Instructions:
- In a bowl, mix the flour, sugar, baking powder, and salt.
- Add the softened butter and warm water, mixing until a soft dough forms.
- Knead the dough for 3–4 minutes until smooth, then cover and let rest for 10 minutes.
- Divide into small balls and roll each one very thin — nearly translucent for maximum crispiness.
- Heat oil in a skillet over medium-high and fry each buñuelo until golden and extra crisp. Drain on paper towels.
Make the Piloncillo Syrup:
6. In a saucepan, combine piloncillo, water, cinnamon, and cloves.
7. Simmer until the piloncillo fully dissolves and the syrup thickens slightly, about 10–12 minutes.
8. Stir in the vanilla extract.
9. Drizzle the warm syrup over the buñuelos or dip them generously before serving.
Variations
ADVERTISEMENT
• Add orange zest to the syrup for a bright citrus note.
• Dust buñuelos with powdered sugar instead of cinnamon sugar for a lighter finish.
• Swap vanilla for almond extract to deepen the holiday aroma.
• Add anise seed to the dough for a traditional flavor twist.
Tips
• Roll the dough as thin as possible — thin buñuelos fry up the crispiest.
• Keep the oil at steady medium-high heat to ensure even browning.
• If the syrup thickens too much as it cools, warm it gently to loosen.
• Dusting the buñuelos with cinnamon sugar before adding syrup creates a perfect contrast of crunch and caramel.
