Christmas Piloncillo Buñuelos are a cherished holiday tradition — crisp, golden discs that shatter lightly with each bite and soak up a warm, aromatic syrup made from piloncillo, cinnamon, and cloves. These festive treats embody the heart of a Mexican Christmas: comforting, nostalgic, and filled with the scents of winter spice. Whether served after a holiday meal or enjoyed alongside hot chocolate on a chilly night, they bring pure seasonal magic to the table.
The dough is simple and humble, yet transforms beautifully once rolled paper-thin and fried. The buñuelos bubble, blister, and turn irresistibly crisp, creating that signature light texture. Meanwhile, the piloncillo syrup simmers into a glossy, richly spiced caramel that coats the buñuelos with warm sweetness. Vanilla, cinnamon, and optional cloves infuse the syrup with holiday depth, making every bite rich, cozy, and unforgettable.
Serve the buñuelos drizzled generously with syrup or dipped completely for extra indulgence. You can also dust them with cinnamon sugar before adding syrup to create a delightful contrast of texture — lightly crunchy on the outside, sticky and luscious beneath. This timeless dessert feels festive, joyful, and uniquely tied to the Christmas season.
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Servings: 12–16 buñuelos
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients
For the Buñuelos:
• 2 cups all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tbsp butter, softened
• 1/2 cup warm water (more if needed)
• Oil for frying
For the Piloncillo Syrup:
• 1 cone piloncillo (about 8 oz), chopped
• 1 cup water
• 1 cinnamon stick
• 2–3 whole cloves (optional)
• 1 tsp vanilla extract
Instructions:
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