Piloncillo Sauce

1)  Place the piloncillo, cinnamon stick, cloves and anise seeds with the water in a pot and boil until sauce consistency, reduce by half.

2)  Remove sauce from heat, strain and reserve.

Buñuelos de Rodilla

1)  Sift the flour and form a well.  Into the well, add the egg, egg yolks, sugar, salt, orange zest and baking powder.

2)  Slowly add the milk and mix the wet and dry ingredients.

3)  When dough starts to form, knead for about 15 minutes to develop gluten.Use extra flour if dough is too sticky.

4)  Once dough is formed, form the dough into a ball and let sit for 2 hours covered in oiled bowl. Recipe yields about 1lb 2oz of dough.

5)  After the dough has rested, form small palm size balls,  about an 1oz each.  Place on a sheet tray and cover with saran wrap.

6)  In batches of 2 or 3 dough balls, roll out with a roller to paper thin thickness. If you need assistance stretching the dough into round circles, use an inverted bowl to stretch over roundness of bowl.

7)  Then in a large pot filled halfway with oil, fry on both sides at 350°F -375°F until lightly toasted and golden in color.

8)  Strain the buñuelo from the oil and quickly cover with cinnamon-sugar mix, reserve.

9)  Repeat with the remain dough.

10)  To plate, spread 2 oz of Los Altos Queso Requesón per buñuelo and smother with piloncillo sauce.