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- Step 1: Gather dough ingredients: Flour, heavy cream, fresh eggs, Rum or Brandy and lemon zest.
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- Step 2: In an electric mixer, add all ingredients, mix well until you get a smooth and elastic dough.
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- Step 3: Divide the dough in 1oz small portions; let it rest for 20 minutes before using.
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- Step 4: Roll each dough portion very thin, trying to keep a round shape.
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- Step 5: Heat corn oil to 340°F in a deep pot, dip dough into the oil and fry on both sides until golden brown.
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- Step 6: Gather sauce ingredients: Piloncillo, water, cinnamon stick. Mix ingredients in a pot and heat up until you have a caramel consistency.
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- Step 7: Sprinkle the buñuelos with powdered sugar and serve on a plate covered with piloncillo sauce. Enjoy!
Traditional “Buñuelos” with piloncillo sauce
Recipe Courtesy of: Four Seasons Resort Punta Mita, Mexico
Ingredients
Yield: 30 pieces
- 2 1/4 cup: Flour
- 1/2 cup: Heavy cream
- 3: Fresh eggs
- 1 Tablespoon: Rum or brandy
- 2 pieces: Lemon zest
Procedure
- In an electric mixer, add all ingredients and mix well until you get a smooth and elastic dough.
- Divide the dough in 1oz small portions; let it rest for 20 minutes before using.
- Roll each dough portion until it is very thin, trying to keep a round shape.
- In a deep pot add corn oil and fill halfway, heat oil at 340°F.
- Dip the buñuelos into the oil and fry on both sides until they get a golden color.
- Sprinkle the buñuelos with powdered sugar.
Piloncillo Sauce
- 1 cone (500g) Piloncillo (hard cone shape of unrefined brown sugar)
- 150 ml: Water
- 2 pieces: Cinnamon stick
Procedure
- Put all ingredients for the sauce in a pot. Heat up and let it reduce until you get a caramel consistency.
- Serve the buñuelos on a plate covered with piloncillo sauce.
i have another way of making the bunuelos first you boil 2 long pieces of cinnamon stick add a piloncillo and clavo bring it to boil and let it cool down
bring out the flour, sugar, baking powder, and the oil or lard and mix it instead of adding water you add the ingredients you boiled and mix it into the flour once mixed you let the flour sleep a little white then you make little flour round shapes 1oz small portion and then roll with the rolling pin like making a flour tortilla once processed you stretch a little the flour, and you put aside so they can dry the dryer they are the lesser oil they use when being fried once fried you have sugar and cinnamon added together and sprinkle that on top of each bunuelo you fry and the bunuelos is done and ready to eat or leave to cool down in order to eat.mmmmm
forgot to add egg to the dough once mixed sorry