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Classic Mexican Buñuelo

This delightful Christmas dessert features crisp, warm, and sweet buñuelos, served with a rich piloncillo syrup, perfect for holiday gatherings.
Print Recipe
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert, Holiday
Cuisine: Mexican
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Piloncillo Syrup
  • 3.5 cups 3 1/2 cups water, divided
  • 1 large 1 large piloncillo cone (about 12 oz), chopped Choose a firm cone that smells deep and caramel-like.
  • 1 stick 1 cinnamon stick
  • 1/3 tsp 1/3 tsp anise seed Can substitute with a pinch of ground anise or omit.
  • 1/4 strip 1/4 orange peel Can substitute with lemon peel if preferred.
  • 6 pieces 6 guavas, chopped or quartered (optional) Optional for added fruit flavor.
For the Dough
  • 2 cups 2 cups all-purpose flour Can substitute with gluten-free flour blend.
  • 1 tsp 1 tsp baking powder
  • 1 tbsp 1 tbsp granulated sugar
  • 1/2 tsp 1/2 tsp salt
  • 1 large 1 large egg
  • 1 tbsp 1 tbsp unsalted butter, melted and cooled
  • 3/4 cup 3/4 cup warm water, added gradually Add slowly to prevent sticky dough.
  • 1 tsp 1 tsp pure vanilla extract
For Frying and Coating
  • 2 cups About 2 cups vegetable oil (3/4 inch deep) Can substitute with canola oil.
  • 1/4 cup 1/4 cup granulated sugar mixed with 1 tsp ground cinnamon, for sprinkling

Method
 

Make the Piloncillo Syrup
  1. In a medium saucepan, combine the piloncillo and 1 cup of the water. Cook over medium-high heat, stirring often, until the piloncillo melts into a smooth liquid caramel.
Finish and Warm the Syrup
  1. Add the remaining 2 1/2 cups water, the cinnamon stick, anise seed, orange peel, and guavas if using. Bring the mixture to a boil for about 6 minutes, then lower the heat and simmer for about 4 minutes more.
  2. Keep it warm while you make the dough.
Mix and Knead the Dough
  1. In a large bowl, whisk together the flour, baking powder, sugar, and salt. Make a well in the center and add the egg, melted butter, and vanilla.
  2. Mix until the dough looks like coarse meal, then add the warm water one tablespoon at a time while kneading until it feels soft and smooth.
Rest, Shape, and Fry
  1. Cover the dough and let it rest for 30 minutes. Divide it into 12 balls, roll each ball into a very thin round (6 to 7 inches wide), and stretch gently over an upside-down bowl.
  2. Heat the oil to about 360°F in a wide skillet, fry each buñuelo for just a few seconds per side until golden, crisp and puffed, then drain on paper towels and sprinkle with cinnamon sugar.
Serve and Store
  1. Serve the buñuelos warm or at room temperature with the piloncillo syrup spooned over or on the side.
  2. Store leftovers in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.

Notes

Crisp buñuelos can be served warm or at room temperature, making them an excellent dessert to prepare ahead of time for busy holiday schedules.