Crispy Cinnamon Sugar Fried Dough — Buñuelos con Piloncillo
Mexican Christmas classic, thin crisp fried dough discs drizzled with warm cinnamon-piloncillo syrup and snapped at the table.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk flour, baking powder, salt, and caster sugar in a bowl. Beat eggs, milk, melted butter, and vanilla together, then add to flour. Mix to shaggy dough. Knead on floured surface 5 minutes until very smooth and elastic. Cover and rest 30 minutes. Meanwhile, combine piloncillo, water, cinnamon stick, orange zest, and star anise in a small pan.
Simmer
Cook piloncillo syrup over medium heat 8–10 minutes until sugar dissolves and syrup thickens slightly. Strain and keep warm while dough rests.
Fry 1
Divide rested dough into 4 equal balls. Roll each on floured surface as thin as possible, 20cm across, almost transparent. Heat sunflower oil to 180°C in a deep pan.
Fry 2
Lower one dough disc into hot oil. Push gently under with tongs to keep submerged. Fry 45–60 seconds per side until deep golden, crisp, and blistered. Drain on kitchen paper 30 seconds. Repeat with remaining 3 discs, working in batches if needed to avoid overcrowding the pan.
Plate
Transfer all 4 buñuelos to warm plates, stacked or arranged as desired. Drizzle generously with warm piloncillo syrup and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.