Name: Mexican Buñuelos
Ingredients: 2 cups all-purpose flour (sifted); 1 1/2 baking powder; 1/2 teaspoon salt; 3/4 cup warm water; 4 tablespoons oil (vegetable oil preferably or 3 tablespoons coconut oil, melted); 2 cups mild flavored oil such as vegetable (corn or canola oil)); 1/2 cup granulated sugar; 2-3 teaspoons ground cinnamon; 8 ounces pilloncillo or brown sugar; 1 small cinnamon stick; 1 star anise or 1/2 teaspoon anise seeds - or you can use 1 clove; 1/2 cup water

Instructions

Mixing Dough by Hand:

In a large mixing bowl, whisk together the flour, baking powder and salt.
Gradually, add the warm water and oil into the dry ingredients and mix, with a wooden spoon or with your hands until the dough comes together. If the dough appears too crumbly, add additional water (a tablespoon at a time). If the dough is too sticky, add a little flour while continuing to knead the dough.
Transfer the dough to a clean and lightly floured surface and knead for 8 to 10 minutes or until smooth and no longer sticky. Continue to “rest the dough” step.

Mixing Dough in a Stand Mixer:

In the bowl of a stand mixer fitted with the dough hook, mix together the flour, baking powder and salt.
Gradually add the warm water and oil and mix until the dough comes together. If the dough appears too crumbly, add additional water (a tablespoon at a time). If the dough is too sticky, add a little flour.
Knead with the dough hook for 8 minutes or until smooth. Transfer the dough to a clean and lightly floured surface. Continue to the next step.

Rest the Dough:

Lightly coat a large bowl with oil or cooking spray. Roll the dough into a ball and transfer it to the greased bowl. Cover with a kitchen towel or plastic wrap and allow dough to rest for 30 minutes.

Mix Cinnamon Sugar:

In a small bowl, combine the granulated sugar and cinnamon. Set aside.

Rolling the Dough:

Divide the dough into 8 pieces and roll each piece into a ball. If you have a tortilla press, line it with plastic wrap. Very lightly, flour each side of a dough circle and place it in the center of the press. Press down to form thin tortillas.
Alternatively, with a lightly floured rolling pin on a lightly floured surface, roll out each ball into a circle of about 8-9 inches. Place each tortilla on a baking sheet lined with a clean kitchen towel, without stacking them – one on top of the other, to prevent them from sticking together.

Frying:

Line a baking sheet or a large plate with paper towels.
In a large skillet with high sides or in a Dutch oven, heat 1 to 2 inches of oil over medium-high heat, until the temperature registers 350°F (177°C); or until a piece of dough added to the oil sizzles, rising to the top.
One at a time, fry the buñuelos until golden brown on one side, 30 to 45 seconds, carefully flip the buñuelos with kitchen tongs or a spatula and fry the other side until golden brown, about 30 to 45 seconds.
Remove from the oil and transfer to the paper towel lined baking sheet or plate to drain excess oil. Sprinkle generously with the cinnamon sugar on both sides and serve with the piloncillo syrup (optional).
EXPERT TIP: When frying, it’s helpful to lightly press buñuelos down with a spatula or with kitchen tongs, to keep them submerged into the oil so they fry evenly.

Syrup:

Add all the syrup ingredients into a small saucepan. Cook over medium heat, stirring until the piloncillo melts (or the sugar is dissolved). Lower the heat and simmer until syrupy, about 5-8 minutes. Remove from the heat and remove the solids (if using anise seeds, straining may be necessary). Set aside until ready to use.

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Mexican Buñuelos

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