Mexican Buñuelos with Guava Syrup (Print Version)
# Ingredients:
→ Piloncillo Syrup
01 -
3 1/2 cups water
02 -
1 large piloncillo stick (about 12 ounces)
03 -
1 cinnamon stick (3-4 inches long)
04 -
6 guavas, quartered
05 -
1/3 teaspoon anise seeds
06 -
1/4 of an orange peel
→ Buñuelo Dough
07 -
2 cups all-purpose flour
08 -
1 teaspoon baking powder
09 -
1 tablespoon sugar
10 -
1/2 teaspoon salt
11 -
1 large egg
12 -
1 tablespoon melted butter, cooled
13 -
3/4 cup warm water (approximate)
14 -
1 teaspoon vanilla extract
→ For Frying & Finishing
15 -
2 cups vegetable oil for frying
16 -
Sugar for sprinkling
# Instructions:
01 -
Dissolve piloncillo in 1 cup water over medium-high heat until it looks like liquid caramel.
02 -
Add remaining water, cinnamon, guavas, anise seeds, and orange peel. Boil for 6 minutes, stir, then simmer 4 more minutes. Set aside.
03 -
Combine flour, baking powder, sugar, and salt in a large bowl. Make a well in the center.
04 -
Add egg, cooled melted butter, and vanilla to the well. Mix, then gradually add warm water while kneading until you have soft, smooth dough. Rest for 30 minutes.
05 -
Divide dough into 12 balls. Roll each one super thin - almost see-through! Gently stretch over an inverted bowl covered with a napkin for extra thinness.
06 -
Heat oil to 350°F. Fry each buñuelo until golden and crispy, turning once. Drain on paper towels.
07 -
Sprinkle with sugar and serve warm or room temperature with the piloncillo syrup. Perfect with hot chocolate!
# Notes:
01 -
For extra crispy buñuelos, let the shaped dough dry on a tablecloth before frying
02 -
Can be made ahead - just don't sugar them until serving
03 -
Traditional Mexican Christmas treat, but delicious any time