Crispy Buñuelos Guava Syrup (Print Version)
# Ingredients:
→ Sweet Piloncillo Sauce
01 -
6 guavas, cut into quarters
02 -
1/4 peel of an orange
03 -
1 cinnamon stick (about 3-4 inches)
04 -
1/3 tsp anise seeds
05 -
1 big piloncillo stick (around 12 oz)
06 -
3 1/2 cups of water
→ Making the Dough
07 -
1 tbsp sugar
08 -
3/4 cup warm water (approx)
09 -
1 large egg
10 -
2 cups plain flour
11 -
1 tsp vanilla essence
12 -
1 tbsp melted butter, left to cool
13 -
1/2 tsp salt
14 -
1 tsp baking powder
→ Frying & Topping
15 -
Sprinkling sugar
16 -
2 cups frying oil (vegetable recommended)
# Instructions:
01 -
Melt the piloncillo in just 1 cup of water over medium heat till it turns into smooth caramel-like liquid.
02 -
Mix in the rest of the water, guava pieces, orange peel, cinnamon stick, and anise. Let it boil for about 6 minutes. Lower the heat, stir, and simmer for 4 minutes. Keep this aside.
03 -
In a big bowl, throw in the flour, baking powder, salt, and sugar. Make a small dip in the center of the mixture.
04 -
Into the center well, add the butter (cooled), vanilla, and egg. Slowly work in some warm water as you knead till the dough feels soft and smooth. Let it rest for half an hour.
05 -
Break the dough into 12 equal parts, roll each super thin (almost like paper). Stretch them carefully over an upside-down bowl with a cloth to ensure extra thinness.
06 -
Heat your oil to 350°F. Fry the buñuelos one by one, cooking till they're golden and crisp. Flip midway. Let them drain on paper towels afterwards.
07 -
Dust with sugar and serve warm or at room temp, paired with the piloncillo sauce. They go great with hot drinks too!
# Notes:
01 -
To get them crispier, let the dough dry slightly after shaping but before frying.
02 -
You can prepare them in advance but wait to sprinkle the sugar until you're ready to serve.
03 -
Known as a classic Mexican Christmas snack, these are too tasty to save for just the holidays!