Description
Bunuelos are a traditional crispy fried dough treat, served with a rich and aromatic piloncillo syrup made from unrefined cane sugar, cinnamon, and star anise. This recipe delivers the perfect balance of crunchy texture with sweet, spiced syrup, ideal for festive gatherings or a delightful dessert snack.
Ingredients
Bunuelos Dough
- 1 cup (236ml) hot water
- 1 teaspoon (2g) anise (optional, but tasty)
- 3 cups (360g) all-purpose flour
- 1½ teaspoons (6g) baking powder
- 1 teaspoon (5-6g) salt
- 1 tablespoon (12g) sugar
- ⅓ cup (76g) butter, melted
- 1 teaspoon (5ml) vanilla extract
- Oil (for frying)
Piloncillo Syrup
- 1 large piloncillo cone (about 8 ounces)
- 1 cinnamon stick
- ½ teaspoon (1g) star anise
- 3 cups (708ml) water
- ½ teaspoon (3ml) vanilla extract
Instructions
- Prepare Anise Water: Place 1¼ cups of hot water and 1 teaspoon anise in a small bowl. Let the mixture steep for about 10 minutes, then strain out the anise and reserve 1 cup of the anise-flavored water to use in the dough.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, salt, and sugar. Stir until evenly mixed.
- Form Dough: Create a well in the center of the dry mix and add the melted butter, the reserved anise water, and vanilla extract. Knead the mixture until it forms a soft and smooth dough, approximately 2 minutes.
- Rest Dough: Cover the dough with a kitchen towel and allow it to rest while preparing the work surface by lightly flouring it.
- Shape Bunuelos: Divide the dough into 12 equal balls. Roll each ball out on the floured surface into as thin a circle as possible without tearing, which ensures a crispier final product.
- Heat Oil: In a heavy-bottomed or cast-iron skillet, heat about 2 inches of oil to 350°F (180°C). Use a thermometer for accuracy.
- Fry Bunuelos: Carefully place each rolled dough circle into the hot oil. Fry until the bunuelos turn golden brown, watching closely as this process happens quickly. Remove and drain on a paper-towel-lined plate to eliminate excess oil.
- Make Piloncillo Syrup: In a small saucepan, combine the piloncillo cone, cinnamon stick, star anise, and 3 cups of warm water. Bring to a boil while stirring to dissolve the piloncillo.
- Simmer Syrup: Reduce the heat to low and let the syrup simmer for 8-10 minutes, stirring occasionally until it thickens. Stir in vanilla extract and remove from heat. The syrup will continue to thicken as it cools.
- Strain and Serve: Strain the syrup through a fine-mesh strainer to remove solids. Serve warm or cooled with the bunuelos, or store for later use.
Notes
- For a crispier texture, roll the dough as thin as possible without tearing.
- Anise in the dough is optional but adds a subtle licorice flavor complementary to the syrup.
- Piloncillo can be substituted with dark brown sugar if unavailable, but the flavor will vary slightly.
- Use a thermometer to maintain oil temperature at 350°F to ensure even frying and prevent greasy bunuelos.
- The piloncillo syrup thickens as it cools, so remove from heat once it coats the back of a spoon.
- Store leftover syrup in an airtight container in the refrigerator for up to 1 week.
