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Muñuelos Tlaxcaltecas (Fried Dough Balls in Piloncillo Syrup)

Name: Muñuelos Tlaxcaltecas (Fried Dough Balls in Piloncillo Syrup)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 250 g Plain flour; 200 g Piloncillo (raw cane sugar); 500 ml Vegetable oil for frying; 2 Eggs; 1 raja Mexican cinnamon stick; 2 tbsp Lard; 1 tsp Anise seeds; 1 tsp Ground star anise; 0.5 tsp Bicarbonate of soda; 1 pinch Salt

45 min (20 prep + 25 cook) Easy 6 servings Tlaxcala

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 29 Mar 2026

Fried dough balls bathed in piloncillo and anise syrup from Tlaxcala.

About this recipe

Muñuelos tlaxcaltecas are fried sweet dough balls bathed in piloncillo syrup with anise, a traditional treat from Tlaxcala prepared for patron saint festivals and fairs.

History & Origin

Muñuelos are among the oldest sweets in the Mexican gastronomic tradition, with roots tracing back to the fried dough inherited from Andalusian Spanish cuisine, reinterpreted with local ingredients such as piloncillo and anise after the conquest. In Tlaxcala, muñuelos tlaxcaltecas have a rounded, fluffy shape that distinguishes them from the flat versions found in other states. They are made with a dough of wheat flour, egg, lard and anise, fried in hot oil to produce golden, crisp balls on the outside yet soft within. The piloncillo syrup with cinnamon and star anise that bathes them is the element that transforms these simple fritters into an irresistible festive dessert. At the markets and fairs of Tlaxcala, Huamantla and Apizaco, the muñueleras prepare these sweets from dawn, filling large copper pots with golden syrup. During the famous Feria de Huamantla, celebrated each August, muñuelos are an obligatory presence alongside tlaxcales and flavoured pulque. The recipe is passed down through the generations, with each family guarding its precise proportions as a treasured secret.

Estimated cost

£3.80

Total cost

£0.63

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

310

Calories

Protein

52g

Carbohydrates

10g

Fat

Fibre

120mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Mix the flour with the bicarbonate of soda, salt and ground anise in a large bowl. Make a well in the centre.
2
Add the eggs and lard to the well. Work together with your fingers until you have a smooth dough that does not stick. Add 2–3 tablespoons of water if needed.
💡 The dough should feel like modelling clay: soft but firm.
3
Divide the dough into walnut-sized balls (about 20–25 g each). Roll between your palms until perfectly round.
4
Heat the oil in a deep pan to 175°C. Fry the balls in batches of 5–6, turning constantly, for 3–4 minutes until golden all over.
💡 Keep the temperature steady; oil that is too hot will brown the outside while leaving the inside raw.
5
Remove with a slotted spoon and drain on kitchen paper. Set aside.
6
In a separate pot, dissolve the piloncillo in 300 ml water with the cinnamon stick and anise seeds. Boil over medium heat for 10 minutes to form a light syrup.
7
Submerge the muñuelos in the hot syrup for 2 minutes. Serve generously coated in syrup with the cinnamon on top.
💡 They can be served hot or at room temperature; the syrup absorbs better when warm.