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Crispy Buñuelos Recipe Easy Homemade Piloncillo Syrup Drizzle

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A crispy fried dough snack drizzled with warm, rich piloncillo syrup, perfect for celebrations or a comforting treat. This recipe balances crunchiness and sweetness with simple ingredients and straightforward steps.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 1 large egg, room temperature
  • ¾ cup (180 ml) milk, whole or 2%
  • 2 tablespoons butter, melted and cooled
  • Vegetable oil, for frying
  • 1 cup (about 150 g) piloncillo, chopped or grated
  • 1 cup (240 ml) water
  • 1 cinnamon stick
  • 2 whole cloves (optional)

Instructions

  1. In a large bowl, whisk together flour, baking powder, salt, and sugar until well combined.
  2. In a separate bowl, beat the egg with milk and melted butter, ensuring the butter is not hot.
  3. Slowly pour the wet mixture into the dry ingredients, stirring until a sticky dough forms.
  4. Transfer dough to a lightly floured surface and knead gently for 3-4 minutes until smooth but soft.
  5. Cover the dough and let it rest for 20 minutes at room temperature.
  6. While dough rests, combine piloncillo, water, cinnamon stick, and cloves in a small saucepan.
  7. Simmer over medium heat, stirring occasionally until piloncillo dissolves (about 10 minutes). Remove cinnamon and cloves and keep syrup warm.
  8. Divide dough into golf ball-sized portions. Roll each into a thin circle about 5-6 inches in diameter.
  9. Heat vegetable oil in a deep frying pan or pot to 350°F (175°C). Test oil by dropping a small piece of dough; it should bubble and float immediately.
  10. Fry one or two dough circles at a time for 1-2 minutes per side until golden brown and crisp.
  11. Remove buñuelos with a slotted spoon and drain on a wire rack or paper towels.
  12. Drizzle warm piloncillo syrup over buñuelos and serve immediately.

Notes

Keep oil temperature steady at 350°F to avoid greasy or burnt buñuelos. Roll dough to about 1/8 inch thickness for best crispiness. Drain fried buñuelos on a wire rack to maintain crunch. Drizzle syrup just before serving to prevent sogginess. For dairy-free, substitute milk with almond or oat milk and butter with coconut oil. Baking option available for lighter version.

Nutrition

Keywords: buñuelos, piloncillo syrup, crispy fried dough, Mexican dessert, easy dessert, homemade syrup, festive snack

Find it online: https://magnetmeal.com/crispy-bu-n-uelos-recipe-easy-homemade-piloncillo-syrup-drizzle/