Crispy Buñuelos Guava Syrup (Print Version)
# Ingredients:
→ Piloncillo Syrup
01 -
1 large piloncillo stick (around 12 ounces)
02 -
3 1/2 cups water
03 -
6 guavas, cut into quarters
04 -
1 cinnamon stick (about 3–4 inches)
05 -
1/4 of an orange peel
06 -
1/3 teaspoon anise seeds
→ Buñuelo Dough
07 -
1 tablespoon sugar
08 -
2 cups all-purpose flour
09 -
1 tablespoon melted butter, cooled
10 -
1 teaspoon baking powder
11 -
3/4 cup warm water (more or less as needed)
12 -
1 teaspoon vanilla extract
13 -
1/2 teaspoon salt
14 -
1 large egg
→ For Frying & Finishing
15 -
Sugar for sprinkling
16 -
2 cups vegetable oil for frying
# Instructions:
01 -
Heat 1 cup of water over medium heat. Stir in piloncillo until it's completely melted and turns syrupy.
02 -
Pour in the rest of the water, then toss in the guavas, cinnamon, orange peel, and anise. Let it boil for about 6 minutes, stir it well, and let it simmer another 4 minutes. Set aside to cool.
03 -
In a big bowl, mix together the flour, baking powder, sugar, and salt. Make a hole in the middle of the mixture.
04 -
Crack the egg into the well, pour in the vanilla, and add the butter. Mix it up while adding warm water bit by bit, kneading it into smooth, soft dough. Cover it and let it rest for at least 30 minutes.
05 -
Cut the dough into 12 pieces and roll them out super thin. If you want them extra thin, put the dough over an upside-down bowl covered with a napkin and stretch it gently.
06 -
Heat up oil until it’s hot (around 350°F). Fry each one until golden brown, flipping once. Place them on paper towels to drain.
07 -
Dust with sugar and serve them warm or let them cool. Dip in syrup for a real treat, and pair with hot cocoa for the best experience!
# Notes:
01 -
For extra crispiness, let shaped dough air dry for a bit before frying.
02 -
You can prep buñuelos ahead and add sugar before serving.
03 -
A timeless Mexican holiday snack, though it’s fun to enjoy any time!