Bunuelos With Anise Syrup Recipes

BUNUELOS RECIPE WITH PILONCILLO SYRUP

Steps:

• Start by making anise water by placing 1 ¼ cup of warm water in a small bowl with anise. Let it sit for about 10 minutes. Strain and set aside 1 cup of water for dough.
• In a large bowl, mix together flour, baking powder, salt and sugar .
• Form a well in the center, pour in melted butter, anise water and vanilla extract. Knead until a soft and smooth dough forms - about 2 minutes or less.
• Cover the dough with a kitchen towel and let it rest while you clean up and prepare the working surface. No time required. As soon as you are done preparing your surface you may proceed with the next steps.
• Flour your working surface and divide the dough into 12-13 small balls and cover.
• Roll each dough on floured board in a circular motion until thin. Be careful not to let the dough tear. For crispy dough, roll super thin. Repeat with remaining dough until all the dough has been used up. (Tip: Place on top of bowl to let it air out. This step helps bunuelos absorb less oil.)
• Heat up skillet or cast iron with vegetable oil, enough to cover it, with 2 inches of oil. Heat should be approximately 350 Degrees F.
• Place dough in oil and fry until golden brown - this step will take about a minute or less, depending on the thickness of the dough. Transfer to a paper towel lined plate to drain any excess oil.
• Serve bunuelos warm or at room temperature with Piloncillo syrup (recipe below) and/or sprinkle with cinnamon sugar.
• In a small saucepan, add piloncillo cone, cinnamon stick, star anise and pour in warm water over piloncillo and let it boil. Stir piloncillo sugar mixture until it is dissolved.
• Reduce heat to low and cook stirring occasionally until syrup thickens. This might take about 8-10 minutes. Add vanilla extract. Syrup will continue to thicken as it cools .
• If desired, strain through a fine-mesh strainer. Serve warm, or cool completely before storing.

BUNUELOS CRIOLLOS

Steps:

• Boil all the vegetables until soft. Drain and press through a food mill into a food mixer bowl, cool to room temperature. With the paddle attachment, incorporate the eggs, salt and anise. Stir while adding enough flour to create a dough that can be molded. Roll dough into a rod and divide into 6-inch pieces. Form figure eights from the pieces, and deep fry until golden brown. Serve drizzled with Canela Syrup.
• Combine all the ingredients for the syrup in a sauce pan. Bring to a boil. Reduce the heat to low and let simmer, uncovered, until the mixture is the consistency of syrup, about 30 minutes.

CUBAN BUñUELOS WITH ANISE SYRUP

Steps:

• Prepare the syrup: In a saucepan, combine 2 cups water, granulated sugar, star anise, cinnamon stick and lime peel, and bring to a boil over medium high, stirring to dissolve the sugar. Reduce heat to a simmer, then cook until the mixture is thin and syrupy, 15 to 20 minutes. Off the heat, add the fresh lime juice. Let the syrup cool while you make buñuelos.
• Make the buñuelos: To a medium or large heavy pot, add the yuca, boniato, malanga, ñame, salt and anise seeds and enough cold water to cover. Bring the water to a boil, then reduce to a simmer, cover and cook for 10 minutes. Add the calabaza and cook, covered, until all the vegetables are tender, but not mushy, 10 to 15 minutes more, then drain in a colander.
• While the vegetables are still warm, press the vegetables through a ricer or food mill onto a large lightly floured surface or bowl. Form the mixture into a big mound, then make a well in the center. Pour the eggs into the well and use your hands (it will be sticky) to fully combine. Sift 3 cups flour, 1 cup at a time, over the dough and knead after each addition until it forms a smooth, soft dough that holds together. Add 1 to 2 tablespoons more flour if needed for the dough to come together.
• Cut the dough into 14 equal pieces, and transfer to a clean work surface. Roll each piece into a 16-inch rope about 1/2-inch-thick. Moisten one end of the rope with a little water, shape it into a figure eight, then press the ends together. Transfer to a sheet pan lightly dusted with flour.
• In a 10-inch skillet, heat the canola oil over medium-high until it reaches 375 degrees. If you don't have a deep-fry thermometer, you can test the oil by dropping in a bit of dough. If the oil is hot enough, it will float to the top right away. Working in batches of 2 or 3 (don't crowd the pan), carefully add the buñuelos to the oil, and fry until they are golden brown, 2 to 3 minutes per side. Transfer to a plate lined with paper towels to drain excess oil. Spoon the syrup over the buñuelos and serve.

BUNUELOS

Steps:

• In a medium saucepan, combine the water, brown sugar, and anise seeds. Over medium heat, stir the mixture until the sugar has dissolved, then increase the heat and bring the liquid to a boil. Regulate the heat so that the mixture is simmering, then cook for about 20 minutes, until it has reduced to about 1 1/4 cups. Set the syrup aside to cool.
• In a medium saucepan over medium-high heat, combine the water, salt, anise seeds, and lard and bring to a boil. When the lard has melted and the liquid is boiling, remove from the heat and stir in the flour all at once. Return to the heat and continue stirring for a minute or 2 until the mixture pulls away from the sides of the pan. Again remove from the heat and add the eggs, beating well after each addition. The dough should be very soft and only just hold its shape. Lastly, mix the baking powder into the dough. In a large heavy skillet, heat about 1/2 inch of oil until it is smoking. Flour your hands well and break off a piece of dough. Roll it into a ball about 1 1/2-inches in diameter. Place the ball on your fingers and flatten to a cake about 3/4-inch thick. With your finger, push a large hole into the center of the dough. Make 3 more bunuelos and cook them for 2 to 3 minutes, turning over when one side is golden. While the first batch of bunuelos is frying, make 4 more and repeat until they are all cooked. You should have about 12 small bunuelos. Drain on paper towels until you have finished cooking them, then place 2 bunuelos in each of 6 warm bowls and drizzle the syrup over them.