Originally posted January 24, 2022

Buñuelos

Buñuelos by MexFoodJournal

Buñuelos are a light, crispy treat dusted with sugar and cinnamon, and drizzled with a sweet syrup made from piloncillo and cinnamon stick.

Ingredients

  • For the Syrup
  • 1 Piloncillo
  • 1 Cinammon Stick
  • Water
  • For the Topping
  • ½ cup Sugar
  • 2 tablespoon Cinnamon (Optional)
  • For the Dough
  • 1 cup Flour
  • 1 cup Water
  • ½ teaspoon Baking powder
  • ½ teaspoon Sugar
  • 1 tablespoon Oil, butter or margarine, melted (Room temperature)
  • 2 pinches Salt
  • Vegetable oil for frying

Directions

Make the Syrup

1. Pour water into a heavy-bottomed pot and add the cinnamon stick and piloncillo. Heat over low heat, stirring constantly.
2. Continue stirring until the piloncillo has melted and the syrup thickens. Then set aside. You’ll pour the syrup over the buñuelos just before serving.

Mix the Topping

1. Pour ½ cup of sugar into a plate and add 2 tablespoon cinnamon.
2. Mix well and set aside. You’ll use this mixture to dust your buñuelos after frying.

Make the Dough

1. Heat a frying pan over medium heat and add the butter.
2. Swirl the pan while the butter melts, ensuring it doesn’t turn brown.
3. Pour the melted butter into a small bowl and set aside.
4. Pour the flour into a large mixing bowl.
5. Add the baking powder, salt and sugar to the flour.
6. Use a fork to combine.
7. Pour in the melted butter and stir to combine.
8. Add a little water and stir.
9. Repeat until the dough no longer sticks to your fingers. If it’s too wet, add a little more flour. If too dry, add a little more water. It might take you a few tries to get the dough just right.

Shape the Dough

1. Turn the dough out onto a cutting board and shape into a ball.
2. Pinch off a chunk of the dough—slightly smaller than a ping pong ball.
3. Roll the dough into a small ball and put on a plate.
4. Repeat until you have about 10 balls of dough.
5. Cover the dough balls with plastic wrap and let rest for 10 minutes.

Roll the Dough
1. Dust a flat surface or cutting board with flour and roll out the balls of dough one at a time into a completely flat, almost transparent disk.
2. Place each onto a dry cloth. The edges will be a little rough. They don’t have to be perfectly rounded. Now you’re ready to fry!

Fry the Buñuelos

1. Heat vegetable oil in a frying pan over medium-low heat. Carefully slide the buñuelo into the pan with your hand. The oil might jump, so be sure to move your hand away quickly.
2. Use a spatula to gently submerge the buñuelo into the oil and fry until the bottom is crispy. You’ll see bubbles form on the surface of the buñuelo when it’s time to flip.
3. Slide the spatula under the buñuelo, and use a pair of kitchen tongs to hold the buñuelo in place as you gently flip. Be sure to only flip one time.
4. Fry the other side until crispy. When ready, both sides should look lightly toasted.
5. Using kitchen tongs, remove the buñuelo from the pan.
6. Place vertically side by side in a mesh sieve to drain and repeat with the remaining buñuelos.

Serve and Eat!

1. While the buñuelos are warm, dust each with the cinnamon and sugar topping you made previously.
2. Stack the buñuelos in a serving plate. Mmmm!
3. Serve each buñuelo in a plate and drizzle with the syrup just before eating.
4. Crunch and enjoy!

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Adapted from

Mexican Food Journal
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