Bunuelos with Spiced Piloncillo Syrup

Nov 30, 2018December 4, 20221 64
We Believe In Home Cooks
by in Dessert

Time: 40 min

Makes 8-12 fritters

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Ingredients

3 cups all-purpose flour
1 tsp baking powder
1 tsp kosher salt
1 Tbl granulated sugar
1/2 cup vegetable shortening
1 cup cold water
Pointe Coupee Pecan Oil (for frying)
Cinna Nilla Sugar
1-pound block piloncillo sugar
2 Cinnamon Sticks
2 whole Star Anise
6 to 8 Whole Cloves
2 cups water
Read about this recipe in our Holiday Lookbook

Bunuelos are warm fritters coated in crunchy cinnamon sugar. They’re found throughout Latin America, Israel and other regions with connections to Spaniards. We wrote about Bunuelos and the beautiful Guatemalan holiday tradition of Las Posadas in our 2017 Holiday Lookbook. Take a look – we hope you’re inspired!

Warm bunuelos feature a cinnamon sugar crunch and a dunk into a delicious piloncillo syrup. Could it get any better? These sweet little pastries are our new favorite way to use another one of our favorites: Cinna Nilla Sugar. No matter your heritage, make a batch of bunuelos this holiday season. Celebrate friends and family with this special dessert.

Instructions

1.Directions for the Bunelos: Place the flour, baking powder, salt and 1 Tbl of the sugar in a food processor and pulse until combined.
2.Add shortening, and pulse until mixture resembles wet sand, 10 to 15 times. With processor running, gradually add water through food chute until dough is thoroughly combined and smooth.
3.On a floured work surface, knead dough until smooth and elastic, about 1 minute. Cover and let rest 30 minutes.
4.Shape dough into 24 (1 1/2-inch) balls. Keep dough balls covered until ready to use. On a lightly floured surface, sprinkle 1 dough ball with flour, and roll into a very thin 5-inch round. Repeat procedure with another dough ball. Work with and fry only two dough balls at a time.
5.Pour oil to a depth of 1 inch in a large 12-inch cast-iron skillet over medium (360°F) and fry until golden brown and crispy, 2 to 3 minutes per side. Remove buñuelos to paper towel-lined baking sheets; sprinkle both sides with Cinna Nilla Sugar. Repeat rolling, frying, and sprinkling procedures with remaining dough balls. Buñuelos may be stored in an airtight container up to 3 days.
6.Directions for the Spiced Piloncillo Syrup: Combine all ingredients in a small saucepan. Bring to a boil and stir until sugar has dissolved. Reduce heat to medium and cook for 20 mins or until the consistency of maple syrup. Strain and serve warm or cool and store in refrigerator.
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