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Large, thin buñuelos shaped over the knee and fried crispy are a Christmas tradition. This family dessert is a dramatic, festive sweet treat drizzled with piloncillo syrup.
In a large mixing bowl, combine all-purpose flour, salt, and sugar. Make a well in the center and add eggs, melted butter, and milk. Knead until you have a smooth, elastic dough, adding a bit more milk if needed.
Cover the dough and let it rest for 30 minutes to relax the gluten for easier rolling.
Divide dough into 6 equal balls. On a floured surface, roll each ball into a very thin, large round (about 12 inches). Drape the dough over a clean, lightly floured knee or a large bowl to stretch even thinner, then let rest for a few minutes.
Heat vegetable oil in a wide skillet over medium-high heat (350°F). Fry each buñuelo one at a time, turning occasionally with tongs, until golden and crisp—about 1–2 minutes per side. Drain on paper towels.
To make piloncillo syrup: combine piloncillo, water, orange zest, and cinnamon in a saucepan over medium heat. Simmer, stirring, until the piloncillo dissolves and the mixture thickens slightly, about 10 minutes.
Drizzle warm piloncillo syrup over the crispy buñuelos and sprinkle with extra cinnamon sugar if desired. Serve immediately for maximum crispness.
