Traditional Mexican Buñuelos (Print version)

Crispy, paper-thin Mexican fritters fried golden and dusted with cinnamon sugar or drizzled with piloncillo syrup. A classic holiday treat.

# Ingredients:

For the dough

01 - 2 cups (250 g) all-purpose flour, plus extra for dusting
02 - 1/2 tsp baking powder
03 - 1/4 tsp ground cinnamon
04 - 1/4 tsp fine sea salt
05 - 3 tbsp (45 g) unsalted butter, softened
06 - 2 tbsp granulated sugar
07 - 1 tsp vanilla extract
08 - 1/2 cup (120 ml) warm water (or anise tea, strained)

For frying and coating

09 - 2 cups (480 ml) vegetable or canola oil for frying
10 - 1/4 cup (50 g) granulated sugar
11 - 1 tbsp ground cinnamon

For the piloncillo syrup (optional)

12 - 1 cone (about 8 oz / 225 g) piloncillo
13 - 1 cup (240 ml) water
14 - 1 Mexican cinnamon stick
15 - 1 strip orange peel

# Instructions:

01 - In a large bowl, whisk together the flour, baking powder, cinnamon, and salt. Rub in the butter with your fingertips until the mixture looks like fine crumbs. Stir in the sugar, vanilla, and warm water. Mix until a soft dough forms.
02 - Turn the dough onto a lightly floured surface and knead for five to six minutes until smooth. Return to the bowl, cover with plastic wrap or a clean towel, and rest for at least fifteen minutes.
03 - Divide the dough into twelve equal balls. On a floured surface, roll each ball into a rough circle six to seven inches across. The dough should be almost transparent. Keep the surface and pin lightly floured to prevent sticking.
04 - Heat a dry comal or heavy skillet over medium-high heat. Cook each disk for about ten seconds per side just to set the surface. Set aside on a clean towel.
05 - Heat one inch of oil in a deep skillet to 350°F. Fry one buñuelo at a time, pressing the center gently with a spatula so it stays flat. Cook until golden and blistered, about one minute per side. Drain on paper towels.
06 - While the buñuelos are still warm, toss them in the cinnamon sugar mixture. If using the syrup, simmer the piloncillo, water, cinnamon stick, and orange peel until thick, then drizzle over the stacked buñuelos before serving.

# Good to know:

01 - Best served the same day for maximum crispness.
02 - Anise tea adds a traditional note: steep 1 tsp anise seeds in hot water for 15 minutes, then strain.

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