📝 About This Recipe
A beloved holiday staple across Latin America, these Mexican Buñuelos are impossibly thin, crispy discs of fried dough dusted in fragrant cinnamon sugar. Unlike their spherical counterparts, these 'Buñuelos de Rodilla' are stretched by hand until translucent, resulting in a shatteringly crisp texture that melts in your mouth. Served warm and drizzled with a rich, star anise-infused molasses syrup, they represent the ultimate comfort of festive family gatherings.
🥗 Ingredients
The Dough
- 2 cups All-purpose flour (plus extra for dusting)
- 1 teaspoon Baking powder
- 1 tablespoon Granulated sugar
- 1/2 teaspoon Salt
- 1 Egg (at room temperature)
- 2 tablespoons Unsalted butter (melted and cooled)
- 3/4 cup Warm water (infused with anise seeds if desired)
- 1 teaspoon Vanilla extract
Piloncillo Syrup (Jarabe)
- 8 ounces Piloncillo (or dark brown sugar)
- 1 large Cinnamon stick (preferably Ceylon/Mexican cinnamon)
- 2 whole Star anise
- 2 cups Water
- 1 strip Orange peel (avoiding the white pith)
Frying and Topping
- 3 cups Vegetable oil (for deep frying)
- 1/2 cup Granulated sugar (for coating)
- 1 tablespoon Ground cinnamon (for coating)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, baking powder, 1 tablespoon of sugar, and salt until well combined.
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2
Create a well in the center of the dry ingredients and add the egg, melted butter, and vanilla extract. Slowly pour in the warm water while stirring with a wooden spoon.
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3
Once the dough begins to come together, move it to a lightly floured surface. Knead the dough for 5-8 minutes until it is smooth, elastic, and no longer sticky to the touch.
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4
Divide the dough into 12-15 equal-sized balls (testales), roughly the size of a golf ball. 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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5
While the dough rests, prepare the syrup. Combine piloncillo, water, cinnamon stick, star anise, and orange peel in a small saucepan. Bring to a boil, then simmer for 15-20 minutes until it thickens slightly into a light syrup. Strain and set aside.
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6
In a shallow bowl, mix the 1/2 cup of sugar with the tablespoon of ground cinnamon for the final coating.
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7
On a floured surface, roll out each dough ball with a rolling pin into a very thin circle. To get them authentically thin, traditional cooks stretch them over their knees (covered with a cloth), but you can gently stretch the edges with your hands until the dough is nearly translucent.
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8
Place the stretched dough circles on clean paper towels or a tablecloth and let them air-dry for about 5 minutes per side. This reduces moisture and ensures a crispier fry.
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9
Heat about 1 inch of oil in a large skillet to 350°F (175°C). The oil is ready when a small piece of dough sizzles and rises to the surface immediately.
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10
Carefully slide one dough circle into the hot oil. Use a slotted spoon or tongs to press down on the dough as it puffs up to ensure even browning. Fry for about 60 seconds per side until golden brown and crisp.
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11
Remove the buñuelo and drain vertically in a bowl lined with paper towels to let excess oil run off.
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12
While still warm, sprinkle generously with the cinnamon-sugar mixture on both sides.
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13
Repeat the process with the remaining dough circles, maintaining the oil temperature between batches.
💡 Chef's Tips
The secret to the perfect crunch is resting the dough; don't skip the 30-minute rest or the dough will snap back and stay thick. If your buñuelos are soggy, your oil is likely too cool; use a thermometer to maintain a steady 350°F. For the thinnest results, roll them out until you can almost see the pattern of the countertop through the dough. Avoid stacking them while they are still hot and oily, or they will lose their crispness; drain them well first. If you can't find piloncillo, use dark brown sugar with a teaspoon of molasses to mimic the deep, earthy flavor.
🍽️ 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 a traditional experience. A side of Cafe de Olla (spiced coffee) perfectly complements the cinnamon notes of the dish. For a modern twist, serve alongside a scoop of vanilla bean or cajeta (goat milk caramel) ice cream. Crush leftover buñuelos over a bowl of yogurt or fruit salad for a delightful breakfast crunch.