📝 About This Recipe
Transport your kitchen to a festive Mexican plaza with these shatteringly crisp, golden discs of fried dough. Traditionally enjoyed during the holidays, these Buñuelos are infused with a hint of anise and draped in a warm, aromatic syrup made from raw cane sugar and cinnamon. They offer a perfect balance of airy crunch and deep, molasses-like sweetness that makes them an irresistible treat for any celebration.
🥗 Ingredients
The Dough
- 2 cups All-purpose flour (plus extra for dusting)
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1 tablespoon Granulated sugar (for the dough base)
- 1 large Egg (at room temperature)
- 2 tablespoons Butter (melted and cooled)
- 3/4 cup Warm water (infused with anise seeds)
- 1 teaspoon Anise seeds (steeped in the warm water)
- 1 teaspoon Vanilla extract (pure Mexican vanilla preferred)
Piloncillo Syrup (Jarabe)
- 8 ounces Piloncillo (or dark brown sugar if unavailable)
- 1 large Cinnamon stick (preferably Ceylon/Mexican cinnamon)
- 2 cups Water (for the syrup base)
- 1 strip Orange peel (about 2 inches long)
Frying and Finishing
- 3 cups Vegetable oil (for deep frying)
- 1/2 cup Granulated sugar (for coating)
- 1 tablespoon Ground cinnamon (mixed with the coating sugar)
👨🍳 Instructions
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1
Begin by steeping the anise seeds in 3/4 cup of warm water for 10 minutes. Strain the seeds and set the aromatic water aside to cool slightly.
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2
In a large mixing bowl, whisk together the flour, baking powder, salt, and 1 tablespoon of sugar until well combined.
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3
Make a well in the center of the dry ingredients. Add the egg, melted butter, vanilla extract, and half of the anise water.
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4
Gradually mix by hand, adding the remaining anise water as needed, until a soft dough forms. It should be slightly tacky but not stick to your fingers.
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5
Turn the dough onto a lightly floured surface and knead for 5-8 minutes until it becomes smooth, elastic, and satiny.
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6
Divide the dough into 12-15 equal-sized balls (testales). Place them on a tray, cover with a clean kitchen towel, and let them rest for at least 30 minutes. This is crucial for relaxing the gluten.
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7
While the dough rests, prepare the syrup. Combine piloncillo, cinnamon stick, orange peel, and 2 cups of water in a saucepan. Simmer over medium heat until the sugar dissolves and the liquid thickens into a light syrup (about 15-20 minutes).
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8
On a floured surface, roll out each dough ball into a very thin 6-8 inch circle. They should be almost translucent.
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9
Optional tradition: Drape the rolled dough over your knee (covered with a clean cloth) and gently pull the edges to stretch it even thinner without tearing.
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10
Heat 1 inch of oil in a large skillet to 350°F (175°C). Carefully slide one dough circle into the hot oil.
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11
Fry for about 60 seconds per side, using tongs to press down any large bubbles so it browns evenly. It should be golden brown and stiff.
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12
Remove the buñuelo and drain vertically in a bowl lined with paper towels to shed excess oil.
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13
While still warm, sprinkle generously with the cinnamon-sugar mixture or set aside to serve with the warm piloncillo syrup.
💡 Chef's Tips
The secret to the perfect crunch is rolling the dough as thin as possible; you should almost be able to see through it. Ensure your oil temperature stays consistent at 350°F; if it's too cool, the dough absorbs oil and becomes greasy. Don't skip the resting period for the dough balls, as this prevents the dough from snapping back when you roll it out. If using piloncillo, chop it into smaller chunks before boiling to help it dissolve faster. Store leftovers in an airtight container at room temperature to maintain crispness; do not refrigerate.
🍽️ Serving Suggestions
Serve warm with a side of the spiced piloncillo syrup for dipping or drizzling. Pair with a steaming mug of Mexican Hot Chocolate or Champurrado for the ultimate winter treat. Top with a scoop of vanilla bean ice cream for a modern fusion dessert. Serve alongside fresh berries to cut through the sweetness and fried richness.