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BUÑUELOS MEXICANOS.

7. To give that extra lure to the donut place it on an inverted pot and covered with a blanket napkin; and stretch the donut by the edges with great delicacy.

You can make the fritters, and put them on a table covered with a clean tablecloth. Do not stick with each other, while you finish forming them all. In this way, the dough is dried a little, and they are well browned.

8. Fry the fritters in very hot oil until they are golden brown and crispy. Place the fritters on a plate covered with paper towels to absorb the excess oil. Serve hot or at room temperature and sprinkle with sugar. If you do not want to sprinkle the sugar immediately you can keep the fritters in perfect and crunchy form for another day, and you will only have to add the sugar at the time of serving. If you prefer to serve them hot the next day, place them in the oven at a very low temperature for 5 minutes. Now, all you need is a little hot chocolate to accompany them.

Hello, I want to tell you that in the days I was there I tried one of the many meals that Mexico has, it is the buñuelos mexicanos, they are very good, then I will leave you the recipe of how this wonderful food is prepared:
INSTRUCTIONS FOR THE PILONCILLO SYRUP:
a) Place the cup of water and the piloncillo in a medium pot; heat over medium-high heat until the piloncillo dissolves and take on the consistency of liquid caramel.
b) Carefully add the remaining water, cinnamon, guava, anise and orange peel and bring to a boil; cook for about 6 minutes, stir and boil for 4 more minutes. Put the resulting syrup aside to use it as a complement to the fritters. If you want it thicker, let it simmer until it reaches the desired consistency.

The syrup is kept well refrigerated for up to 1 week. Serve hot or at room temperature.

INSTRUCTIONS FOR MEXICAN BUFFETS:
1. In a large bowl mix flour, baking powder, 1 tablespoon of sugar and 1/2 teaspoon of salt.

2. Form a hole in the center and add the egg, melted butter and vanilla. Stir until the mixture looks like pieces of oatmeal. Add the water little by little and knead until you get a smooth and smooth mixture. Cover the dough with a cloth or kitchen napkin and let stand for 30 minutes.

3. While the dough is at rest prepare your work area with a rolling pin, a large plate with a paper towel or open paper bags, extra flour to stretch the dough balls, and a large pan with the vegetable oil ready to the moment to start frying the fritters.

4. Divide the dough into 12 balls and cover them with a kitchen napkin.

5. Heat 3/4 of an inch of oil in the large skillet.

6. Place one of the balls of dough on your work surface previously floured and stretch it with the roller. Flatten each ball until it forms a circle as thin as possible but without breaking.