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1
Combine all ingredients in heavy large saucepan.
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2
Stir over medium heat until piloncillo cones dissolve, about 5 minutes.
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3
Increase heat and boil until syrup thickens enough to coat spoon thinly, about 20 minutes.
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4
Strain syrup into bowl.
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5
(Syrup can be made 2 days ahead.
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6
Cover and refrigerate.
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7
Rewarm before using.)
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8
Combine 3/4 cup water, 3/4 cup juice, 1 egg, 3 tablespoons sugar, 3 tablespoons lard, 1 tablespoon rum, and 1/2 teaspoon salt in large bowl; whisk to blend well.
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9
Gradually add 5 cups flour, stirring until soft, slightly sticky dough forms.
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10
Add more flour by tablespoonfuls if dough is very sticky.
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11
Cover bowl with plastic wrap and let dough rest 1 hour.
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12
Turn dough out onto lightly floured surface.
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13
Divide dough in half.
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14
Divide each half into 8 equal pieces.
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15
Shape each piece into round ball.
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16
Roll out each piece to 6-inch round.
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17
Let dough rounds rest 15 minutes.
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18
Pour enough vegetable oil into heavy large pot to reach depth of 1 inch.
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19
Attach deep-fry thermometer and heat oil to 365F to 370F.
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20
Fry dough rounds, 2 at a time, until golden and puffed, turning rounds occasionally with tongs, about 2 minutes.
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21
Transfer bunuelos to paper towels to drain.
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22
Arrange bunuelos on platter.
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23
Drizzle generously with warm syrup.
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24
Serve, passing remaining syrup separately.
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25
*Mexican raw sugar shaped into hard cones.
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26
Smaller chunks are sometimes labled panocha.
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27
If neither is available, substitute an equal weight of packed dark brown sugar.
