Buñuelos
Crispy, thin Mexican fritters made from fried dough, generously coated in a warm, spiced piloncillo (unrefined whole cane sugar) syrup. A beloved Christmas tradition, these buñuelos are known for their delicate crunch and sweet, aromatic flavor.
🧂 Ingredients
- 500 g All-purpose flour(Approximately 4 cups)
- 2 Large eggs(Room temperature)
- 60 g Unsalted butter(Melted and slightly cooled)
- 1 tsp Anise seeds(Lightly crushed for more flavor)
- 300 g Piloncillo(Also known as panela or unrefined cane sugar. Can substitute with dark brown sugar if unavailable.)
- 2 Cinnamon sticks(About 3-inch sticks)
- 2 cups Water(For the syrup)
- 4-6 cups Vegetable oil or other neutral high-heat oil(For deep frying, enough to reach at least 3 inches deep in your pot)
👨🍳 Instructions
- 1
Prepare the Dough: In a large bowl, combine the flour and lightly crushed anise seeds. Make a well in the center. Add the eggs and melted butter into the well. Gradually mix the wet ingredients into the dry ingredients, incorporating the flour from the sides until a shaggy dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a tablespoon of flour at a time. If too dry, add a teaspoon of water. Cover the dough with plastic wrap or a damp cloth and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it easier to roll.
⏱️ 7 minutes + 30 minutes resting - 2
Shape the Buñuelos: Divide the rested dough into 4-6 equal portions. Working with one portion at a time (keeping the others covered), roll it out on a lightly floured surface as thinly as possible, aiming for a translucent sheet, similar to paper. You can use a rolling pin or a pasta machine for consistent thinness. Cut the rolled dough into desired shapes – traditional rounds (about 4-6 inches in diameter) or strips. If making rounds, you can prick them with a fork a few times to prevent excessive puffing during frying. Keep the cut dough covered while you work to prevent it from drying out.
⏱️ 20-25 minutes - 3
Fry the Buñuelos: Heat the oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat to 350°F (175°C). The oil is ready when a small piece of dough sizzles immediately and floats to the surface. Carefully slide 1-2 buñuelos into the hot oil, being careful not to overcrowd the pot. Fry for about 1-2 minutes per side, or until they are puffed, lightly golden brown, and crispy. Use tongs to gently turn them. They cook very quickly due to their thinness. Once golden and crisp, remove them from the oil with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining dough pieces, ensuring the oil temperature remains consistent.
⏱️ 15-20 minutes (approx. 1-2 minutes per buñuelo) - 4
Make the Piloncillo Syrup: While the buñuelos are frying or draining, prepare the syrup. In a medium saucepan, combine the piloncillo, cinnamon sticks, and 2 cups of water. Bring to a boil over medium heat, stirring until the piloncillo is completely dissolved. Reduce the heat to low and simmer gently for about 10-15 minutes, or until the syrup has slightly thickened to a syrupy consistency. It should coat the back of a spoon. Remove the cinnamon sticks before serving. The syrup should be warm when used.
⏱️ 15-20 minutes - 5
Serve: Once all buñuelos are fried and drained, you can either drizzle the warm piloncillo syrup generously over them while they are still slightly warm, or serve the syrup in a small bowl on the side for dipping. The buñuelos are best enjoyed fresh when they are at their crispiest.
⏱️ 5 minutes
💡 Pro Tips
- ✓For the thinnest dough, use a pasta machine. Roll it through progressively thinner settings until it's almost transparent.
- ✓Buñuelos are meant to be broken into pieces before eating. They are very delicate and crisp.
- ✓The traditional smashing of an empty plate after enjoying buñuelos is a symbol of good luck for the coming year.
- ✓Ensure your frying oil is at the correct temperature. Too cool, and the buñuelos will be greasy; too hot, and they will burn before cooking through.
- ✓The piloncillo syrup can be made ahead of time and gently reheated before serving.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a different flavor profile, substitute the piloncillo syrup with a simple sugar syrup infused with orange zest or a touch of vanilla.
- Make smaller, bite-sized buñuelos for easy snacking or appetizers.
- Some recipes include a pinch of baking powder in the dough for a slightly lighter texture.