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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Jannette Morgan
[email protected]I can't wait to share this recipe with my friends and family.
Muzmial Jampur
[email protected]This recipe reminds me of my childhood.
Mubashir Aswad Tv
[email protected]I've never had bunuelos before, but they look delicious.
Filemon Rojo
[email protected]I'm not a big fan of anise, but I'm willing to try this recipe anyway.
Mansoor Tareen
[email protected]This recipe seems a little complicated, but I'm up for the challenge.
Anxia Martinez
[email protected]I'm not sure I have all of the ingredients for this recipe, but I'm going to give it a try anyway.
Dani Ghyu
[email protected]I can't wait to try this recipe! It looks delicious.
Mohammed Samy
[email protected]These bunuelos are the perfect treat for any occasion.
455Alena Srity
[email protected]I'm not sure what I did wrong, but my bunuelos turned out really dense and heavy.
Chloe Smith
[email protected]These bunuelos were amazing! I've never had anything like them before.
Riad Nekrouf
[email protected]I had some trouble getting the bunuelos to rise properly, but they still tasted good.
Festina Omoruyi
[email protected]These bunuelos were a little too sweet for my taste, but they were still very good.
ronajah williams
[email protected]I'm not a big fan of anise, but I still really enjoyed these bunuelos. The syrup was very subtle, and it didn't overpower the other flavors.
Skylar Howell
[email protected]These bunuelos were delicious! The anise syrup was a perfect touch.
Nwadike Oluebube
[email protected]I've made these bunuelos several times now, and they're always a crowd-pleaser. They're so easy to make, and they always turn out perfectly.
mahiya's gaming
[email protected]These bunuelos were a hit at my fiesta! They were light, fluffy, and had the perfect amount of sweetness. The anise syrup was a delicious complement, and it really made the flavors pop.