Learn how to make “Buñuelos” with piloncillo honey using a Sinaloa recipe


The fritters are one of the most representative desserts of the Christmas holidays and it is common in many families that they are prepared at home to sweeten Christmas, therefore, below we bring you the recipe for the traditional fritters with piloncillo honey, The ideal dessert to enjoy a delicious Christmas with the family.  


½ cup of water

1 spoon of sugar

2 butter spoons

½ teaspoon vanilla

½ teaspoon ground cinnamon

2 ¼ cups all-purpose flour

1 teaspoon of baking powder

½ teaspoon of salt

1 egg

3 cups of vegetable oil for frying

Powdered sugar for dusting


In a saucepan, heat the water, sugar, butter, vanilla, and cinnamon over medium heat until boiling, then remove and allow to cool completely. 

In a large bowl, sift together the flour, baking powder, and salt. In a separate bowl, beat the egg and add to the cooled liquid mixture. Gradually pour the liquid and egg mixture into the large bowl, combining the wet and dry ingredients with your fingers. Mix until you form a smooth, cohesive, clay-like dough, like tortilla dough. Knead for 3-4 minutes until the dough is elastic and smooth. Cover the dough with a cloth and let it rest at room temperature for 30 minutes. 

Uncover the dough and, on top of clean, dry kitchen towels, divide the dough into 10 to 12 pieces (you can divide into more pieces for smaller fritters. Roll each into a small ball. Using a rolling pin on a Surface dry and lightly floured, flatten each ball into a circle about 7-8 inches in diameter (or until almost transparent.) For a shortcut, you can start the process with a ready-made flour tortilla. 

Place the dough circles on top of clean, dry kitchen towels and allow to dry for 30 minutes on each side. (While they’re drying, start making the syrup.) 

In a skillet large enough for each fritter to lie on, heat an inch of oil. Fry the fritters one at a time. When the first side is golden brown, 1-2 minutes, flip and fry on the other side. Place each one on a paper towel for a few minutes to drain any excess oil. Serve immediately. Sprinkle with powdered sugar, stack for easy snacking, and serve with warm brown sugar honey.

Piloncillo honey with spices 


2 large piloncillo cones

2 cups of water

1 cinnamon stick

½ teaspoon anise seeds Cloves

Peel of ¼ of an orange


In a saucepan over medium heat bring 1 cup of water and the piloncillo to a boil, reduce heat to low and cook for 2-3 minutes. 

Gradually add the remaining 1 cup of water, cinnamon, anise seeds, and orange peel. Bring the mixture back to a boil, reduce to a simmer and cook for 10 minutes until slightly thickened. The honey should still be relatively runny. Remove from heat and strain to remove solid ingredients. Let cool for a few minutes. While it’s still hot, drizzle it over a donut for a caramelized, syrupy crunch.

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