These Buñuelos are the BEST! | Easy Mexican Buñuelos with Piloncillo / Sugar Cane Syrup

flour

🥗Healthier: whole wheat flour

Whole wheat flour offers more fiber and nutrients.

sugar

🥗Healthier: honey

Honey is a natural sweetener with a lower glycemic index.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil is healthier, while vegetable oil is more budget-friendly.

Add 2 cups of flour, 2 tablespoons of sugar, ½ teaspoon of salt, ½ teaspoon of baking powder, and ½ teaspoon of cinnamon into a mixer and mix for a few seconds to distribute evenly.

Add 1 tablespoon of butter to the dry mix and mix until combined.

Gradually add ½ cup of warm water until a smooth ball of dough forms.

Form the dough into a ball and place it back into the bowl. Cover with a clean, damp towel and let it rest for 45 minutes.

Divide the dough into 16 balls and roll them into balls.

Roll each ball into a thin tortilla, as thin as possible, until you can see through it.

Lightly cook each tortilla in a hot pan for about 30 seconds on each side until they turn white and are no longer sticky.

Fry the tortillas in hot oil, keeping them moving for about 30 seconds on each side until golden brown, and drain on paper towels.

For the syrup, combine 2 cups of water, ½ cup of sugar, 2 piloncillo cones, and 1 stick of cinnamon in a pot and cover. Simmer until melted, about 45 minutes.

Remove the cinnamon stick and boil the syrup down for about 20 minutes until it thickens slightly. If too thick, add about ½ cup of water and mix until desired consistency is reached.

Dip each buñuelo in the syrup, coating both sides, and drain off excess syrup before stacking on a plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens