Dessert: Mexico – Zacatecas, Bajio Mexico – Buñuelos Zacatecanos (Zacatecan Fritters)

Serving Size: 8

Approximate Time

Prep 40 min

Cook 15 min

Additional 40 min

Total 1 hr 35 min

Ingredients

- 2 cups (250 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1/2 tsp (3 g) fine salt
- 2 tbsp (25 g) granulated sugar
- 2 tbsp (30 g) lard or unsalted butter, melted
- 1 large egg (approx. 50 g)
- 1/3 cup (80 ml) whole milk (more as needed)
- 1 tsp (5 ml) vanilla extract
- 4 cups (960 ml) neutral vegetable oil, for frying
- Optional for dusting: 1/4 cup (50 g) granulated sugar + 1 tsp (2 g) ground cinnamon, mixed

Syrup (Al Almibar de Piloncillo)
- 8 oz (225 g) piloncillo cone, chopped or grated (or 1 cup packed dark brown sugar as substitute)
- 1 cup (240 ml) water
- 2 whole cinnamon sticks
- 1 strip orange peel (optional)
- 1 tbsp (14 g) unsalted butter (optional, for shine)
- Pinch of salt

Instructions

Short Description:
Light, crisp fried dough discs served warm and finished with a warm piloncillo-and-cinnamon syrup. These buñuelos are thin, crackly at the edges and richly flavored by the syrup poured over them just before serving.

Regional Notes:
In Zacatecas, buñuelos are traditionally finished with a syrup made from piloncillo (unrefined cane sugar) and whole cinnamon sticks, which is poured over the fritters just before serving; this syrup is darker and more aromatic than simple sugar toppings used elsewhere in Mexico. The syrup may be subtly brightened with a strip of orange peel but remains piloncillo-and-cinnamon forward, a hallmark of the Zacatecan version.

1. In a large bowl whisk together the flour, baking powder, salt, and granulated sugar until evenly combined.
2. Stir in the melted lard or butter until the mixture is crumbly. Beat the egg with the milk and vanilla, then add to the flour mixture. Mix until a soft dough forms; add up to 1–2 tbsp (15–30 ml) more milk if the dough is too dry. Knead briefly in the bowl until smooth, about 1 minute.
3. Cover the dough with plastic wrap and let rest at room temperature for 30 minutes to relax the gluten (this helps roll the buñuelos very thin).
4. While the dough rests, make the syrup: in a small saucepan combine the chopped piloncillo, water, cinnamon sticks, and orange peel if using. Bring to a gentle simmer over medium heat, stirring occasionally until the piloncillo dissolves. Simmer uncovered for 10–12 minutes until slightly thickened to a syrupy consistency (it will thicken more as it cools). Add a pinch of salt and the butter if using, stir until melted and glossy. Keep warm on the lowest heat setting or in a small warm pot.
5. Divide the rested dough into 16 equal pieces (for 8 servings, 2 buñuelos per person). On a lightly floured surface roll each piece as thin as possible—about 1/16 inch (1–2 mm) thick—into a roughly 6–8 inch (15–20 cm) disc. Use a fluted cutter or a large bowl to trim tidy rounds if desired.
6. Heat the oil in a deep skillet or pot to 350°F (175°C). Fry the buñuelos in batches, 2–3 at a time, turning once, until puffed and golden-brown, about 30–60 seconds per side depending on thickness. Avoid overcrowding. Use a slotted spoon to transfer to paper towels to drain.
7. If using the optional cinnamon-sugar dusting, toss hot buñuelos lightly in the sugar mixture or sprinkle; for the Zacatecan style, arrange the hot buñuelos on a serving platter and spoon the warm piloncillo-cinnamon syrup over them just before serving so each fritter soaks slightly and gains the syrup glaze.
8. Serve immediately while warm, with extra syrup on the side for drizzling. Buñuelos are best eaten the same day they are made.