Buñuelos with Guava Syrup (Print Version)
# Ingredients:
→ Piloncillo Sauce
01 -
6 guavas cut into four pieces
02 -
1/3 tsp anise seeds
03 -
1 large piloncillo stick (around 12 oz)
04 -
1 cinnamon stick (about 3-4 inches)
05 -
3 1/2 cups water
06 -
Peel from 1/4 of an orange
→ Dough for Buñuelos
07 -
1 tsp baking powder
08 -
2 cups flour for all uses
09 -
1 tbsp sugar
10 -
1 large egg
11 -
1/2 tsp salt
12 -
3/4 cup warmed water (estimate)
13 -
1 tsp vanilla essence
14 -
1 tbsp butter, melted but cool
→ For Cooking & Decorating
15 -
2 cups oil for frying
16 -
Sugar to sprinkle on top
# Instructions:
01 -
Heat 1 cup water on medium high. Add piloncillo and let it fully melt into a smooth caramel-like liquid.
02 -
Pour in the rest of the water along with cinnamon, guavas, orange peel, and anise seeds. Let it boil for 6 minutes, stir once, then lower to a simmer and wait another 4 minutes. Keep it aside afterward.
03 -
In a big bowl, toss together the flour, sugar, salt, and baking powder. Make a little hollow in the middle.
04 -
Into the hollow center, pour the egg, vanilla, and melted butter. Mix these in, adding warm water bit by bit while you knead it all into a soft, stretchy dough. Rest it 30 minutes.
05 -
Cut the dough into 12 pieces. Flatten them super thin with a rolling pin — you should be able to almost see through them! Stretch them more on top of an upside-down bowl covered with a cloth if needed.
06 -
Heat your oil to 350°F. Fry each thin dough until both sides are golden and crispy. Flip them once carefully. Let any oil drain on paper towels.
07 -
Dust the crispy buñuelos with sugar. Serve them warm or after they've cooled down with the syrup for dipping. Hot chocolate pairs wonderfully!
# Notes:
01 -
Leave the flattened dough to air dry briefly on a surface if you want extra crunch.
02 -
These can be prepared earlier, but wait to sprinkle sugar before serving.
03 -
A favorite during Christmas in Mexico, though great for any festive moment.