CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes




  • Husks of 8 tomatillos
  • 1 star anise
  • 1/2 cinnamon stick
  • 2 cups of water
  • 1 teaspoon salt
  • 2 tablespoons sugar


  • 3 cups of all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 flax-egg (1 tablespoon of flax meal plus 3 tablespoons of water)
  • 1 1/2 cup of lukewarm tomatillo water


  • 4 piloncillo (Mexican raw sugar)
  • 1 stick of cinnamon
  • 1 star anise
  • 2 guavas
  • 1 liter of water


  1. First, bring to a boil the tomatillo husks, star anise, cinnamon, salt and sugar. Set aside.
  2. Make your piloncillo syrup. In a medium saucepan, add the piloncillo,  star anise, cinnamon, guava and water. Bring to a boil over medium heat, until you get a syrup for about 10-15 minutes. Set aside. 
  3. Add the all-purpose flour to a mixing bowl. Make a hole in the flour, add the salt, baking powder, flax-egg and little by little the tomatillo water. Mix until combined. 
  4. Mix with a spoon or your hands until the dough comes together.
  5. Transfer the dough to a clean working surface, knead the dough for ten minutes, until smooth and elastic. 
  6. Roll the dough into a ball, place it in a mixing bowl,  cover it with a kitchen towel, and rest for 20 minutes.
  7. Divide the dough into small pieces and roll them into a ball.  Roll out with a rolling pin on a lightly floured surface. Lay the rolled out layer onto a large kitchen towel/rag. 
  8. Once you finish rolling out all your buñuelos, heat the frying oil and fry each side for 40 seconds or so until it is slightly brownish. Transfer to a prepared baking sheet/plate with paper towels to drain the excess oil. 
  9. Serve your buñuelos with piloncillo syrup on top. Enjoy!

You might like

View All Recipes
Festive gin and tonic Festive gin and tonic
Chocolate almond toffee bars Chocolate almond toffee bars
The boultbee bourbon The boultbee bourbon
Lebkuchen Hearts Lebkuchen Hearts