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Crispy fried dough drizzled with piloncillo honey is a traditional Mexican holiday dessert. This family-favorite treat is a sweet, crunchy confection enjoyed during festive celebrations.
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs, melted unsalted butter, and whole milk. Stir together until a soft dough forms.
Knead the dough on a floured surface for about 8 minutes until smooth and elastic. Cover with a damp towel and let rest for 30 minutes—this relaxes the gluten for easier rolling.
Divide the dough into 8 equal pieces. Using a rolling pin, roll each piece out into a thin 8-inch circle. Keep unrolled portions lightly covered to prevent drying.
Heat the vegetable oil in a large heavy skillet over medium-high heat until shimmering (about 350°F). Carefully fry each dough circle one at a time, turning once, until golden and crispy, about 1–2 minutes per side. Place the fried buñuelos on paper towels to drain excess oil.
In a saucepan, combine piloncillo (or dark brown sugar) with water and ground cinnamon. Bring to a boil over medium heat, stirring until dissolved; then simmer for 8 minutes until syrupy.
While buñuelos are still slightly warm, sprinkle with granulated sugar and drizzle generously with the warm piloncillo honey syrup. Serve fresh for peak crispiness.
