Bunelos with Spiced Piloncillo Syrup

Posted on November 29, 2018 by Anne Milneck | 0 comments

Warm with a sugary, crunch and drenched in syrup...could it get any better? These sweet little pastries are our new favorite way to use another one of our favorites: Cinna Nilla Sugar. The piloncillo syrup is a yummy finishing touch for these bunelos. It's also excellent for pancakes and waffles--if there's any leftover!

 

Ingredients for the Bunelos:

3 cups all-purpose flour

1 tsp baking powder

1 tsp kosher salt

1 Tbl granulated sugar

1/2 cup vegetable shortening

1 cup cold water

Pointe Coupee Pecan Oil (for frying)

Cinna Nilla Sugar

Directions for the Bunelos:

Place the flour, baking powder, salt and 1 Tbl of the sugar in a food processor and pulse until combined. Add shortening, and pulse until mixture resembles wet sand, 10 to 15 times. With processor running, gradually add water through food chute until dough is thoroughly combined and smooth.

On a floured work surface, knead dough until smooth and elastic, about 1 minute. Cover and let rest 30 minutes.

Shape dough into 24 (1 1/2-inch) balls. Keep dough balls covered until ready to use. On a lightly floured surface, sprinkle 1 dough ball with flour, and roll into a very thin 5-inch round. Repeat procedure with another dough ball. Work with and fry only two dough balls at a time.

Pour oil to a depth of 1 inch in a large 12-inch cast-iron skillet over medium (360°F) and fry until golden brown and crispy, 2 to 3 minutes per side. Remove buñuelos to paper towel-lined baking sheets; sprinkle both sides with Cinna Nilla Sugar. Repeat rolling, frying, and sprinkling procedures with remaining dough balls. Buñuelos may be stored in an airtight container up to 3 days.
Ingredients for the Spiced Piloncillo Syrup:
1-pound block piloncillo sugar
Cinnamon Sticks
2 whole Star Anise
6 to 8 Whole Cloves
2 cups water
Directions for the Spiced Piloncillo Syrup:
Combine all ingredients in a small saucepan. Bring to a boil and stir until sugar has dissolved. Reduce heat to medium and cook for 20 mins or until the consistency of maple syrup. Strain and serve warm or cool and store in refrigerator. 

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