My first memories of Mexican buñuelos date back about 45 years to my Aunt Carmela’s house in Cuero, Texas. Originally from San Miguel de Allende in the state of Guanajuato, Mexico, I remember helping my aunt dust the buñuelos with sugar in her kitchen and thinking how sweet those flat disks of fried, crispy delight would taste when I bit into them.
1 Cinammon Stick
For the Topping:
½ cup Sugar
2 tablespoon Cinnamon (Optional)
For the Dough:
1 cup Flour
1 cup Water
½ teaspoon Baking powder
½ teaspoon Sugar
1 tablespoon Oil, butter or margarine, melted (Room temperature)
2 pinches Salt
Vegetable oil for frying
Make the Syrup
- Pour water into a heavy-bottomed pot and add the cinnamon stick and piloncillo. Heat over low heat, stirring constantly.
- Continue stirring until the piloncillo has...
See the full directions on my site