Peel of 1 orange
1 2/3 cups all purpose flour plus 4 tablespoons for dusting
½ cup plus 1 tablespoon granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 large egg
1 tablespoon unsalted butter, room temperature
1 teaspoon Mexican vanilla extract
1/3 to ½ cup warm water
Vegetable oil for frying
1 teaspoon ground cinnamon
Place lavender, piloncillo, 1 cup water and orange peal in heavy small sauce pan and bring to boil to dissolve piloncillo. Reduce heat to low and let cook 30 minutes to infuse flavors. Cool slightly and strain.
Place 1 2/3 cup flour in large bowl. Whisk in 1 tablespoon of sugar, baking powder and salt. Make a well in the center and add egg, butter and vanilla. Using fingertips, mix until coarse crumbs form. Add warm water, a couple of tablespoons at a time, until dough comes together but is not too sticky. Turn dough out onto a lightly floured surface and knead until smooth and shiny, about 5 minutes. Place a little oil on fingertips and coat all of surface of dough with a little oil. Place in medium bowl, cover tightly with plastic wrap and let stand at room temperature (not to cold) for 30 minutes.
Divide into 14 to 15 balls, each about a tablespoon of dough. I use a scale, and each is about 1 ounce, but you can eyeball.
Coat each ball lightly with oil again and cover with plastic wrap. Let stand 10 minutes.
Heat enough vegetable oil in skillet to come ½-inch up of the sides of the pan to 350°F. Working with one at a time, and on floured surface, roll each into paper-thin round using a rolling pin and constantly rotating. Fry each individually until golden brown, turning occasionally. Transfer to paper towels to drain.
Mix 1/3 cup of sugar and cinnamon and place on small baking sheet. Stand buñuelo upright on sugar mixture and carefully pour additional sugar all over buñuelos. Serve with syrup.
Recipe Courtesy of "Casa Marcela" Cookbook.