Buñuelos with Guava Syrup (Printable Format)
Delicious fried Mexican pastries drizzled with a sweet mixture of piloncillo, guava pieces, and aromatic spices. A treasured holiday snack.
# Needed Ingredients:
→ Sugar Syrup
01 -
3 1/2 cups water
02 -
1 big piloncillo cone (roughly 12 ounces)
03 -
1 cinnamon stick (3-4 inches long)
04 -
6 guavas, cut into quarters
05 -
1/3 teaspoon anise seeds
06 -
1/4 of an orange peel
→ Crispy Dough
07 -
2 cups all-purpose flour
08 -
1 teaspoon baking powder
09 -
1 tablespoon sugar
10 -
1/2 teaspoon salt
11 -
1 large egg
12 -
1 tablespoon melted butter, cooled down
13 -
3/4 cup warm water (or as needed)
14 -
1 teaspoon vanilla extract
→ Cooking & Topping
15 -
2 cups vegetable oil for frying
16 -
Sugar for dusting
# Preparation Steps:
01 -
Melt piloncillo in 1 cup water on medium-high until it transforms into a liquid caramel look.
02 -
Pour in the rest of water, add cinnamon, guavas, anise seeds, and orange peel. Let it boil 6 minutes, give it a stir, then simmer another 4 minutes. Put aside.
03 -
Mix flour, baking powder, sugar, and salt together in a big bowl. Create a hole in the middle.
04 -
Put egg, cooled butter, and vanilla into the center hole. Stir, then slowly add warm water while working the dough until it's soft and smooth. Let it sit 30 minutes.
05 -
Split dough into 12 balls. Roll each one very thin - you should almost see through it! Carefully stretch over a flipped bowl with a napkin for even more thinness.
06 -
Warm oil to 350°F. Cook each piece until golden and crunchy, flipping once. Let excess oil drain on paper towels.
07 -
Dust with sugar and enjoy warm or cool with the sweet syrup. They're great with a cup of hot chocolate!
# Supplementary Details:
01 -
For extra crunch, dry the stretched dough on a cloth before cooking
02 -
You can make them early - just wait to add sugar until you're ready to eat
03 -
A favorite holiday sweet in Mexico, but tasty year-round