Mexican Knee Buñuelos

Name: Mexican Knee Buñuelos
Prep time: 35 min
Cook time: 5 min
Yield: 6
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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 Editorial Team of Kiwilimón

Published: 16-02-2022

Preparation

30 mins

5 mins

Low

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, percentage of daily values based on a 2,000 calorie diet.

Energy

412.3

kcal

20.62%

Carbohydrate, by difference

67.3

22.43%

Protein

7.8

15.6%

Total lipid (fat)

11.6

17.85%

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100

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Mexican Knee Buñuelos

Ingredients

Preparation

Nutritional information

Presentation

Tips

Mexican Knee Buñuelos

Ingredients

Preparation

Nutritional information

Presentation

Tips

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