Buñuelos de Rodilla (Mexican Christmas Fritters) Recipe (2024)

For the Buñuelos:

• 3/4 cup water (6 ounces; 180ml)

• 1 1/2 tablespoons (22g) granulated sugar

• 2 1/4 teaspoons (11ml) aniseed liqueur (optional)

• 3 cups all-purpose flour (13.5 ounces; 390g), sifted twice

• 1 tablespoon (15g) baking powder

• 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

• 1/2 cup lardor unsalted butter (4 ounces; 113g), cut into 1/2-inch pieces and chilled

• 2 large room temperature eggs, beaten

• Cooking spray

• 8 cups (1.9L) vegetable or other neutral oil

For the Syrup:

• Four 1-ounce (113g) cones piloncillo (see notes)

• 1/2 cup (120ml) water

• One 3-inch cinnamon stick

• 1 tablespoon(10g) anise seeds or 3 star anise pods

1. For the Buñuelos: In a small saucepan, bring water, sugar, and liqueur (if using) to a simmer over medium heat, stirring occasionally to dissolve. Remove from heat and cover to keep warm.

   

2. In the bowl of a stand mixer, whisk together sifted flour, baking powder, and salt. Using fingertips, rub lard or butter into the flour mixture until mixture is crumbly. Work eggs in with fingertips until fully incorporated. Gradually stir in the warm sugar water with a silicone spatula until a cohesive dough comes together. Knead dough with stand mixer fitted with hook attachment until smooth, 10 to 15 minutes (dough will be slightly sticky). Coat a large bowl with cooking spray. Place dough in greased bowl, cover with plastic wrap, and let rest at room temperature until slightly puffed, about 1 hour.

   

3. Cover a clean, dry work surface with several clean kitchen towels. On a separate clean, dry work surface, shape dough into a 6-inch square, about 1-inch thick. Divide dough into 1-inch pieces (36 total). Roll each one into a ball. Using a rolling pin (dough should be smooth but not sticky—flouring the work surface is not necessary), roll each ball into a 6- to 7-inch diameter circle (each buñuelo should be thin enough to be translucent). Arrange dough circles in an even layer on the towel-lined surface and let rest, uncovered, until dry and papery to touch, about 45 minutes. Flip circles over and allow to dry an additional 45 minutes.

   

4. Line 2 rimmed baking sheets with 2 layers of paper towels. Heat oil in a Dutch oven or large skillet with high sides over medium-high heat until temperature registers 350°F (177°C); oil should be 1 to 1 1/2 inches deep.

   

5. Working 2 or 3 at a time, fry buñuelos until golden on one side, 30 to 60 seconds. Turn over with tongs, and fry until opposite side is golden, 30 to 45 seconds. Transfer to prepared baking sheets and repeat with remaining dough, adjusting heat as necessary to maintain temperature.

   

6. For the Syrup: Bring piloncillo (or brown sugar or granulated sugar), water, cinnamon stick, and anise seeds or star anise to a boil over medium-high heat in a medium-heavy heavy-bottomed saucepan, stirring often until sugar is dissolved, about 3 minutes. Reduce heat to medium and simmer, stirring occasionally, until mixture is thick and syrupy, about 7 minutes. Strain syrup through a fine mesh sieve set over a heat-safe measuring cup, discard solids, and drizzle over buñuelos or serve alongside.

   

Special Equipment

Rolling pin, several kitchen towels, Dutch oven or large skillet with high sides, tongs, 2 baking sheets, paper towels, large heavy-bottomed saucepan, deep-fry thermometer, strainer

Notes

If you can’t find piloncillo, you can substitute with 1 cup dark brown sugar (6.5 ounces; 186g) or 1 cup granulated sugar (7 ounces; 200g).

Read More

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