Authentic Mexican Buñuelos
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: Mexican
Keyword: bunuelos, dessert
Servings: 10 Buñuelos
Calories: 2701kcal
For the Dough
- 4 Cups All Purpose Flour
- 1 Tsp Baking Powder
- 1/2 Tsp Salt
- 3 Tbsp Sugar
- 1/2 Stick Butter
- 1 Egg
- 1 Cup Star Anise and Tomatillo Skin Tea Boil 1 tablespoon of star anise with 8 tomatillo skins and then strain the liquid
- Oil for frying
For the Piloncillo Sauce
- 2 Cups Water
- 2 Pieces Piloncillo
- 1 Stick Cinnamon
- 2 Cloves
For the Dough
Place the flour on a flat surface and form a hole in the middle. Add the baking powder, the sugar, the salt, the butter, and the egg into the middle.
Slowly mix all of the ingredients by hand and form the hole in the middle again.
Slowly add the tea a little at a time as you knead the dough. The resulting dough will be sticky.
Continue kneading the dough until it is soft, smooth, and stretchy.
Take a ball of dough and put it on a floured surface, and then with a rolling pin, flatten it out. It should resemble a very thin tortilla.
Add oil to a pot or a deep fryer and heat to medium heat.
Fry each buñuelo for about 2 minutes on each side and remove from the oil immediately when cooked through. Coat each side with sugar.
Serve with piloncillo sauce or honey.
For the Piloncillo Sauce
Add 2 cups of water and the cinnamon stick to a large pan or pot and bring to a boil for 2 minutes
Add the piloncillo and cloves and stir until the piloncillo dissolves completely. Remove the cinnamon stick and cloves and serve.
Serving: 1Bunuelo | Calories: 2701kcal | Carbohydrates: 54g | Protein: 10g | Fat: 278g | Saturated Fat: 23g | Polyunsaturated Fat: 77g | Monounsaturated Fat: 174g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 167mg | Potassium: 444mg | Fiber: 5g | Sugar: 4g | Vitamin A: 240IU | Vitamin C: 5mg | Calcium: 187mg | Iron: 11mg