Authentic Mexican Buñuelos
Servings: 10 Buñuelos
Calories: 2701kcal
Ingredients
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
Instructions
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.
Nutrition
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
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