Buñuelos 101

Around this time last year I talked about buñuelos and other goodies I partook of for the first time at La Vereda Bakery. Sadly, said bakery has since shut down, but my adventures with buñuelos continue.

These treats are not like their Colombian cousins, however. Mexican buñuelos are thin, deep-fried pancakes dusted with sugar or coated with syrup. The above picture shows three variations on the theme.

The buñuelo begins as either a bread made with shortening and flour, or as a cake that includes eggs and milk in the recipe. The dough is kneaded, shaped into balls and then rolled out into flat discs. The buñuelos are allowed to dry on each side, then deep-fried, drained and sweetened.

Of the three versions we tried, the most labor-intensive and hands-down favorite was the one pictured top left. A syrup was made from heating piloncillo (a dark brown, unrefined Mexican sugar) with cinnamon sticks, then allowed to cool slightly. After frying, the buñuelos were treated to a generous coating of the cinnamon-infused syrup, resulting in a crisp and sticky-sweet snack. The flavor reminded most of thinly-sliced camote-cue.

The lower left shows pan-fried buñuelo shreds that have tossed in syrup. It is accompanied by hominy mush and garnished with cinnamon sticks. This version tasted most like french toast.

The plate on the right features a bright pink buñuelo, the result of mixing cinnamon powder into the dough. After frying, it was drained and dusted with cinnamon sugar. This was an interesting snack, a flaky and crispy treat which reminded me of something sold in the markets of my provincial city, a multicolored snack i only knew as "rock and roll".