Mexican Knee Buñuelos
Yamilette González
Buñuelos de rodilla are a staple dessert in Mexican celebrations! Mexican knee buñuelos are called like that because the dough is rolled out into to a very thin tortilla-like form and many people, especially street vendors, would use their knee to roll out the dough. Topped with a sweet piloncillo syrup, these crispy buñuelos are a traditional dessert everyone should try.
Reviewed by
4
|
3 comentarios
2
Favorites
Collections
Menu planner
Shopping list
Ingredients
6
Portions
  • 1 1/2 cups flour, for the buñuelos
  • 2 tablespoons vegetable oil, for the buñuelos
  • 1 teaspoon salt, for the buñuelos
  • 1 teaspoon vanilla essence, for the buñuelos
  • 2 tablespoons sugar, for the buñuelos
  • 1/2 cups water, for the buñuelos
  • 1 cup granulated piloncillo, for the piloncillo syrup
  • 1/2 cups water, for the piloncillo syrup
  • 1 stick cinnamon, for the piloncillo syrup
  • 1 star anise pod, for the piloncillo syrup
  • some vegetable oil
Preparation
30 mins
5 mins
Easy
  • For the buñuelos: In a bowl, combine all the ingredients for the buñuelos and knead for 15 minutes or until a homogeneous dough is formed. Let rest for 30 minutes.
  • For the piloncillo syrup: In a small pot over medium heat, heat water. Add piloncillo, cinnamon, and star anise. Cook for 10 minutes until a syrup is formed.
  • On a floured surface, place dough and divide into small portions. Roll out each portion to 9.8-inch discs of about 0.1-inch thickness.
  • In a pot over medium heat, heat oil and fry buñuelos on both sides for 5 minutes.
  • Serve Mexican knee buñuelos on a plate topped with piloncillo syrup and pair with a cup of café de olla.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this recipe has?