- 4 cups Flour
- 2 tablespoons Sugar
- 1/2 teaspoon Salt
- 1/4 cup Butter, melted
- 1 cup Water
- 1 tablespoon Anise Seed
- 2 Eggs, beaten
- Cinnamon Sugar (for coating)
- Canola Oil (for frying)
Heat frying oil to about 370 degrees in a large frying pan (a deeper pan is better, or a large pot for deep frying that can hold something about 10 inches in diameter). Sift together the flour, sugar, and salt and set aside. In a small saucepan, bring the anise seed and water to a slow boil and simmer for 5 minutes (about medium to medium-high heat). Remove from heat and allow anise seed tea to cool. Add eggs and butter to flour mixture and combine well. Strain anise seeds out of the tea using a fine mesh strainer or cheesecloth. Add anise tea to flour mixture and kneed into a dough. Form dough into 25 balls. Roll out the dough balls as thinly as possible on a floured surface. Deep fry the rounds until golden, about 30 seconds or so. Drain the buñuelos on paper towels thoroughly, and then generously apply cinnamon-sugar to coat while still a bit warm.
The key ingredient is the anise tea. It offers a hint of aromatic flavor that compliments the pastry nicely, without being overpowering. I hope you enjoy this recipe with family and loved ones over the holiday season, and it just might have your family begging for them year-round!
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