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Mexican Buñuelos With Piloncillo Syrup
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- Total Time
- 2 hours
- Rating
- Notes
- Read community notes
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Ingredients
- 1(12-ounce/340 gram) piloncillo cone, chopped into chunks or slivers (see Tip)
- 1cinnamon stick
- 6guavas, fresh, or frozen and thawed, cut into quarters (optional)
- ¼teaspoon whole anise seeds
- 1(3-inch) strip orange peel
- 2cups/256 grams all-purpose flour, plus more for dusting
- 1teaspoon baking powder
- 1tablespoon/13 grams granulated sugar, plus more for sprinkling
- ½teaspoon table salt
- 1large egg
- 1tablespoon/15 grams unsalted butter, melted and cooled
- 1teaspoon vanilla extract
- Up to ¾ cup/180 milliliters warm water, as needed
- 2cups/475 milliliters vegetable oil
For the Piloncillo Syrup
For the Buñuelos
Preparation
- Step 1
Make the piloncillo syrup: In a medium saucepan, heat 1 cup/240 milliliters water and the piloncillo over medium-high until the piloncillo dissolves, the liquid has thickened slightly and is caramel-colored, about 5 minutes. Carefully add 2½ cups/600 milliliters water to the pan, along with the cinnamon stick, guavas (if using), anise seeds and orange peel. Bring the mixture to a boil over medium-high, then reduce the heat to low and simmer until syrupy, about 30 minutes. If you’d like it thicker, cook for a bit longer. Strain the syrup into a small bowl and set it aside. (You should have about 1¼ cups/60 milliliters.)
- Step 2
Make the buñuelos: In a large bowl, combine the flour, baking powder, sugar and salt. Form a well in the center and add the egg, melted butter and vanilla extract. Using a wooden spoon or your hands, stir the ingredients together until the mixture resembles coarse meal. Slowly add the warm water, 1 tablespoon/15 milliliters at a time, constantly mixing then kneading, until the dough is soft and smooth. (You may not need all of the water.) Cover the dough with a clean kitchen towel and let it rest for 30 minutes. On a lightly floured surface, divide the dough into 12 small balls and cover with the kitchen towel. (At this point, you can wrap the balls tightly with plastic wrap and freeze for up to two months. Bring to room temperature before rolling out and frying.)
- Step 3
In a large, high-sided skillet, pour the vegetable oil until it’s about ¾-inch high and heat over medium high to 350 degrees. When the oil is ready, a small piece of dough should sizzle immediately when dropped in.
- Step 4
While the oil is heating, roll out the dough: Work with one ball at a time, and leave the others covered while you work. On a lightly floured surface with a lightly floured rolling pin, roll out the dough into a paper-thin 8-inch circle. (It should be almost transparent but not tear.) As you roll, move and flip the dough and add more flour as necessary so it doesn’t stick. Set aside on a lightly floured surface. Repeat with the remaining balls.
- Step 5
Fry the buñuelos, one at a time, until golden brown and crispy, 20 to 40 seconds per side. Use tongs to gently flatten the dough as it cooks to help prevent it from curling. Place the fried buñuelos on a paper towel-lined plate. Immediately sprinkle the buñuelos with granulated sugar, drizzle the syrup and serve. (Store leftovers in an airtight plastic container at room temperature for up to three days. Recrisp in a 300-degree oven for 5 minutes and sprinkle with granulated sugar.)
- Piloncillo cones can be ordered online or can be found at Latino grocery stores.
Private Notes
Cooking Notes
There is no syrup on Buñuelos! They are a cinnamon sugar delight! We make buñelos every year learned them from my mother. They are fragile, crispy, and sugary.
I haven’t had traditional bunuelos - most definitely with the guava syrup - in SO LONG! I spent my childhood in Mexico City and remember one disastrous trip back to the States for Christmas to visit family (and introduce them to this amazing delicacy) when the jar of syrup broke in our suitcase! My mom used my favorite pink sweater to try to mop up the mess up right there in the middle of baggage check! I cried and cried, not for my sweater, but for the syrup! Thanks for the recipe!
Buñuelos like almost everything in Mexico varies by region, so syrup, no syrup will largely depend on the region. My family is from Coahuila where we rely on orange, cinnamon and maguey syrup. It's tasty but after reading this, I must try adding guava! Honestly, I don't know why I never thought of adding guava before, it sounds heavenly.
Buñuelos like almost everything in Mexico varies by region, so syrup, no syrup will largely depend on the region. My family is from Coahuila where we rely on orange, cinnamon and maguey syrup. It's tasty but after reading this, I must try adding guava! Honestly, I don't know why I never thought of adding guava before, it sounds heavenly.
I grew up in Mexico and we always use the syrup! I love this recipe. Thank you
We make a version of piloncillo syrup called "miel de higo" (fig honey) by cooking several dried fig leaves in the syrup instead of the other flavorings.
I haven’t had traditional bunuelos - most definitely with the guava syrup - in SO LONG! I spent my childhood in Mexico City and remember one disastrous trip back to the States for Christmas to visit family (and introduce them to this amazing delicacy) when the jar of syrup broke in our suitcase! My mom used my favorite pink sweater to try to mop up the mess up right there in the middle of baggage check! I cried and cried, not for my sweater, but for the syrup! Thanks for the recipe!
Piloncillo can be ordered from Rancho Gordo. Get some of their wonderful beans while you’re there.
The texture of the two sugars is dissimilar as well; piloncillo is very hard, and brown sugar is soft and pliable. To substitute brown sugar for piloncillo, use 1 cup of dark brown sugar and 2 tablespoons molasses for each 8- to 9-ounce cone.
For easy cheater, buneulos, when I make flour tortillas, I save a few for frying instead of the griddle. Sprinkle with cinnamon and a tiny bit of sugar or drizzle a dab of honey. no syrup.
Traditional Mexican buñuelos certainly have a syrup made with piloncillo. That is how they are sold on the street during the Christmas holidays.
There is no syrup on Buñuelos! They are a cinnamon sugar delight! We make buñelos every year learned them from my mother. They are fragile, crispy, and sugary.
There is definitely syrup used on bunuelos, which is my favorite version, and has been, since my childhood when my (Mexican) grandmother made them for us at Christmastime. There are other versions without syrup, too... as you describe. Both are delicious, both are correct. Even more variations described in the thread make me excited to try other methods!
My local 99Cent Only store has piloncillo cones, so think out of the box.
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