Mexican cuisine · Desserts & Sweets

Buñuelos Mexicanos

Paper-thin stretched dough rounds, fried until golden and served hot with cinnamon sugar or piloncillo syrup.

Ingredients · for 8 servings

• 400 g flour
• 2 eggs
• 60 g sugar
• 60 g butter
• 1 tsp baking powder
• 1/2 tsp salt
• 120 ml lukewarm milk
• 200 g piloncillo (or brown sugar)
• 1 cinnamon stick
• 50 g cinnamon sugar
• 1 litre oil for frying

Instructions

1. Mix the flour, sugar, baking powder and salt, add the eggs, melted butter and lukewarm milk, and knead for 8 min. into a smooth, supple dough; let rest, covered, for 30 min.
2. Simmer the piloncillo with the cinnamon stick and 250 ml of water for 15 min. into a thin syrup, then let cool.
3. Divide the dough into 16 equal balls and roll them out into thin rounds on a floured surface.
4. Drape each round over the back of your floured hand and gently stretch it further, until it's almost translucent and plate-sized.
5. Heat the frying oil to 180°C (355°F) and fry the buñuelos one at a time, 30–45 seconds per side, until golden and blistered; drain on paper towels.
6. While still hot, either coat the buñuelos generously with cinnamon sugar or drizzle with the piloncillo syrup, and serve immediately.