Buñuelos with Piloncillo Syrup
Buñuelos with Piloncillo Syrup: A Crispy, Sweet Tradition for Mexican Gatherings
When it comes to Mexican holiday traditions, buñuelos hold a special place at the table. These light, golden, and crispy fried pasties, coated in cinnamon and sugar, are a delightful treat often enjoyed during festivities like Christmas, New Year’s Eve, or Día de los Reyes. This recipe elevates traditional buñuelos by pairing them with a warm, caramel-like piloncillo syrup, making them perfect for dessert or an indulgent snack.
Related Recipe: Ponche Navideño
Taste and Texture
Buñuelos deliver a satisfying crunch with every bite, thanks to their thin and crispy texture achieved by frying the dough to perfection. The cinnamon-sugar coating provides a warm sweetness, while the piloncillo syrup adds a deep, caramelized flavor with hints of vanilla and spice from the cinnamon stick and cloves. The optional addition of anise-infused water to the dough introduces a subtle licorice note, making each buñuelo uniquely aromatic.
Cultural Significance
Buñuelos are more than just a dessert; they represent togetherness and celebration in Mexican culture. Their origins can be traced back to Spain, where they were adapted into the Mexican culinary tradition with local ingredients like piloncillo and anise. Families often gather to prepare and enjoy buñuelos during the holidays, sharing stories and laughter while rolling out the dough and frying the pasties. They are a symbol of warmth, community, and festive cheer, often enjoyed with a steaming cup of atole, champurrado, ponche or hot chocolate.
Serving Suggestions
Buñuelos are best enjoyed fresh, as their crispness can diminish over time. If you have leftovers, store them in an airtight container at room temperature for up to two days. Re-crisp them in a preheated oven at 350°F for a few minutes before serving. The piloncillo syrup can be stored separately in an airtight container in the refrigerator for up to a week and reheated gently before use.
Ingredient Variations
- Flour Alternatives: Replace all-purpose flour with whole wheat flour for a heartier texture.
- Sugar Substitutes: Use dark brown sugar or coconut sugar if piloncillo is unavailable.
- Flavor Additions: Add a pinch of ground nutmeg or cardamom to the dough for an extra layer of flavor.
- Toppings: Swap cinnamon sugar for powdered sugar or drizzle with chocolate sauce for a modern twist.
Serving Suggestions
Buñuelos can be enjoyed in a variety of ways:
- Classic Dunking: Serve with small bowls of warm piloncillo syrup for dipping.
- Drizzled Delight: Drizzle syrup over the buñuelos for a sticky-sweet treat.
- With Beverages: Pair with a warm cup of café de olla, atole, or Mexican hot chocolate for a comforting dessert.
- Dessert Plate: Serve alongside fresh fruit and whipped cream for a festive dessert platter.
A Few Tips for Success
- Rolling Thin: Roll the dough discs as thin as possible to achieve the signature crispy texture.
- Oil Temperature: Maintain consistent oil temperature for even frying. Test with a small piece of dough before frying a batch.
- Presentation: For a festive touch, arrange buñuelos on a platter, drizzle with syrup, and garnish with fresh cinnamon sticks or anise stars.
Embrace the Flavors and Traditions
This buñuelos recipe with piloncillo syrup is a delightful way to embrace the flavors and traditions of Mexican cuisine. Whether you’re introducing them to your holiday spread for the first time or rekindling fond childhood memories, these golden treats will bring smiles to your family and friends. With their crispy texture, warm spices, and sweet syrup, buñuelos are sure to become a cherished tradition in your kitchen.
Now, grab your rolling pin and cinnamon sugar, and let the holiday festivities begin!
FAQs
Yes, you can prepare the dough and syrup a day in advance. Store the dough in the refrigerator, wrapped tightly in plastic wrap, and bring it to room temperature before rolling and frying.
Not at all. The dough can be mixed and kneaded by hand. It may take a little extra effort, but the results will be just as delicious.
Piloncillo syrup is versatile and can be used to top pancakes, waffles, oatmeal, or even ice cream.
While buñuelos are best fresh, you can freeze the uncooked dough discs. Stack them with parchment paper between each disc, place them in a freezer bag, and store them for up to a month. Thaw completely before frying.
Buñuelos with Piloncillo Syrup
Description
These light, golden, crispy fried pasties coated in cinnamon and sugar are a must for Mexican holiday gatherings. In this version they’re drizzled or dunked in a warm syrup made with piloncillo, a cone-shaped unrefined sugar with a caramel flavor.
Ingredients
- 1 tsp. anise seeds (optional)
- 3/4 cup hot water
- 2 cups all-purpose flour (plus more for rolling)
- 9 1/2 Tbsp. granulated sugar (divided)
- 1/2 tsp. salt
- 1 tsp. baking powder
- 3 1/2 tsp. ground cinnamon (divided)
- 1 2/3 cups vegetable oil (divided)
- 2 1/2 cups water
- 6 oz. piloncillo (unrefined sugar, also called panela; or use 3/4 cup packed dark brown sugar)
- 1 Tbsp. vanilla extract
- 1 cinnamon stick (3 1/2 inches)
- 2 whole cloves
Instructions
- If using anise seeds, add them to hot water and steep, covered, for 10 minutes. Strain and discard seeds. Keep water warm. (If omitting the anise, just use plain warm water in the next step.)
- In the large bowl of a stand mixer, stir together flour, 1 1/2 Tbsp. granulated sugar, the salt, baking powder, and 1/2 tsp. ground cinnamon. (If you don’t have a stand mixer, stir the dough with a spoon, then knead by hand on a work surface.) Add anise-infused warm water (or plain warm water) and 2 Tbsp. vegetable oil. Using a dough hook, mix on medium speed until dough forms a ball, about 5 minutes.
- Sprinkle a work surface with flour. Set dough on work surface and knead until it’s smooth and no longer sticky, adding a little flour if required to prevent sticking, about 3 minutes. Transfer dough to a bowl and cover. Let rest for 25 minutes.
- While dough rests, make piloncillo syrup: Combine 2 1/2 cups water, the piloncillo, vanilla, cinnamon stick, and cloves in a medium saucepan over medium-low heat. Bring to a boil; then cook, stirring, until piloncillo dissolves, about 10 minutes (no need to break the sugar apart). Reduce heat if needed and simmer 5 more minutes. Remove from heat, cover, and set aside.
- Set aside about 2 tsp. dough, covered, to use as a test dough. Divide remaining dough on a work surface into 12 balls (each 1 1/2 oz. or about 1 1/2 Tbsp.). Return balls to bowl, cover, and let rest for 20 minutes.
- While dough rests the second time, make cinnamon sugar: Combine remaining 1/2 cup granulated sugar and 1 Tbsp. ground cinnamon in a shallow bowl, stirring to mix well. Set aside.
- Dust work surface with flour and roll out the test dough into a small disc. Roll out each ball of dough into a very thin 6-inch disc, adding flour as needed to prevent sticking, and covering the rolled discs with a towel to keep them from drying out.
- Line a large plate with paper towels. Set a wire cooling rack in a sheet pan. Set plate and sheet pan aside. Pour remaining 1 1/2 cups oil into a large frying pan and heat over medium heat until shimmering.
- Carefully place the test dough into the hot oil. Using tongs or a small metal spatula, carefully press down on any large bubbles that may form. Fry, turning the test pastry once, until golden brown, about 45 seconds per side. Immediately transfer pastry to the lined plate. Heat the oil longer if the dough didn’t cook fast enough, or reduce the temperature if the dough started to brown too quickly. Repeat to cook the dough discs for the buñuelos.
- Place warm buñuelos on rack in sheet pan. Sprinkle with cinnamon sugar on both sides. Serve buñuelos and syrup warm or at room temperature (you can serve the syrup in small bowls for dunking the buñuelos, or serve it from a pitcher to drizzle on top of them). Buñuelos are best served the day they’re made. The syrup keeps, refrigerated, up to 1 week, and is great for topping pancakes and waffles.
