If you have a soft spot for treats that are crisp, sweet, and steeped in rich, warm flavors, you are going to absolutely adore the Mexican Buñuelos with Piloncillo Syrup Recipe. These golden, paper-thin fried delights bring together the warm, aromatic sweetness of piloncillo syrup with a perfectly crunchy, airy buñuelo that melts in your mouth. The blend of spices like anise and cinnamon paired with the syrup’s deep molasses notes feels like a cozy fiesta for your taste buds. Trust me, once you make this recipe, it will become a go-to favorite for celebrations or a charming everyday indulgence.
Ingredients You’ll Need
Getting ready to make these irresistible Mexican Buñuelos with Piloncillo Syrup Recipe means gathering a handful of simple yet essential ingredients. Each one plays a starring role in crafting the perfect balance of texture, aroma, and flavor that makes these treats unforgettable.
- Water: Used to create the anise infusion and syrup base, it adds moisture and helps bloom the spices’ flavor.
- Anise seeds: The secret behind that distinctive licorice-like fragrance that elevates the dough and syrup alike.
- Vanilla extract: Adds a gentle sweetness and warmth that rounds out the aromatic profile beautifully.
- Cake flour: The light flour choice ensures your buñuelos turn out delicate and tender rather than tough.
- Baking powder: Gives the dough just enough lift to puff up into airy pockets while frying.
- Kosher salt: Balances the sweetness and enhances all the other flavors.
- Unsalted butter: Melted into the dough, it adds richness and helps with tender flakiness.
- Egg: Binds ingredients and contributes to the dough’s golden color and structure.
- Vegetable oil: The frying medium that crisps the buñuelos to perfection without overpowering any flavors.
- Piloncillo: This unrefined Mexican sugar is the star in the syrup, providing deep caramel notes and a rustic sweetness.
- Orange peel: Imparts a bright, citrusy aroma that balances the syrup’s richness.
- Cinnamon sticks: A warm spice that complements the piloncillo stunningly in the syrup.
- Star anise: Enhances the syrup with an added layer of fragrant spice echoing the dough’s anise.
- Granulated sugar: Mixed with cinnamon to coat the hot buñuelos for that irresistible sweet crunch.
- Ground cinnamon: Adds a spicy warmth to the sugar coating that keeps the flavors interesting and traditional.
How to Make Mexican Buñuelos with Piloncillo Syrup Recipe
Step 1: Infuse the Anise Tea
Start by bringing 1 cup of water to a boil in a saucepan. Once boiling, remove it from the heat and add the anise seeds and vanilla extract. Let it steep for about 15 minutes to extract all the fragrant oils, and then strain the liquid, saving this aromatic infusion for the dough. This step might seem small but sets the foundation for that signature flavor you’ll find irresistible.
Step 2: Prepare the Dough
Sift together cake flour, baking powder, and kosher salt in a large bowl. Make a well in the center and pour in the melted butter, whisked egg, and your warm anise tea. Knead the mixture until you have a smooth, elastic dough—usually around five minutes. Cover with a damp towel and let it rest for 15 minutes to relax the gluten, making it easier to roll out and resulting in lighter buñuelos.
Step 3: Make the Piloncillo Syrup
While the dough rests, combine piloncillo and 3 cups of water in a saucepan. Heat it while stirring until the piloncillo completely dissolves. Add in the orange peel, cinnamon sticks, and star anise, then bring the mixture to a boil. Let it cook for 5 minutes and then simmer it gently for 10 minutes to concentrate the flavors before removing the spices and peels. This rich syrup will be the perfect, luscious topping for the crispy pastries.
Step 4: Heat the Frying Oil
Fill a heavy-bottomed pot or a deep frying pan with about 2 inches of vegetable oil. Heat it to 350°F, making sure it’s hot enough so the buñuelos fry quickly and don’t soak up grease. Proper temperature control is key to achieving that golden crunch you crave.
Step 5: Prepare Cinnamon Sugar
Mix granulated sugar and ground cinnamon in a bowl. This simple cinnamon sugar blend will coat your freshly fried buñuelos, adding an aromatic, sweet finish that complements the piloncillo syrup perfectly.
Step 6: Roll Out the Buñuelos
Divide the rested dough into 16 equal portions. Roll each piece into a ball, then flatten it using a rolling pin or a lightly greased tortilla press until it becomes paper-thin and nearly translucent. You can even press the dough over a greased bowl to achieve the perfect thinness. This thinness ensures your buñuelos are crunchy without being chewy.
Step 7: Fry to Perfection
Carefully fry each buñuelo one at a time for about one minute—30 seconds on each side—until golden and puffed. If air bubbles start forming, gently press them down with a slotted spoon to keep the shape even. You can fry more than one at a time as long as you don’t overcrowd the pan, which keeps the oil temperature steady and results in crispier pastries.
Step 8: Coat and Serve
Immediately transfer the hot buñuelos to a paper towel-lined plate to drain excess oil. While still warm, toss them gently in the cinnamon sugar mixture, coating both sides evenly. Serve with the homemade piloncillo syrup drizzled on top or on the side for dipping.
How to Serve Mexican Buñuelos with Piloncillo Syrup Recipe
Garnishes
Sprinkling extra ground cinnamon over the syrup just before serving adds a fragrant finish. For a festive touch, add a few fresh orange zest curls or a light dusting of powdered sugar. These not only make the dish look even more inviting but provide contrast in aroma and texture.
Side Dishes
These buñuelos are sweet and satisfying on their own but pairing them with café de olla—Mexican spiced coffee—or a rich hot chocolate can transform the experience into a cozy celebration. A scoop of cinnamon ice cream or a dollop of whipped cream also pairs beautifully if you want to add a creamy counterbalance.
Creative Ways to Present
For a stunning presentation, stack the buñuelos like a tower drizzled with syrup cascading down the sides, garnished with whole cinnamon sticks and star anise. Alternatively, serve them individually with small ramekins of piloncillo syrup for dipping, making each bite interactive and festive.
Make Ahead and Storage
Storing Leftovers
Keep any leftover buñuelos in an airtight container at room temperature for up to two days. Re-crisp them briefly in a warm oven before serving to bring back their signature crunch.
Freezing
If you want to freeze these buñuelos, it’s best to do so before frying. Arrange the dough disks on a baking sheet lined with parchment and freeze until solid, then transfer them to a freezer bag. When ready, fry directly from frozen, adding a bit more time. Avoid freezing after frying as the texture won’t hold well.
Reheating
Reheat fried buñuelos in a 350°F oven for 5 to 7 minutes to bring back their crispiness. Avoid microwaving, as it can make them soggy and lose their delightful crunch.
FAQs
What is piloncillo, and can I substitute it?
Piloncillo is a traditional Mexican unrefined whole cane sugar with a rich, caramel-like flavor. If you can’t find it, dark brown sugar can be a substitute, though piloncillo gives a deeper, more complex sweetness to the syrup.
Can I make the dough ahead of time?
You can prepare the dough a day ahead, tightly wrapping it in plastic wrap and refrigerating. Let it come to room temperature before rolling out for the best flexibility and frying results.
How thin should the buñuelos be rolled?
The buñuelos should be rolled as thin as possible—almost translucent—to achieve that light, crisp texture that contrasts beautifully with the syrup’s syrupy richness.
Why do air bubbles form during frying? Can I avoid them?
Air bubbles occur when moisture from the dough turns to steam. Gently pressing down on bubbles during frying helps create an even surface. Rolling the dough uniformly thin and frying at the right temperature minimizes excess bubbling.
Is the piloncillo syrup too sweet?
While piloncillo syrup is naturally sweet, the balance with aromatic spices and the crisp buñuelo keeps it from being overpowering. You can always adjust the syrup consistency by simmering longer for a thicker, more intense syrup or diluting slightly with water.
Final Thoughts
This Mexican Buñuelos with Piloncillo Syrup Recipe is more than just a dessert; it’s a celebration on a plate, filled with tradition, warmth, and incredible flavor. Whether you’re making it for a festive occasion or just cravings that need satisfying, these crunchy, aromatic buñuelos with their luscious syrup will not disappoint. I can’t wait for you to try this recipe and share the joy it brings with your loved ones!
Print
Delicious Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
Description
Authentic Mexican Buñuelos are crispy, paper-thin fried dough discs sprinkled with cinnamon sugar and served with a rich piloncillo syrup. This traditional holiday treat balances crunchy and fluffy textures with warm spices like anise and cinnamon, perfect for a festive dessert or snack.
Ingredients
Dough
- 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
- 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. Steep for 15 minutes for the flavors to infuse, 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 add the melted butter, whisked egg, and the strained anise tea. Knead the mixture until smooth and elastic, about 5 minutes. Cover with a damp towel and let the dough rest for 15 minutes to relax the gluten.
- Prepare Piloncillo Syrup: In a separate saucepan, combine piloncillo and 3 cups of water. Heat until the piloncillo dissolves. Add the orange peel, cinnamon sticks, and star anise. Bring mixture to a boil, cook for 5 minutes, then reduce heat and simmer for 10 minutes to deepen the flavors. Remove the cinnamon sticks, orange peel, and star anise before serving.
- Heat Oil for Frying: In a heavy-bottomed pot or deep frying pan, pour vegetable oil to a depth of about 2 inches. Heat oil to 350°F (175°C), ensuring it is hot enough to fry the buñuelos evenly and quickly.
- Mix Cinnamon Sugar: Combine granulated sugar and ground cinnamon in a bowl and set aside for coating the buñuelos after frying.
- Divide Dough: Portion the rested dough into 16 equal pieces and roll each into a ball to prepare for rolling out thinly.
- Roll Out Buñuelos: Using a rolling pin or a tortilla press, roll each dough ball until it is paper-thin and almost translucent. Alternatively, press the dough very thin using a greased upside-down bowl for an authentic shape.
- Fry the Buñuelos: Carefully fry each dough disc one at a time, cooking for about 1 minute total—30 seconds on each side. If air bubbles form, press them gently with a slotted spoon to prevent uneven frying. You can fry multiple at once but avoid overcrowding the oil to maintain temperature and crispiness.
- Drain and Coat: Transfer fried buñuelos to a paper towel-lined plate to drain excess oil. While still warm, sprinkle both sides generously with the prepared cinnamon sugar, or toss them in a bowl with the cinnamon sugar for even coating and less mess.
- Repeat Frying: Continue frying and coating until all dough discs are cooked. The finished buñuelos should be fluffy on the inside and crunchy on the outside.
- Serve: Serve the hot buñuelos accompanied by the warm piloncillo syrup for dipping or drizzling to enhance their sweet and spiced flavor.
Notes
- Ensure the oil temperature stays around 350°F for crispy buñuelos without absorbing excess oil.
- Press down air bubbles during frying to keep the buñuelos flat and even.
- Use cake flour for a tender, delicate texture in the dough.
- Rolling the dough very thin is key to achieving the traditional crispiness.
- Serve buñuelos fresh and warm with piloncillo syrup for the best experience.
