Buñuelos

25

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.

10
For the Syrup:
1 Piloncillo
1 Cinammon Stick
Water
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
Nutritions

Calories
104

Sodium
0.0mg
0% DV

Fat
2g
3% DV

Protein
1g
3% DV

Carbs
21g
7% DV

Fiber
1g
6% DV