BUNUELOS WITH ANISE SYRUP
Categories Fruit Juice Rum Citrus Breakfast Brunch Dessert Fry Cinco de Mayo Orange Spring Anise Cinnamon Bon Appétit Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 16
Number Of Ingredients 17
Steps:
- For syrup:
- Combine all ingredients in heavy large saucepan. Stir over medium heat until piloncillo cones dissolve, about 5 minutes. Increase heat and boil until syrup thickens enough to coat spoon thinly, about 20 minutes. Strain syrup into bowl. (Syrup can be made 2 days ahead. Cover and refrigerate. Rewarm before using.)
- For buñuelos:
- 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. Gradually add 5 cups flour, stirring until soft, slightly sticky dough forms. Add more flour by tablespoonfuls if dough is very sticky. Cover bowl with plastic wrap and let dough rest 1 hour.
- Turn dough out onto lightly floured surface. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into round ball. Roll out each piece to 6-inch round. Let dough rounds rest 15 minutes.
- Pour enough vegetable oil into heavy large pot to reach depth of 1 inch. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry dough rounds, 2 at a time, until golden and puffed, turning rounds occasionally with tongs, about 2 minutes. Transfer buñuelos to paper towels to drain. Arrange buñuelos on platter. Drizzle generously with warm syrup. Serve, passing remaining syrup separately.
- *Mexican raw sugar shaped into hard cones. Smaller chunks are sometimes labled panocha. If neither is available, substitute an equal weight of packed dark brown sugar.
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Alsaba Sheikh
[email protected]These buñuelos are a great way to use up leftover dough. They're also a fun and festive treat to make with kids.
RightService
[email protected]I'm so glad I found this recipe. These buñuelos are the perfect addition to my next party.
Jen Taylor
[email protected]These buñuelos are a delicious and easy-to-make treat. I will definitely be making them again.
Santiago Bolaños
[email protected]I love the flavor of the anise syrup in these buñuelos. It's a great way to change up the traditional recipe.
Abdulsami Shaikh
[email protected]These buñuelos are so light and fluffy. The anise syrup is the perfect finishing touch.
Azri16 Zrii
[email protected]I've never made buñuelos before, but this recipe made it easy. They turned out perfect and were a big hit with my family.
MUHAMMAD EUSUF
[email protected]I made these buñuelos for my family and they loved them. They're a great addition to any breakfast or brunch.
Noman Hamdard
[email protected]I love that this recipe uses anise syrup. It gives the buñuelos a unique and delicious flavor.
Helal Uddin
[email protected]This is a great recipe for beginners. It's easy to follow and the results are delicious.
Tani Ya
[email protected]I've made this recipe several times and it always turns out great. It's a keeper!
Mikayla Rua
[email protected]I'm not a big fan of anise, but I still really enjoyed these buñuelos. The dough is light and fluffy, and the syrup is not too sweet.
Hanan Nomi
[email protected]I made these buñuelos for a party and they were a huge hit! Everyone loved them. I also got a lot of compliments on the anise syrup.
Alyssa Horton
[email protected]These buñuelos are a great way to use up leftover dough. They're also a fun and festive treat to make with kids.
Hassan Bajwa
[email protected]I've never had buñuelos before, but I'm so glad I tried this recipe. They're so delicious and easy to make. I especially love the anise syrup.
Marajul Islam
[email protected]These buñuelos are amazing! The dough was easy to work with and the anise syrup is the perfect touch. I will definitely be making these again.