A holiday staple, buñuelos are a sweet treat that can be enjoyed year-round.
Most Latin American countries have some variation of buñuelos, the light, crispy, deep-fried fritter that is popular around Christmastime. The streets in Mexico fill up with stands selling this and other seasonal treats such as atole, tamales and hot chocolate.This Mexican version is coated in sugar and drizzled with piloncillo syrup.
Bring a large frying pan to medium heat and add frying oil.
In a large bowl, mix flour, baking powder, sugar and salt. Add egg, melted butter and vanilla.
Slowly add water, mixing and kneading until you have a smooth dough. Cover dough with a damp paper towel and let it rest for 15 minutes. In the meantime, prepare the piloncillo syrup (see below).
Divide the dough into small balls and place one in a floured working surface. Stretch with your rolling pin. Roll out each ball to form a circle as thin as possible without breaking the dough. The Buñuelo should be thin, almost transparent. Place each rolled buñuelo over a clean surface until your roll them all, making sure they don't touch each other.
Fry the buñuelos in very hot oil until they are golden and crispy. Drain the excess oil on a plate lined with paper towel and sprinkle with sugar. Drizzle with piloncillo syrup before serving.
Enjoy right away or store in an airtight container with brown paper to preserve freshness.
Place water and piloncillo in a saucepan over medium-high heat until the piloncillo dissolves and the mixture looks like liquid caramel.
Add cinnamon stick and star anise and bring to a boil, about 5 minutes. Stir and cook for 10 more minutes.