Buñuelos Mexicanos con Miel de Piloncillo (Crisp Fritters in Spiced Syrup)
Thin, shatteringly crisp fried discs dusted in cinnamon sugar, with a warm spiced brown sugar syrup to pour over.
- Time1 hr 15
- LevelMedium
- Costabout £0.53 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, baking powder, salt and 2 tbsp caster sugar in a bowl. Beat the egg with the milk and melted butter, pour in, and stir to a soft dough.
- 2
Knead for 2 minutes until smooth. Cover and rest for 20 minutes.
20 min - 3
Make the syrup. Put the muscovado sugar, water, cinnamon stick, cloves and orange peel in a pan. Simmer for 15 minutes until it coats a spoon. Keep it warm.
15 min - 4
Divide the dough into 12 balls. Roll each one out very thin, as thin as a tortilla, and prick all over with a fork.
- 5
Heat the oil in a wide, deep pan to about 180C, when a scrap of dough sizzles at once. Fry the discs one at a time for about 40 seconds each side, until bubbled and golden. Drain on kitchen paper.
- 6
Mix the 2 tbsp caster sugar with the ground cinnamon and dust over the buñuelos. Serve warm, breaking them up, with the syrup spooned over.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
