Mexican · Dessert
Buñuelos de Rodilla with Piloncillo Syrup
A Mexican street-dessert classic: small knobs of lightly sweetened egg dough are dimpled by a knuckle, deep-fried until crisp and golden, then dunked warm in a cinnamon-spiced brown sugar syrup so the glaze soaks into every crevice.
$0
15 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
242Calories
3.3gProtein
13.6gFat
27.1gCarbs
11.2gSugar
0.8gFiber
187mgSodium
35mgChol
2.7gSat Fat
62mgPotassium
33mgCalcium
1.3mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Cider
local
Champurrado
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Sift the flour, baking powder and salt into a bowl.
2
Whisk together the melted butter, beaten egg and whole milk, then pour into the dry ingredients and mix to a soft, slightly sticky dough.
3
Knead briefly for 1 minute until smooth, then divide into small balls about the size of a walnut (roughly 15g each).
4
Press a thumb or knuckle into the centre of each ball to flatten slightly and create the traditional dimpled 'knee' shape.
5
Heat the vegetable oil in a small pan to 175°C using a thermometer.
6
Fry the dough balls in batches of 2-3, turning often, until deep golden brown and cooked through, about 3-4 minutes per batch.
7
Lift out with a slotted spoon and drain briefly on a wire rack set over paper towels.
8
While the dough fries, combine the brown sugar, cinnamon and water in a small pan and simmer for 2-3 minutes until syrupy.
9
Dunk the warm fried dough balls in the piloncillo-style syrup to coat, then pile onto a small plate and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g All Purpose Flour, sifted,
- 1g1g Baking Powder,
- 0.5g0.5g Salt,
- 6g6g Butter, melted,
- 15g15g Egg, beaten,
- 18g18g Whole Milk,
- 250g250g Vegetable Oil, for frying, partial_absorption, , fats
- 22g22g Brown Sugar, 1
- 1g1g Cinnamon Ground, 1
- 20g20g Water, 1
