Buñuelos with piloncillo syrup

Dissolve the sugar and a pinch of salt in the hot water, then add the Mexican vanilla blend.

Sprinkle the baking powder over the flour and mix by hand.

Crumble in the butter flavor shortening.

Add the egg, break it down and mix into the flour, then add the water mixture and mix until no dry flour remains, adding a little water if needed.

Knead 3 to 5 minutes, until the dough comes together and is smooth.

Divide into small balls, sized to the buñuelos wanted, and set on parchment paper.

Cover with plastic wrap and rest 20 minutes.

Roll each ball a couple of times with a rolling pin, then pull and stretch from the edges until thin enough to see through, without ripping; edges thin.

Lay on a tablecloth and air dry about 10 to 15 minutes per side; repeat with the rest of the dough.

For the syrup, put the piloncillos, cinnamon sticks, orange peel, star anise, cloves, a pinch of salt and the water in a small saucepan over medium heat until the piloncillo dissolves.

Turn off the heat and strain the syrup.

Fry each buñuelo in hot oil, pressing it down, until golden on both sides.

Remove, drain as much oil as possible and set on paper towel; repeat.

Variation: instead of the piloncillo syrup, sprinkle with cinnamon sugar as soon as the dough leaves the oil.