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
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
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.
