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Buñuelos Mexicanos

Serves 4 to 6 Pastry vegetarian, Breads & Pastry, Christmas

Buñuelos Mexicanos

Buñuelos Mexicanos dance into Mexican kitchens during the Christmas season, their enticing aroma weaving through the home to summon everyone to the table. This rendition, grounded in everyday holiday cooking, stays true to its roots with a straightforward approach that honors the generosity of family gatherings.

Crisp on the outside and soft within, each buñuelo offers a delightful contrast of textures. The subtle anise tea and buttery notes meld seamlessly with the sweetness of piloncillo and cinnamon sugar, creating a comforting bite that feels like a warm embrace. As you savor them, you'll find their simplicity is precisely what makes them so cherished.

Ingredients

  • 500 g (4 cups)all-purpose flour
  • 2eggs
  • 60 g (1/4 cup)butter — melted
  • 2 tspbaking powder
  • 1 cupanise tea — warm, from 1 tbsp anise seeds
  • 1/2 tspfine salt
  • 4 cupsneutral oil — for frying
  • 250 g (9 oz)piloncillo — for the syrup, with 1 cinnamon stick
  • 150 g (3/4 cup)cinnamon sugar — for dusting

Method

  1. Begin by making the anise tea. Boil 1 cup of water and add a tablespoon of anise seeds. Let it steep for about 10 minutes, then strain the liquid into a measuring cup. This fragrant tea will be used to bring the dough together, infusing it with a subtle anise flavor.
  2. In a large mixing bowl, combine 500 g (4 cups) all-purpose flour, 2 tsp baking powder, and 1/2 tsp fine salt. Make a well in the center and add 2 eggs and 60 g (1/4 cup) melted butter. Gradually pour in the anise tea, mixing with your hands until a dough forms. The dough should be smooth and slightly elastic.
  3. Transfer the dough onto a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and pliable. Cover the dough with a damp cloth and let it rest for at least 30 minutes. This resting period allows the gluten to relax, making it easier to roll out.
  4. Divide the rested dough into small balls, about the size of a golf ball. Roll each ball out on a cloth-covered knee or board until paper-thin. The dough should be almost translucent, which ensures a crispy texture when fried.
  5. Heat 4 cups of neutral oil in a large, deep frying pan over medium-high heat. Test the oil by dropping a small piece of dough into it; it should sizzle and rise to the surface immediately. Fry each disc one at a time, pressing the center down with a slotted spoon to encourage blistering. Fry until golden brown on both sides, then remove and drain on paper towels.
  6. While the buñuelos are draining, prepare the syrup. In a saucepan, combine 250 g (9 oz) piloncillo with 1 cup of water and a cinnamon stick. Bring to a boil, then reduce the heat and simmer until the piloncillo has dissolved and the syrup has thickened slightly. The syrup should be loose enough to drizzle.
  7. To serve, dust the buñuelos with 150 g (3/4 cup) cinnamon sugar or drizzle with the warm piloncillo syrup just before eating. This ensures they remain crackly and delicious, perfect for enjoying fresh from the kitchen.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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