Crispy Buñuelos Guava Delight (Print Version)
# Ingredients:
→ Piloncillo Syrup
01 -
3 1/2 cups of water
02 -
1 big piloncillo cone (about 12 ounces)
03 -
A cinnamon stick, 3-4 inches long
04 -
6 guavas, cut into quarters
05 -
1/3 teaspoon of anise seeds
06 -
A quarter piece of orange peel
→ Buñuelo Dough
07 -
2 cups of all-purpose flour
08 -
1 teaspoon of baking powder
09 -
1 tablespoon of sugar
10 -
Half a teaspoon of salt
11 -
1 large egg
12 -
1 tablespoon of melted butter, let it cool first
13 -
Around 3/4 cup of warm water
14 -
1 teaspoon of vanilla extract
→ For Frying & Finishing
15 -
2 cups of oil to fry in
16 -
Sprinkle-on sugar for the top
# Instructions:
01 -
Over medium-high heat, stir together piloncillo and 1 cup of water until it turns into a caramel-like syrup.
02 -
Mix in the rest of the water along with cinnamon, guava slices, anise seeds, and orange peel. Boil for 6 minutes while stirring, then simmer for a further 4 minutes. Set this aside.
03 -
In a big bowl, throw in the flour, baking powder, sugar, and salt. Make a little hole in the center for the wet stuff.
04 -
Toss the egg, vanilla, and cooled melted butter into the middle of your dry mix. Slowly add warm water as you knead, and keep at it until your dough is nice and soft. Let it rest for half an hour.
05 -
Cut the dough into 12 portions. Flatten and roll them super thin—almost so you can see through them! Lay each piece over an upside-down bowl covered with a napkin to get even thinner.
06 -
Warm up the oil to 350°F. Drop in a buñuelo and fry until it’s crispy and golden, flipping halfway through. Let it drain on paper towels.
07 -
Dust with sugar and offer them up warm or once they’ve cooled a bit. Don’t forget the piloncillo syrup for dipping! Best with a cup of hot chocolate.
# Notes:
01 -
For extra crunch, let the dough sit out on a cloth to dry a bit before frying.
02 -
Make them in advance, but hold off on adding the sugar until serving time.
03 -
These are a classic Mexican Christmas treat but are great year-round!