Buñuelos

Step 1

In a medium saucepan, combine 0.75 cup whole milk, 3 tablespoons unsalted butter, 1 tablespoon granulated sugar, and 0.5 teaspoon fine sea salt. Set over medium heat and stir until the butter melts and the mixture is warm but not boiling — you want it around 110°F. Remove from heat and let cool for 2 minutes.

Step 2

Pour the warm milk mixture into a large mixing bowl. Crack 2 large eggs into a small cup and beat them with a fork, then add the eggs and 0.5 teaspoon vanilla extract to the milk mixture and whisk until well combined.

Step 3

Add 2 cups all-purpose flour to the bowl and stir with a wooden spoon until a soft, sticky dough forms — it should look similar to thick cake batter. Scrape down the sides of the bowl with a spatula, cover with plastic wrap, and let rest at room temperature for 30 minutes.

Step 4

While the dough rests, make the piloncillo syrup: In a small saucepan, combine 0.5 cup piloncillo (or dark brown sugar), 0.5 cup water, and 1 tablespoon unsalted butter. Set over medium-low heat and stir occasionally until the piloncillo dissolves and the syrup becomes thin and pourable, about 5-7 minutes. Remove from heat — the syrup will thicken slightly as it cools.

Step 5

In a small shallow bowl, mix together 0.5 cup granulated sugar and 1 tablespoon ground cinnamon. Set aside near your frying station.

Step 6

Pour 2 quarts vegetable oil into a heavy-bottomed pot or deep Dutch oven. Set over medium-high heat and insert an instant-read or deep-fry thermometer. Let the oil heat until it reaches 350°F — this takes 10-15 minutes. You'll know it's ready when a tiny piece of dough sizzles immediately and rises to the surface.

Step 7

Once the oil reaches 350°F, carefully drop rounded spoonfuls of dough (about the size of a walnut) into the hot oil. Fry 4-5 buñuelos at a time — do not crowd the pot or the oil temperature will drop. They should sizzle vigorously and rise to the surface within 10 seconds.

Step 8

Fry the buñuelos for 1.5-2 minutes on the first side until golden brown and puffed. Use a slotted spoon to gently flip each one, then fry for another 1.5 minutes until the second side is evenly golden and crispy. Listen for a steady, confident sizzle — if the sound gets quiet, they're cooking too slowly and may absorb oil instead of crisping.

Step 9

Use a slotted spoon to transfer the cooked buñuelos to a paper towel-lined plate. While still warm, toss them in the cinnamon-sugar mixture to coat all sides — the heat helps the sugar stick. Repeat with remaining dough until all buñuelos are fried.

Step 10

Arrange the buñuelos on a serving platter and drizzle generously with the warm piloncillo syrup. Serve immediately while the buñuelos are still warm and crispy — they're best enjoyed right away with a cup of hot chocolate or coffee.