Bunuelos with piloncillo syrup

Stir the yeast into half a cup of water with a little sugar and let it sit a few minutes to make sure it is active and blooming.

Stir about half a cup of the pound of flour into the active yeast mixture to make a sponge and leave it at least an hour, or overnight in the refrigerator to mature more slowly and taste better.

Beat the eggs with the salt so the salt dissolves, and have the butter at room temperature.

Add the sponge to the remaining flour, then the beaten eggs, then the softened butter.

Mix slowly until all the flour is moistened, then knead five minutes in the mixer, or ten minutes by hand, until smooth.

On low speed work in about a quarter to a third of a cup more flour so the dough is soft but no longer sticky.

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

For the syrup, put the piloncillo cones in a pan with the water over medium heat, and add the cloves, anise seed, cinnamon and orange peel; simmer to reduce.

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

Flatten each ball and roll it as thin as possible with a small rolling pin, turning an eighth to a quarter turn between rolls and reflouring if it sticks, out to about six inches.

Drape the round over a tea-towel-covered pot dusted with flour and stretch it with the thumb outside and the fingers underneath, working round, until it is about eight inches across.

Poke five or six quarter-inch holes in it so steam can escape while frying.

Fry in oil at 360F, keeping it submerged with tongs, about a minute on each side until golden brown, then drain on paper towels.

Test the syrup by dropping a little on a chilled plate: when it cools without sticking to your finger it is at the right place. Strain out the spices and orange peel before using.

Brush the reduced piloncillo syrup over the finished bunuelos. In Mexico they are also served mojado, dipped in the syrup and pulled out, or rociado, sprinkled with it.