If you’re searching for an irresistible treat that perfectly balances crispiness with a rich, warm sweetness, look no further than the Mexican Buñuelos with Piloncillo Syrup Recipe. These golden, paper-thin delights fried to crunchy perfection are soaked in traditional piloncillo syrup infused with fragrant spices like cinnamon and star anise, creating a symphony of flavors that’s simply unforgettable. Whether you’re celebrating a festive occasion or just craving a taste of authentic Mexican comfort food, this recipe will quickly become one of your all-time favorites to make and share.
Ingredients You’ll Need
Believe me when I say, you only need a handful of simple but thoughtfully chosen ingredients to bring this recipe to life. Each one plays a vital role: from the fragrant anise seeds that add a subtle licorice aroma, to the piloncillo that lends a deep molasses sweetness every bite deserves. With basics like flour and cinnamon paired with these special touches, your kitchen will fill with the heartwarming scent of tradition as you cook.
- 1 cup water: The base for infusing anise and vanilla to flavor your dough gently from within.
- 1 teaspoon anise seeds: Imparts a lovely aromatic note reminiscent of classic Mexican desserts.
- 1 teaspoon vanilla extract: Enhances the dough’s sweetness and complements the piloncillo syrup beautifully.
- 2½ cups cake flour: Provides the perfect light and soft texture that crisps wonderfully when fried.
- ½ teaspoon baking powder: Adds just a touch of lift for a delightfully airy bite inside.
- ½ teaspoon kosher salt: Balances the sweetness and highlights the other flavors.
- 2 tablespoons unsalted butter (melted): Brings richness and a tender crumb to each buñuelo.
- 1 large egg (whisked): Helps bind the dough while contributing to that golden color when fried.
- Vegetable oil (for frying): The essential medium for achieving crisp, golden perfection.
- 12 ounces piloncillo: The star ingredient for the syrup, offering a deep caramelized sweetness.
- 3 cups water (for syrup): Dissolves the piloncillo and carries all the fragrant spices.
- 1 orange peel: Adds a fresh citrus brightness that lifts the syrup’s flavors.
- 3 cinnamon sticks: Infuse warm, comforting spice notes into the syrup.
- 3 star anise: Contributes a subtle licorice undertone enhancing the complexity of the syrup.
- ¼ cup granulated sugar: Coats the buñuelos for that classic sweet crunch.
- 2 tablespoons ground cinnamon: Combines with sugar for the signature aromatic finish on your fried treats.
How to Make Mexican Buñuelos with Piloncillo Syrup Recipe
Step 1: Infuse the Anise Tea
Start by boiling 1 cup of water and then steep the anise seeds and vanilla extract off the heat for 15 minutes. This simple step builds a fragrant base that will permeate your dough, giving the buñuelos a unique flavor that sets them apart right from the start. Strain the mixture to keep it silky smooth.
Step 2: Prepare the Dough
Sift together the cake flour, baking powder, and salt in a bowl to ensure even mixing. Make a well in the center, then add your melted butter, whisked egg, and the strained anise tea from the previous step. Knead this dough for about five minutes until wonderfully smooth and elastic. Cover it with a damp towel and give it a restful 15 minutes to relax—this is the secret to dough that rolls out beautifully thin without tearing.
Step 3: Make the Piloncillo Syrup
While your dough takes a breather, turn to the luscious piloncillo syrup. Combine the piloncillo and 3 cups of water in a saucepan, heating gently until it fully dissolves. Add aromatic elements like orange peel, cinnamon sticks, and star anise, then bring the mixture to a boil before lowering to a simmer for 10 minutes. This slow cooking builds layers of deep, warm flavor that complement the crispy buñuelos perfectly. Remove the spices and peel before serving.
Step 4: Heat the Oil
Fill a heavy-bottomed pan with at least two inches of vegetable oil, heating it to 350°F. Proper temperature is key here—too hot and the buñuelos will brown too quickly without cooking through, too cool and they absorb excess oil, becoming greasy. The goal is a crispy, golden exterior with a light, fluffy interior.
Step 5: Mix Cinnamon Sugar
While waiting for the oil, mix the granulated sugar and ground cinnamon in a bowl. This aromatic cinnamon sugar will coat the fried buñuelos, adding that irresistible sweet crunch that everyone craves.
Step 6: Shape the Dough
Divide your dough into 16 equal parts and roll each into a smooth ball. With a rolling pin, flatten each ball until it’s almost paper thin and translucent — this takes a gentle hand but is crucial for the perfect texture. If you have a tortilla press, use it to get the job done faster and more evenly. For a traditional touch, some like to press the dough into an inverted greased bowl to achieve a uniquely curved shape.
Step 7: Fry to Perfection
Fry the buñuelos one or more at a time, cooking each side for about 30 seconds until golden brown. If you notice air bubbles forming, press them gently with a slotted spoon to keep the shape even. Carefully avoid overcrowding the oil, which can affect temperature and texture.
Step 8: Coat with Cinnamon Sugar
Once fried, immediately transfer the buñuelos to paper towels to drain excess oil, then toss them in the cinnamon sugar mixture so every crunchy bite is infused with sweet warmth. This finishing touch is what makes these buñuelos truly magical.
Step 9: Serve with Piloncillo Syrup
Plate your cinnamon-sugar-dusted buñuelos alongside warm piloncillo syrup for dipping or drizzling. The syrup’s rich molasses flavor perfectly balances the crispy, light texture of the fried dough, creating a bite that’s deeply satisfying and delightfully cozy.
How to Serve Mexican Buñuelos with Piloncillo Syrup Recipe
Garnishes
While these buñuelos are delightful on their own, you can jazz them up with some fun garnishes. Fresh orange zest sprinkled on top will brighten flavors and echo the citrus notes in the syrup. A sprinkle of powdered sugar or chopped toasted nuts can add unexpected texture and visual appeal.
Side Dishes
Pair your Mexican buñuelos with piloncillo syrup with a hot cup of Mexican-style coffee or a warm glass of horchata. The creaminess and subtle spices from these beverages make for a perfect accompanying contrast to this sweet fried treat. For a festive brunch, serve alongside fresh fruit or a scoop of cinnamon ice cream.
Creative Ways to Present
Consider layering your buñuelos in a beautiful stack drizzled with extra syrup and a dusting of cinnamon for a show-stopping centerpiece. You can also fill a basket lined with colorful Mexican textiles for a vibrant presentation that feels like a celebration. If serving kids, try adding a small bowl of chocolate or caramel sauce for dipping along with the piloncillo syrup.
Make Ahead and Storage
Storing Leftovers
If you have any buñuelos leftover (and it’s rare that you will), store them in an airtight container at room temperature for up to two days to keep their crispiness. Avoid refrigeration as it tends to soften the crunch.
Freezing
Although buñuelos are best enjoyed fresh, you can freeze the un-fried dough balls. Wrap them tightly in plastic wrap and freeze for up to one month. Thaw them in the refrigerator overnight, then roll and fry as usual.
Reheating
To bring back the crunch in refrigerated or thawed buñuelos, reheat them in a dry skillet over medium heat for a couple of minutes on each side. This refreshes their crisp texture better than microwaving, which tends to make them soggy.
FAQs
Can I make buñuelos without piloncillo?
While piloncillo adds an authentic depth of flavor, you can substitute dark brown sugar or molasses in a pinch. The flavor won’t be quite the same but your syrup will still be delicious.
What if I don’t have a tortilla press?
No worries! A rolling pin works wonderfully. Roll gently and evenly to get the dough thin and paper-like. You can also use the bottom of a greased bowl to press the dough thin.
Why are my buñuelos not crispy?
Oil temperature is key. If the oil is too cool, the dough will absorb oil and become soggy. Use a thermometer to keep it at about 350°F for perfect crispiness.
Can I add flavors to the dough?
Absolutely! Some people add a bit of orange zest or ground cinnamon to the dough itself to boost flavor. Just be careful not to overpower the classic taste.
How should I serve the piloncillo syrup?
The syrup is lovely poured over warm buñuelos or served in a small bowl for dipping. Warm it slightly before serving to bring out the full aroma and flavor.
Final Thoughts
Making Mexican Buñuelos with Piloncillo Syrup Recipe is such a joyful experience. The process fills your home with comforting aromas and the reward is crispy, sweet, spicy bites that feel like a warm hug on a plate. Whether it’s a special event or a weekend indulgence, I encourage you to give this recipe a try. Once you do, you’ll understand why it’s a cherished tradition that brings loved ones together every time.
Print
Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
Description
Traditional Mexican Buñuelos are crispy, paper-thin fried dough discs dusted with cinnamon sugar, served with a fragrant piloncillo syrup infused with cinnamon, star anise, and orange peel. This recipe combines aromatic anise tea in the dough and a flavorful syrup, creating a perfect balance of textures and tastes for a festive treat.
Ingredients
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)
- Vegetable oil (for frying)
Piloncillo Syrup Ingredients
- 12 ounces piloncillo
- 3 cups water
- 1 orange peel
- 3 cinnamon sticks
- 3 star anise
- ¼ cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- Prepare Anise Tea: In a saucepan, bring 1 cup of water to a boil. Remove from heat and add 1 teaspoon of anise seeds and 1 teaspoon of vanilla extract. Let steep for 15 minutes, then strain to remove solids.
- Make Dough: Sift together 2½ cups cake flour, ½ teaspoon baking powder, and ½ teaspoon kosher salt into a large bowl. Create a well in the center and add the melted butter, whisked egg, and the anise tea from step one. Knead the mixture until smooth, about 5 minutes. Cover with a damp towel and let rest for 15 minutes.
- Prepare Piloncillo Syrup: In a saucepan, combine 12 ounces piloncillo and 3 cups water. Heat until piloncillo dissolves. Add the orange peel, cinnamon sticks, and star anise. Bring to a boil, cook for 5 minutes, then reduce heat and simmer for 10 minutes. Remove the cinnamon sticks, orange peel, and star anise, letting the syrup cool slightly.
- Heat Oil: Fill a heavy-bottomed pot or deep frying pan with 2 inches of vegetable oil. Heat the oil to 350°F (175°C) for frying.
- Mix Cinnamon Sugar: In a bowl, combine ¼ cup granulated sugar with 2 tablespoons ground cinnamon and set aside.
- Divide and Shape Dough: Divide the dough into 16 equal sections and roll each into a ball. Using a rolling pin, flatten each ball to a paper-thin, almost translucent circle. Optionally, use a tortilla press or press dough over an upside-down greased bowl to achieve thinness.
- Fry Buñuelos: Fry each flattened dough oval in the hot oil for 1 minute total, flipping after 30 seconds. If air bubbles form under the dough, gently press them down with a slotted spoon. You can fry multiple at once, but avoid overcrowding the oil.
- Drain and Coat: Remove fried buñuelos and place onto paper towel-lined plates to drain excess oil. Immediately sprinkle both sides generously with the cinnamon sugar mixture or toss them in the bowl with the cinnamon sugar for even coating.
- Repeat and Serve: Continue frying and coating all dough pieces. Buñuelos should have a fluffy interior and a crunchy exterior. Serve warm alongside the prepared piloncillo syrup for dipping.
Notes
- Ensure oil temperature stays consistent at 350°F to avoid greasy or undercooked buñuelos.
- Pressing air bubbles during frying prevents uneven cooking and ensures a flat shape.
- Use cake flour for a tender texture; all-purpose flour can be substituted but may yield denser results.
- Piloncillo syrup can be stored refrigerated and gently reheated before serving.
- For a more authentic presentation, use a tortilla press or inverted greased bowl to achieve thin dough.
