Anise and Cinnamon Buñuelos

Golden fritters with a thin, crispy crust and a light, airy center. The scent of green anise blends with the warmth of cinnamon sugar.

• Prep time: 20 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 548
• Protein: 9 g
• Carbs: 73 g
• Fat: 24 g

Ingredients

• 250 g Wheat flour ( sifted )
• 125 ml Mineral water
• 50 g Minimum butter sweet ( in pieces )
• 2 piece Egg ( whole )
• 1 tsp Baking powder
• 100 g White sugar ( for coating )
• 1 tsp Anise seeds ( seeds )
• 1 tsp Cinnamon ground
• 1 pinch Gray sea salt
• 500 ml Sunflower oil ( for frying )
• 1 tbsp Orange blossom water

Instructions

1. Aromatic infusion

   In a saucepan, bring the mineral water to a boil with the butter, salt, green anise seeds, and orange blossom water. Remove from heat as soon as the butter has melted.

2. Drying the dough

   Pour in the flour and baking powder all at once. Mix vigorously with a spatula over low heat until the dough forms a smooth ball that pulls away from the sides of the pan.

3. Incorporating the eggs

   Off the heat, add the eggs one by one, mixing well between each. The dough should become shiny, supple, and form a ribbon when the spatula is lifted.

4. Preparing the frying

   Heat the sunflower oil in a skillet. It is ready when a small ball of dough immediately rises to the surface and foams.

5. Cooking the fritters

   Form small balls the size of a walnut. Dip them into the hot oil. Turn the fritters over when they are golden brown and puffed up.

6. Final coating

   Drain on paper towels then immediately roll in the mixture of white sugar and ground cinnamon so that the grains stick well.

Chef's tips

• Do not overcrowd the fryer to keep the oil hot, otherwise the fritter will absorb too much grease.
• The dough must be firm enough to handle but supple enough to puff up instantly.

Storage

Eat immediately. They lose their crispness within a few hours.