Buñuelos - crunchy Christmas pancakes

Published in the Pacific Pearl magazine December 2024

In December Mexico is flooded with scents of cinnamon and piloncillo sugar, which comes from Buñuelos a traditional dessert that brightens up local homes around the holiday season. Buñuelos are fried pancakes that have a long cultural and culinary history in Mexico. You might see them stacked up at street vendors with their essential piloncillo syrup. You can enjoy them as a sweet treat or serve them at Christmas or New Year’s dinner.
The origins of Buñuelos trace back around two thousand years to the Middle East, where they were consumed as fried dough balls with honey. Then they spread to Spain and transformed into Buñuelos. The Spanish Conquista and its cultural exchange, made it available in Mexico as early as the 16th century. Spanish Buñuelos de viento are stuffed with cream, while the Mexican Buñuelos look more like a fried wheat flour tortilla. Convents were the first places where Buñuelos were made. The famous Mexican nun Sor Juana Inés de la Cruz wrote a recipe book in the 17th century including three buñuelo recipes.
Do you want to add a Mexican touch to your holiday celebration? Let’s get hands-on with Buñuelos.

Ingredients:

• ½ - ¾ cup water
• Anise seeds
• 2 cups all-purpose flour
• 1 tsp baking powder (optional)
• 1 egg
• 1 tbsp sugar
• 1 tbsp cold butter or vegetable shortening
• 2 cups vegetable oil to fry the buñuelos

Bring the water to a boil, add the anise seeds and boil for 3 minutes. Leave to cool until lukewarm. Strain out the anise seeds and set aside.
Place the flour in a large bowl, create a hole in the middle and add the egg, sugar and butter. Mix with your fingertips until you get a crumbly texture. Add the anise water one tablespoon at a time and knead for 5 minutes until the dough has a smooth texture.
Leave the dough to rest in a covered greased bowl for 30 minutes.
Divide the dough in 12 balls. Roll the balls on floured surface to an 18 cm or 7 inch diameter. Stretch the dough as much as possible, using your hands, without tearing it.
Meanwhile heat the vegetable oil in a large skillet. Add one buñuelo, fry for 15-20 seconds and turn over. Make sure to press it into the oil and fry an additional 30 seconds until it’s golden. Leave to drain on a plate with paper towels and fry the next.
 
 
Sugar syrup: 

• 3 ½ cups water
• 1 12-oz piloncillo sugar cone or 12 oz. Caster sugar
• 1 cinnamon stick
• Peel of ¼ orange
• 4-6 guayabas (optional)

Bring the water to a boil in a heavy saucepan and add the anise seeds, sugar, cinnamon, orange peel and guayabas. Boil on a medium heat for 10 minutes. Stir, lower the heat and cook on a gentle heat for another 5 minutes. The sugar syrup can be kept in the fridge for up to one week. Strain before serving on the buñuelos.
To serve the buñuelos, pour some sugar syrup on top and serve warm or at room temperature.
FOR 12 BUÑUELOS
 
This holiday season, don’t miss the Buñuelos and have it with Mexican spiced coffee or hot chocolate. It doesn’t matter where you are in Mexico, Buñuelos are the perfect mix of tradition, culture and history.
If you’re ready to learn more about Mazatlan’s culinary scene, make sure to check out www.flavorteller.com and save your seats for one of the Flavor Teller food tours.