On the Menu Today~
Let’s celebrate Cinco de Mayo with
Buñuelos are the perfect ending to any celebration..
and Boy, are they Good!!
Buñuelos’ is the Spanish word for ‘fritters’.
Buñuelos are served for numerous festive occasions and
celebrations, from Christmas and Thanksgiving
to birthdays and baptisms.
It is thought that Buñuelos originate from Spain.
During the Spanish settlement of the Americas,
explorers brought the Buñuelo tradition with them.
These Buñuelos, or fritter snacks,
are consumed throughout Latin America and
are also popular in Colombia, Nicaragua, and Cuba.
Although the ingredients vary slightly,
throughout the different regions,
each recipe made according to local tastes and customs.
Many countries add anise tea to the dough,
others sprinkle them with sugar or
a cinnamon-sugar mixture.
Some regions drizzle Buñuelos with honey,
jam or cream, while others make a syrup called;
What is Piloncillo?
Piloncillo is made from pure,
unrefined sugar that is pressed into a cone shape.
It tastes very similar to brown sugar,
with the added hint of molasses flavor.
(even though piloncillo does not contain molasses)
You can use it for anything that calls for brown sugar.
Its name means “little pylon” because of it’s shape.
The smaller cones are usually around 1 ounce and
the large cones are around 8 ounces.
They come in light, “blanco” and dark “oscura”
If you don’t have piloncillo on hand,
you can substitute 1 cup of dark brown sugar and
1 tablespoon molasses for each 8 to 9 oz cone.
Many people of Hispanic heritage believe Buñuelos
bring good luck when eaten during the holiday season.
Therefore, Buñuelos are extremely popular on Christmas
among the Mexican/Hispanic community.
flour, sifted twice
milk, water, or anise tea
butter, melted and cooled
- In a large bowl, mix flour, baking powder and salt. In a small bowl beat sugar, eggs and butter; stir in milk/water. Add milk/water mixture to flour. If dough is too dry, add a few more drops of milk/water. Knead dough until it is very smooth. Shape into 20 balls. Cover and let stand for 30 minutes. Heat oil one-inch deep in a large skillet to 360 degrees. Roll each ball out on a lightly floured board into very thin 6-inch circle. Fry bunuelos until golden brown, turning once, drain on paper towels. Sprinkle with cinnamon-sugar while still warm or drizzle with piloncillo syrup, recipe follows.
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- Mix ingredients together
Anise tea is often used instead of plain water or
milk when making Buñuelos.
Thus giving a sweet aroma and
taste to the finished Buñuelos.
1 1/2 cups
- Place water in a small saucepan.
- Bring water to a boil.
- Add the anise seeds, remove from heat and to set aside to cool.
- Strain, use the amount needed to make the dough.
Buñuelo should be thin, almost transparent before frying.
Some people like to place all the formed Buñuelos
on a clean tablecloth set over a large table,
making sure they don’t touch each other and
let them dry out for a short time.
This step will dry the dough and
the Buñuelos will become crispier and
absorb less oil while frying.
Serve Buñuelos with Piloncillo Syrup.
Here’s the recipe~
3 1/2 cups
guavas, chopped or cut into quarters
of an orange peel
- Place the 1 cup of water and the piloncillo in a medium saucepan. Heat over medium high heat until the piloncillo dissolves and it looks like liquid caramel.
- Carefully add the rest of the water, cinnamon stick, guavas, aniseed and orange peel. Bring to a boil. Cook for about 6 minutes, stir and boil for 4 more minutes.
- For a thicker consistency, simmer for a longer period of time until desired thickness.
- The syrup keeps in the refrigerator for up to one week.
- Serve warm with Buñuelos