water: For steeping anise and vanilla to infuse the dough with subtle aroma.
- 1 teaspoon anise seeds: Adds a delicate licorice note that is essential for authentic flavor.
- 1 teaspoon vanilla extract: Enhances the sweetness and deepens the scent profile.
- 2½ cups cake flour: The foundation of the dough, offering tenderness and structure.
- ½ teaspoon baking powder: Helps the buñuelos puff up lightly for that perfect airy crunch.
- ½ teaspoon kosher salt: Balances the sweetness and highlights other flavors.
- 2 tablespoons unsalted butter (melted): Brings richness and softness to the dough.
- 1 large egg (whisked): Binds the ingredients and adds a slight golden hue to the buñuelos.
- Vegetable oil (for frying): Creates that beautiful golden, crispy exterior we all crave.
- 12 ounces piloncillo: The star sweetener, giving the syrup its deep molasses-like sweetness.
- 3 cups water: Base for the syrup, melding all elements together.
- 1 orange peel: Adds a fresh citrus brightness to the syrup.
- 3 cinnamon sticks: Infuses warm spice into the piloncillo syrup.
- 3 star anise: Gives a lovely aromatic depth to the syrup.
- ¼ cup granulated sugar: For coating the fried buñuelos with a sweet crunch.
- 2 tablespoons ground cinnamon: Partners with sugar to add a classic cinnamon-sugar finish.
How to Make Mexican Buñuelos with Piloncillo Cinnamon Syrup Recipe
Step 1: Steep Your Anise and Vanilla
Start by heating 1 cup of water until it boils, then remove it from the heat to steep the anise seeds and vanilla extract for 15 minutes. This fragrant infusion will give the dough its characteristic aroma and subtle sweetness. After steeping, strain it to remove the seeds and set aside.
Step 2: Prepare the Buñuelos Dough
In a large bowl, sift together the cake flour, baking powder, and kosher salt to ensure an even mix. Create a well in the center, then pour in the melted butter, whisked egg, and your flavorful anise vanilla tea. Knead the mixture for about five minutes until it forms a smooth and elastic dough. Cover with a damp towel and let it rest for 15 minutes, so it’s easier to roll out.
Step 3: Make the Piloncillo Cinnamon Syrup
While your dough rests, it’s time to prepare the syrup that will elevate every bite. Place the piloncillo and 3 cups water into a saucepan over medium heat. Once the piloncillo dissolves completely, add the orange peel, cinnamon sticks, and star anise. Bring the mixture to a boil, then reduce to a simmer for 10 minutes. Remove the solids, leaving behind a rich, fragrant syrup.
Step 4: Heat the Oil for Frying
Fill a heavy-bottomed pot or deep frying pan with about 2 inches of vegetable oil and heat it to 350°F. Proper oil temperature ensures the buñuelos cook perfectly—crispy outside while remaining light inside.
Step 5: Mix the Cinnamon Sugar Coating
Combine the granulated sugar and ground cinnamon in a bowl. This classic topping will add a sweet, crunchy layer as soon as the buñuelos come out of the hot oil.
Step 6: Shape the Dough into Balls
Divide your rested dough into 16 equal portions. Roll each piece gently into a smooth ball—this makes rolling them out much easier and consistent.
Step 7: Roll Out the Dough Paper Thin
Using a rolling pin (or a tortilla press if available), roll each dough ball into a very thin, almost translucent circle. Traditionally, you can press the dough against the back of a greased bowl for uniform thinness. This thin dough is the secret to light, crispy buñuelos.
Step 8: Fry Your Buñuelos to Perfection
Carefully fry one buñuelo at a time for about one minute total—30 seconds on each side. If an air bubble forms, gently press it down with a slotted spoon to ensure even cooking. You can fry more than one at a time as long as they have enough space in the oil to stay crisp. Use extra spoons when multiple air bubbles appear.
Step 9: Coat with Cinnamon Sugar
Once fried, transfer each buñuelo to a paper towel-lined plate to drain excess oil. Immediately sprinkle or toss with the cinnamon sugar mixture to coat both sides—this melds beautifully with the crispy exterior.
Step 10: Serve Warm with Piloncillo Syrup
Repeat the frying and coating process until all buñuelos are ready. The final result will be delightfully crunchy on the outside, fluffy inside, and bursting with cinnamon sugar sweetness. Serve each crispy buñuelo alongside the warm piloncillo cinnamon syrup for dipping.
How to Serve Mexican Buñuelos with Piloncillo Cinnamon Syrup Recipe
Garnishes
To make your Mexican Buñuelos with Piloncillo Cinnamon Syrup Recipe extra special, consider a dusting of powdered sugar or a sprinkle of crushed toasted nuts. Fresh mint leaves or a twist of orange zest can add a pretty contrast and freshness that brightens each bite.
Side Dishes
Buñuelos are a perfect festive treat, so pair them with rich Mexican hot chocolate or a warm cup of café de olla, which also features cinnamon and piloncillo flavors. These drinks complement the dessert’s spices wonderfully, turning your snack time into a cozy celebration.
Creative Ways to Present
For a playful presentation, stack the buñuelos in a cone shape on a decorative plate and drizzle the syrup artistically over the pile. Alternatively, serve the syrup in small individual dipping bowls on the side, inviting everyone to dip and enjoy as much sweetness as they wish.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the buñuelos in an airtight container at room temperature for up to two days. To prevent them from getting soggy, layer sheets of parchment paper between them. The syrup should be refrigerated in a separate container for up to a week.
Freezing
Because buñuelos are best enjoyed crispy, freezing is not recommended for the fried dough itself—it can lose its texture. However, you can freeze the piloncillo syrup in ice cube trays and thaw as needed for an easy sweetener addition later.
Reheating
To bring the stored buñuelos back to life, warm them briefly in a preheated oven at 350°F for 5–7 minutes, which helps restore their iconic crunch. Avoid microwaving, as this can lead to a chewy or soggy texture.
FAQs
What makes piloncillo syrup different from regular syrup?
Piloncillo syrup is made from unrefined whole cane sugar, giving it a deep molasses-like flavor with caramel and earthy notes. This richness adds complexity that plain sugar syrup lacks.
Can I substitute anise seeds if I can’t find them?
If anise seeds are unavailable, you can use a small pinch of star anise powder or fennel seeds, though the flavor will be slightly different. It’s best to keep the herbal licorice notes for authenticity.
What is the best way to roll buñuelos thin?
A rolling pin works great when you roll evenly and patiently, but using a tortilla press with grease on the surface can make this process quick and consistent, resulting in perfect thinness.
Why do some buñuelos puff up with air bubbles?
Air bubbles form due to trapped steam during frying. Pressing them down with a slotted spoon ensures even cooking and prevents overly large bubbles that can cause uneven texture.
Can this recipe be made gluten-free?
Substituting cake flour with a gluten-free flour blend can work, but expect a different texture. Adding a binder like xanthan gum can help maintain the dough’s elasticity necessary for rolling thin.
Final Thoughts
Now that you have this cherished Mexican Buñuelos with Piloncillo Cinnamon Syrup Recipe in your culinary arsenal, treat yourself and your loved ones to this festive delight. Every bite promises a perfect crunch paired with a symphony of warm, familiar flavors that feel like a hug from the heart of Mexico. I truly hope you enjoy making and sharing this special dish as much as I do!
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Mexican Buñuelos with Piloncillo Cinnamon Syrup Recipe
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings (16 buñuelos)
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
Description
Mexican Buñuelos are a traditional crispy, thin fried dough treat, flavored with anise and vanilla, and served with a rich, spiced piloncillo syrup. These festive, crunchy delights are coated in cinnamon sugar and have a fluffy interior with a crunchy exterior, perfect for celebrations or a sweet snack.
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
Frying
- Vegetable oil for frying (about 2 inches deep)
Piloncillo Syrup
- 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
- Make 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. Steep for 15 minutes, then strain to remove solids.
- Prepare Dough: Sift the cake flour, baking powder, and kosher salt into a large bowl. Make a well in the center and add the melted butter, whisked egg, and the anise tea from Step 1. Knead the mixture until smooth, about 5 minutes. Cover the bowl with a damp towel and let the dough rest for 15 minutes.
- Make Piloncillo Syrup: In a saucepan, combine the piloncillo and 3 cups water and heat until the piloncillo dissolves. Add the orange peel, cinnamon sticks, and star anise. Bring to a boil, cook for 5 minutes, then lower heat to a simmer and cook for an additional 10 minutes. Remove the cinnamon sticks, orange peel, and star anise and set the syrup aside.
- Heat Oil: Fill a heavy-bottomed pot or deep frying pan with 2 inches of vegetable oil and heat to 350°F (175°C) for frying.
- Prepare Cinnamon Sugar: In a small bowl, combine the granulated sugar and ground cinnamon, then set aside for coating the buñuelos after frying.
- Divide Dough: Divide the rested dough into 16 equal portions and roll each into a ball.
- Roll Dough Thin: Using a rolling pin (or a greased, inverted bowl or tortilla press), roll each dough ball out until very thin and almost translucent.
- Fry Buñuelos: Fry the dough pieces one at a time in the hot oil for about 1 minute total, flipping halfway (30 seconds per side). If air bubbles form, gently press them down with a slotted spoon. Multiple pieces can be fried simultaneously but avoid overcrowding the oil.
- Drain and Coat: Remove the fried buñuelos and transfer to a paper towel-lined plate to drain excess oil. While still warm, sprinkle both sides with the cinnamon sugar mixture, or toss them gently in a bowl with the cinnamon sugar for a less messy coating.
- Repeat Frying: Continue frying and coating all the dough pieces until finished. The buñuelos will be crunchy outside with a fluffy interior.
- Serve: Serve the buñuelos warm with the prepared piloncillo syrup on the side for dipping or drizzling.
Notes
- Rolling the dough paper thin is crucial to achieving the classic crispy texture.
- Keep the oil temperature steady at 350°F for even frying and to avoid greasy buñuelos.
- Use a slotted spoon to handle the buñuelos and press down any air bubbles that may form during frying.
- Adjust the sweetness by controlling the amount of cinnamon sugar coating or piloncillo syrup served.
- The piloncillo syrup can be stored refrigerated for up to a week and reheated before serving.
- For a traditional look, use a tortilla press or the upside-down bowl method for rolling dough thinly.
