Ingredients:
- 250g all-purpose flour
- 5g baking powder
- 2g salt
- 15g granulated sugar
- 1 large egg, room temperature
- 120ml warm water infused with a cinnamon stick
- 30ml melted butter
- 500ml neutral oil for frying (approx. 80g absorbed)
- 100g granulated sugar for dusting
- 10g ground Mexican cinnamon (Canela)
- 200g granulated sugar for caramel
- 60ml water
- 180ml heavy cream, warmed
- 5g ground cinnamon
- 2g sea salt
Instructions:
- In a large bowl, whisk together the flour, baking powder, salt, and 15g sugar. Create a well and add the egg, melted butter, and cinnamon-infused water. Mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic. Cover and let rest for 15 minutes to allow the gluten to relax.
- Divide the dough into 10 equal balls. Roll each ball into an 8-inch circle until translucent and paper-thin.
- Heat 1 inch of oil in a heavy-bottomed skillet to 350°F (175°C). Fry each disc for 60-90 seconds per side, using a press-and-turn technique with tongs to ensure even bubbling and browning.
- Immediately toss the hot buñuelos in the mixture of 100g sugar and 10g cinnamon to create a melt-bond.
- Prepare the caramel by heating 200g sugar and 60ml water in a saucepan until mahogany colored. Deglaze with warm heavy cream, whisking until smooth, then stir in cinnamon and sea salt. Drizzle over the finished pastries.