Crispy Buñuelos Guava Syrup (Print Version)
# Ingredients:
→ Piloncillo Sauce
01 -
1 large piloncillo piece (roughly 12 ounces)
02 -
3 1/2 cups of water
03 -
6 quartered guavas
04 -
1 cinnamon stick (around 3-4 inches)
05 -
A third of a teaspoon anise seeds
06 -
Peel from 1/4 of an orange
→ Dough for Buñuelos
07 -
2 cups plain flour
08 -
1 tablespoon of sugar
09 -
1 teaspoon vanilla extract
10 -
1 large egg
11 -
1/2 teaspoon table salt
12 -
1 teaspoon baking powder
13 -
About 3/4 cup warm water
14 -
1 tablespoon melted butter, let cool first
→ Cooking & Topping
15 -
Vegetable oil—2 cups for frying
16 -
Sugar to sprinkle on top
# Instructions:
01 -
Melt down the piloncillo with 1 cup of water on medium-high heat until syrupy and rich in color.
02 -
Pour the extra water into the pot and stir in cinnamon, guavas, orange peel, and anise seeds. Bring to a boil for six minutes, then reduce heat, simmering for an additional four minutes before setting it aside.
03 -
In a big mixing bowl, stir together the flour, sugar, baking powder, and salt. Push the mix aside to form an open center.
04 -
Add the vanilla, egg, and butter into the center and begin mixing. Slowly knead in the warm water, working it until you have an elastic, soft dough. Let it sit for 30 minutes.
05 -
Cut the dough into 12 pieces and roll each of them out super thin—almost like paper! Place on an upside-down bowl with a cloth to stretch even further.
06 -
Heat your oil to 350°F. Fry one piece of dough at a time, turning halfway, until both sides are a perfect golden-brown crisp. Drain them on paper towels afterward.
07 -
Dust each buñuelo with sugar, serve with warm syrup, and pair with hot chocolate if you'd like!
# Notes:
01 -
Allow the dough to air-dry a little before frying to make extra crunchy buñuelos.
02 -
You can fry them ahead, but wait to add sugar until serving.
03 -
A festive dessert typically enjoyed during Mexican Christmas celebrations, but just as tasty year-round.