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Large, thin fried dough discs drizzled with piloncillo syrup are a Mexican Christmas tradition. This festive family dessert is a crispy, sweet treat enjoyed during the holiday season.
In a large bowl, combine all-purpose flour and a pinch of salt, then make a well in the center and add eggs, warm milk, and melted butter. Mix until a soft dough forms.
Knead the dough on a lightly floured surface for 6-8 minutes, until smooth and elastic. Cover with a clean towel and let rest for 30 minutes to help gluten relax.
Divide dough into 8 equal balls. Roll each ball into a thin disc (about 8 inches), dusting with flour to prevent sticking. Layer with parchment to prevent them from sticking together.
Heat 2 cups vegetable oil in a large, deep skillet to 350°F (medium-high). Fry each disc one at a time for 1-2 minutes per side, flipping with tongs until golden and crisp. Drain on a wire rack or paper towels.
Mix 1 cup sugar with 2 tsp cinnamon. While buñuelos are still warm, sprinkle generously with cinnamon-sugar mix. Simmer piloncillo (or brown sugar) with 3 cups water in a saucepan over medium heat until syrupy, about 12 minutes. Drizzle syrup over buñuelos before serving.
