Crispy fried tortilla rounds drenched in warm piloncillo syrup.
About this recipe
Buñuelos are thin, crispy fried dough discs bathed in a fragrant piloncillo and cinnamon syrup. A cherished Christmas treat in Mexico, they are enjoyed throughout the posadas season and New Year festivities. The dough is stretched paper-thin by hand, fried until golden, and served in shallow bowls swimming in warm, spiced syrup.
History & Origin
Buñuelos are a dessert of Spanish origin with Arab antecedents that became deeply integrated into Mexican Christmas traditions during the colonial era. In México they are prepared as very thin discs of dough, fried until crisp and bathed in piloncillo syrup with cinnamon, unlike the Spanish buñuelos de viento which are more spherical. In Oaxaca there is a tradition of eating them on clay plates in the Zócalo during the Noches de Rábanos and Christmas, and upon finishing, the plate is smashed on the ground to bring good luck. They are an essential element of the December posadas and Christmas Eve suppers across the country.
Estimated cost
£13.50
Total cost
£1.35
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
341
Calories
7g
Protein
49g
Carbohydrates
14g
Fat
1g
Fibre
269mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Prepare the piloncillo syrup: in a saucepan, bring 500 ml of water to the boil with the piloncillo broken into chunks and the cinnamon sticks. Cook over medium heat for 20-25 minutes until slightly thickened to a syrupy consistency. Set aside.
- 2
In a large bowl, mix the flour with the baking powder and salt. Make a well in the centre and add the eggs and softened butter.
- 3
Gradually add the warm water while kneading. Work the dough on a floured surface for 10 minutes until you have an elastic, smooth dough that does not stick to your hands.
💡 A good buñuelo dough should stretch very thin without tearing. If it tears, knead for a few more minutes.
- 4
Divide the dough into 10 equal balls. Cover with a damp tea towel and leave to rest for 20 minutes.
- 5
Using a rolling pin, roll each ball on a floured surface into the thinnest possible disc, about 20 cm in diameter. It should be almost transparent.
💡 Traditionally, the dough is stretched over the knee covered with a floured cloth to achieve larger, thinner discs.
- 6
Heat plenty of oil in a large frying pan or deep pan to 180°C. Fry each disc one at a time, carefully lowering it in. Fry for 1-2 minutes on each side until golden and crisp.
- 7
Remove with a slotted spoon and place on kitchen paper to drain off excess oil.
- 8
Serve the buñuelos in shallow bowls, generously drenched in the warm piloncillo syrup. In some regions, the buñuelos are broken into pieces in a clay bowl before being bathed in syrup.
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