Traditional Buñuelos
Traditional Buñuelos are a delightful and crispy Mexican treat often enjoyed during festive seasons and special occasions. These golden, thin pastries are light and airy, making them the perfect canvas for the rich and aromatic piloncillo syrup.
The syrup, infused with guavas, cinnamon, and anise, adds a sweet, complex flavor that complements the buñuelos beautifully. Whether served warm or at room temperature, these buñuelos are a wonderful addition to any gathering, often enjoyed with a cup of hot chocolate.
Their preparation involves rolling out a tender dough, frying it to perfection, and topping it with a generous sprinkle of sugar. This recipe brings a taste of tradition and celebration to your kitchen.
Why You’ll Love This Recipe:
Crispy, Sweet Perfection: The buñuelos’ golden, crispy texture combined with the sweet sprinkling of sugar makes them an irresistible treat.
Authentic Flavor: The piloncillo syrup, with its deep caramel notes, aromatic cinnamon, and fruity guava accents, elevates the buñuelos into a truly traditional Mexican dessert.
Versatility: They can be enjoyed warm or at room temperature, making them perfect for gatherings, festive occasions, or cozy nights at home.
Homemade Charm: The process of rolling and frying the dough brings a sense of nostalgia and accomplishment, making them even more delightful to share.
Perfect Pairing: These buñuelos, paired with hot chocolate or coffee, create a comforting and indulgent treat that’s hard to resist.
Key Ingredients:
Piloncillo Syrup: Made with piloncillo (unrefined cane sugar), cinnamon, guavas, and a hint of orange peel, this syrup adds a rich, aromatic sweetness to the buñuelos.
All-Purpose Flour: The base of the dough, providing structure and lightness to the crispy treat.
Butter and Egg: These ingredients add richness and a tender texture to the dough.
Anise Seed and Vanilla: Infuse the dough and syrup with warm, aromatic flavors, enhancing the traditional taste.
Vegetable Oil: Used for frying, creating the characteristic crispy and golden exterior of the buñuelos.
Traditional Buñuelos
Ingredients:
Piloncillo Syrup for buñuelos:
3 ½ cups of water
1 large piloncillo stick (about 12 oz.)
1 stick of cinnamon
6 guayabas chopped or cut in quarters(guavas)
⅓ teaspoon anise seed
¼ of an orange peel
Mexican Buñuelos:
2 cups of all-purpose flour
1 teaspoon of baking powder
1 tablespoon of sugar
½ teaspoon of salt
1 egg
1 tablespoon of butter melted and already cool
About ¾ cup of warm water *
1 teaspoon of vanilla essence **
About 2 cups of vegetable oil to fry the Buñuelos
Sugar to sprinkle
Instructions:
Piloncillo Syrup for buñuelos
Place the 1 cup of water and the piloncillo in a medium-size saucepan. Heat over medium-high heat until the piloncillo dissolves and it looks like liquid caramel.
Carefully add the rest of the water, cinnamon stick, guavas, aniseed and orange peel and bring to a boil. Cook for about 6 minutes, stir and boil for 4 more minutes. Set aside to use as a topping for the buñuelos.
If you want a thicker consistency, simmer for a longer period of time until desired thickness. The syrup keeps well refrigerated for up to 1 week.
Serve warm or at room temperature.
Mexican Buñuelos
In a large bowl mix flour, baking powder, 1 Tablespoon of sugar and ½ teaspoon of salt.
Form a well in the center and add the egg, melted butter and vanilla. Mix until mixture resembles a coarse meal. Slowly add the water a tablespoon at a time, mixing and kneading until you have a soft and smooth dough. This will take less than 5 minutes. Cover the dough with a kitchen towel and let it rest for 30 minutes.
While the dough is resting prepare your working area with a rolling pin, a large dish with paper towel or open paper bags, extra flour for rolling the circles, a large frying pan with the vegetable oil ready for the moment you start frying the Buñuelos.
Divide the dough in 12 small balls and cover. Heat ¾ inch of oil the large frying pan.
Place one of the dough balls in your already floured working surface and stretch with your rolling pin. Roll out each ball to forma a circle as thin as possible without breaking the dough.
To give that extra stretching to the Buñuelo, place on the inverted bowl or clay pot covered with the pastry towel and pull the edges very gentle. The Buñuelo should be thin almost transparent. Before cooking, some people like to place all the already former buñuelos over a clean tablecloth, in a large table, making sure they don’t touch each other. This step will dry the dough, the buñuelos will be even crispier, and absorb less oil while cooking.
Fry the buñuelos in very hot oil until they are golden and crispy. This step will take a few seconds.
Place the buñuelos on a plate covered with paper towels to drain the excess oil. Serve warm or at room temperature and sprinkle with sugar. If you do not sprinkle the sugar right away they can still be nice and crispy for another day and just add the sugar at serving time. If you prefer to serve them warm, place them in your oven in a low setting for 5 minutes. Now, we need some hot chocolate to go along with the buñuelos.
Notes:
Piloncillo Alternatives: If piloncillo is not available, you can substitute it with brown sugar or dark molasses. Adjust the amount to achieve a similar depth of flavor, though the result will differ slightly.
Syrup Consistency: The piloncillo syrup can be made thicker by simmering it longer. Keep an eye on it to avoid burning, and stir occasionally. If it becomes too thick after cooling, you can reheat it with a bit of water to thin it out.
Quick-Soak Method: If you don’t have time to soak the beans overnight, use the quick-soak method: boil the beans in water for 2 minutes, then let them sit, covered, for 1 hour before proceeding with the recipe.
Dough Resting: Allowing the dough to rest is crucial for achieving the right texture. If you find the dough too sticky, add a bit more flour. If too dry, add a bit more warm water, a tablespoon at a time.
Rolling Out Dough: For extra thin and crispy buñuelos, roll the dough as thin as possible without breaking it. The thinner the dough, the crisper the buñuelo. Using a rolling pin and a dusting of flour will help prevent sticking.
Frying Temperature: Ensure the oil is hot enough (around 350°F or 175°C) before adding the buñuelos. If the oil is not hot enough, the buñuelos will absorb more oil and become greasy. Use a thermometer if possible.
Avoid Overcrowding: Fry the buñuelos in batches to avoid overcrowding the pan. This allows each buñuelo to cook evenly and become crispy.
Storage: If you need to store the buñuelos, keep them in an airtight container. They will stay crisp for a few days. Reheat in a low oven (around 300°F or 150°C) for 5-10 minutes to regain some of their crispiness.
Serving: Buñuelos are best served warm. If you prepare them ahead of time, reheat them in the oven rather than the microwave to preserve their crispiness.
Guavas in Syrup: Guavas add a unique flavor to the syrup, but you can omit them if you prefer. For a simpler syrup, use just piloncillo, cinnamon, and a bit of orange peel.
Nutrition Information:
YIELDS: 12 | SERVING SIZE: 1
Calories: 190 kcal | Total Fat: 12 g | Saturated Fat: 3 g | Trans Fat: 0 g | Cholesterol: 20 mg | Sodium: 120 mg | Total Carbohydrates: 20 g | Dietary Fiber: 1 g | Sugars: 8 g | Protein: 3 g
Frequently Asked Questions:
What is piloncillo, and can I use a substitute?
Piloncillo is a type of unrefined cane sugar that has a deep, caramel-like flavor.
If you can’t find piloncillo, you can substitute it with dark brown sugar or regular brown sugar, though the flavor may not be as rich.
Can I use something other than guavas in the syrup?
Guavas add a unique flavor to the syrup, but you can substitute them with other fruits like apples or pears if needed.
They won’t provide the exact same flavor, but they will add some fruitiness.
Can I make the syrup ahead of time?
Yes, you can prepare the piloncillo syrup ahead of time.
Store it in an airtight container in the refrigerator for up to a week.
Reheat it before serving.
Why do I need to let the dough rest for 30 minutes?
Resting the dough allows the gluten to relax, which makes it easier to roll out thinly without tearing. It also helps the buñuelos become crispier.
What if my dough is too sticky or dry?
If the dough is too sticky, add a little more flour. If it’s too dry, add a bit more warm water, one tablespoon at a time, until it reaches the right consistency.
How thin should I roll the buñuelos?
The buñuelos should be rolled as thin as possible, ideally almost transparent.
This helps them become crispy and light.
If they are too thick, they may end up chewy rather than crispy.
How do I know when the oil is hot enough for frying?
The oil is ready when a small piece of dough dropped into the oil sizzles and rises to the surface.
You can also test with a wooden spoon; if bubbles form around the spoon when inserted into the oil, it’s hot enough.
Can I use a different type of oil for frying?
While vegetable oil is commonly used, you can use other neutral oils like canola oil or sunflower oil.
Avoid oils with strong flavors as they can affect the taste of the buñuelos.
How should I store leftover buñuelos?
Store leftover buñuelos in an airtight container at room temperature for up to 2 days.
For longer storage, keep them in the refrigerator for up to a week.
To re-crisp them, place them in a low oven (about 300°F or 150°C) for 5-10 minutes.
Can I make buñuelos in advance and freeze them?
Yes, you can freeze cooked buñuelos.
Allow them to cool completely, then place them in an airtight container or freezer bag.
To reheat, bake them in a preheated oven at 300°F (150°C) for 10-15 minutes to restore their crispiness.