Buñuelos
Crackly Fried Discs
An egg-enriched dough is rested, rolled paper-thin until nearly translucent, then fried until crackly-crisp and dusted with cinnamon sugar, with an optional cinnamon-clove piloncillo syrup for dipping.
Buñuelos
✦ Antes de Empezar
Before you cook
Do I have to make the piloncillo syrup to serve buñuelos?
No — the syrup is labeled optional. A simple dusting of cinnamon sugar right after frying is the more common way to finish them; make the syrup only if you want a dip alongside.
Ingredientes· 7View
Dough Base
- 2 cupsAll-Purpose Flourplus more for rolling
- 1 tsp baking powder + 1/2 tsp saltBaking Powder & Salt
- 1/2 cupWarm Water
- 4 tbspUnsalted Buttermelted
- 1 egg + 1 tsp vanillaEgg & Vanilla
Frying & Sugar
- 2 cupsVegetable Oilfor frying
- 1/2 cup sugar + 1 tbsp cinnamonGranulated Sugar & Ground Cinnamonmixed, for coating
Instrucciones
6 pasosPrepara el jarabe
Make the syrup
For the syrup, simmer piloncillo, water, cinnamon, cloves, and peel for 15 to 20 minutes until lightly thickened; strain and keep warm.
Prepara la masa
Make the dough
Mix flour, baking powder, salt, and sugar. Add egg and lard. Gradually add warm liquid until a smooth, firm dough forms.
Amasa y reposa
Knead and rest
Knead 5 minutes, cover, and rest 30 minutes.
Extiende los discos
Roll the discs
Divide into 12 balls. Roll each on a lightly floured surface into a very thin, nearly translucent round. Rest rounds on a cloth for 10 minutes so the surface dries slightly.
Fríe los buñuelos
Fry the buñuelos
Fry one at a time in 350°F (175°C) oil, pressing gently with tongs so bubbles form. Turn once and cook until crisp and golden.
Escurre y sirve
Drain and serve
Drain upright, then dust with cinnamon sugar or serve with piloncillo syrup.