Buñuelos with piloncillo syrup

Combine the yeast with the water and a little sugar and let sit until the yeast blooms and is clearly active.

Stir about half a cup of the weighed flour into the yeast mixture to make a sponge; leave at least an hour, or refrigerate overnight to mature for more flavour.

Beat the eggs with the salt until the salt dissolves; soften the butter.

Add the sponge to the rest of the flour, then the eggs, then the butter; mix with the dough hook on slow until all the flour is moistened, then knead about 5 minutes (about 10 minutes by hand).

On low speed work in a little more flour until the dough is soft but not sticky.

Scrape into a lightly oiled bowl, cover with plastic wrap and leave in a warm place until about doubled, an hour and a half to two hours.

Put the piloncillo cones in a pan, pour over water and melt slowly over medium heat; add the cloves, anise seed, Mexican cinnamon and orange peel and simmer until reduced and thick.

Turn the risen dough onto a floured board, press into a rectangle and divide into 24 even pieces.

Flatten each ball and roll as thin as possible to about six inches, turning an eighth to a quarter turn each pass and flouring lightly only if it sticks.

Stretch a flat-weave tea towel tightly over a bean pot or bowl, pleated evenly, and flour it.

Drape the dough over the towel and stretch it with the thumbs outside and fingers under, using gravity, to about eight inches; poke five or six quarter-inch holes for steam.

Fry in 360 degree oil, holding it submerged with tongs, about a minute a side until golden brown; drain on paper towels.

Test the syrup by dropping a little on a refrigerated plate: when it no longer sticks to the finger as it cools, it is ready. Strain out the spices and peel; rewarm in a microwave if it thickens too much.

Brush the syrup over the buñuelos.