We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Buñuelos are a traditional treat that brings back memories of family gatherings and festive occasions. The crispy dough paired with the rich, semi-thick piloncillo caramel creates a delightful combination of textures and flavors. This recipe is perfect for sharing and enjoying with loved ones.
Want to keep this recipe for later? We can email it to you!
Boil the tomatillo husks with 4 cups of water. Remove from heat and let it cool.
Mix the flour with the tomatillo water until well incorporated.
Knead the mixture until you achieve a very smooth dough.
Shape the dough into small balls and flatten them with a rolling pin or by hand.
Fry the flattened dough in hot oil or lard.
Once cooked, set them aside and let them drain.
In a skillet, melt the piloncillo with approximately 2 cups of water until you achieve a semi-thick caramel.
Dip the buñuelos one by one into the caramel, then drain off the excess caramel.
Want to keep this recipe for later? We can email it to you!
Ensure the dough is kneaded thoroughly to achieve a smooth texture for the buñuelos.
Use a deep skillet or pot for frying to ensure even cooking.
Let the caramel cool slightly before dipping the buñuelos to avoid burning yourself.
Can I use a substitute for piloncillo?
Yes, you can use brown sugar or molasses as a substitute, but the flavor will differ slightly.
How do I store leftover buñuelos?
Store them in an airtight container at room temperature for up to 2 days. Reheat lightly before serving.
Can I bake the buñuelos instead of frying?
Frying is traditional, but you can bake them at 375°F until golden brown for a healthier option.
What oil is best for frying buñuelos?
Vegetable oil or lard works best for frying buñuelos as they provide a crispy texture.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours. Let it come to room temperature before shaping and frying.
