Bunuelos are a sweet fried dough that are popular across Central and South America. Make your own at home with this recipe for Bunuelos with Piloncillo Sauce. Piloncillo, or panela, is an unrefined whole cane sugar in solid form typically used as a sweetener in Central and Latin America and is sold in Mexican food stores. After making the dough, the bunuelos are stretched into thin circles and fried in hot oil. This recipe includes instructions for making a sweet Piloncillo sauce with cinnamon and orange to drizzle over the finished bunuelos.
- 6 tomatillo (husks, green tomato)
- anisette (optional)
- 1 cup water
- 0.5 kilograms flour
- 1/2 teaspoon baking powder
- 1 egg
- 1 teaspoon lard (may be substituted with oil)
- oil (for frying)
- 454 grams piloncillo (may be substituted with 2 cups dark brown sugar and 2 tbsps. molasses)
- 2 cups water
- 2 cinnamon sticks
- 1 orange (sliced)
- Boil the tomato husks, anisette, and water. Strain the liquid and let it cool.
- Separately, mix the flour, baking powder, egg, lard, and tomato husk liquid. The result should be a soft batter. Add more water if needed.
- Place on a flat surface and knead until it doesn’t stick.
- Cover with oil and let the dough rest for 1 hour.
- Divide the dough and shape into balls. Stretch into thin circles.
- Fry in plenty of hot oil. Drain the excess oil and let them cool.
- In a saucepan, heat the piloncillo, water, cinnamon, and orange slices. Boil until the syrup thickens.
- Cover the bunuelos with the syrup and serve.
PER SERVING *
|Calories200Calories from Fat20|
|% DAILY VALUE*|
|Calories from Fat20|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.