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Fried dough cubes bound together with piloncillo caramel are a traditional Mexican candy. This family-friendly treat is a crunchy, chewy, sweet confection from Puebla and Huasteca regions.
In a large bowl, mix flour, baking powder, and salt. Add eggs and melted butter. Knead until a smooth, firm dough forms—about 5 minutes of kneading.
Cover the dough with plastic wrap and let it rest for 20 minutes at room temperature to relax the gluten, which makes rolling easier.
On a lightly floured surface, roll the dough to about 1/3 inch thick. Cut into small cubes around 1 inch each for uniform frying.
Heat the vegetable oil in a heavy-bottomed pot over medium heat (350°F). Fry the dough cubes in batches; stir to brown all sides evenly for 3–4 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towels.
In a saucepan, combine piloncillo (or dark brown sugar), water, and cinnamon stick. Bring to a boil over medium-high heat, reduce to a simmer, and cook for 10–12 minutes until it forms a thick syrup.
Quickly and carefully toss all the fried cubes into the hot syrup. Stir until they are completely coated and sticky, then mound them together on a lined tray. Press gently into clusters for that signature shape.
Let the muéganos cool and set for at least 30 minutes before breaking them into serving-sized pieces.
