Anise and Cinnamon Buñuelos
Ingredients
- 250 gWheat flour (sifted)
- 125 mlMineral water
- 50 gUnsalted butter (in pieces)
- 2 pcEgg (whole)
- 1 tspBaking powder
- 100 gWhite sugar (for coating)
- 1 tspAnise seeds (seeds)
- 1 tspCinnamon ground
- 1 pinchGray sea salt
- 500 mlSunflower oil (for frying)
- 1 tbspOrange blossom water
Method
Golden fritters with a thin, crispy crust and a light, airy center. The scent of green anise blends with the warmth of cinnamon sugar.
- 1
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
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
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
Heat the sunflower oil in a skillet. It is ready when a small ball of dough immediately rises to the surface and foams.
- 5
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
Drain on paper towels then immediately roll in the mixture of white sugar and ground cinnamon so that the grains stick well.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. They lose their crispness within a few hours.
