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
Scale
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.
