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.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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