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
Scale
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.
