Wednesday, January 27, 2016



2 c. all purpose flour
1 tsp. of baking powder
1 tbsp. sugar
1/2 tsp. salt
1 egg
1 tbsp.. butter (melted and already cool)
3/4 c. warm water (Anise tea)
1 tsp. vanilla
2 c. vegetable oil to fry the Buñuelos

Sugar n Cinnamon mixed in a large flat deep to dish to dip the Buñuelos straight out from being fried.

Anise tea is very often used instead of water, To make anise tea, place 1 1/2 cup of water in a small saucepan. Bring the water to a boil, add the anise seeds and set aside to cool. Strain and use the amount needed to make dough.

Piloncillo Syrup for Buñuelos:

3 1/2 c. water
1 large piloncillo stick (about 12 oz.)
2 cinnamon stick
1/3 tsp. anise seed

Place  water and piloncillo in a medium size saucepan. Heat over medium high heat until the piloncillo dissolves.

Add the rest of the water, cinnamon stick,  anise bring to a boil. Cook for about 6 minutes, stir and boil for 4 more minutes. Set aside to use as topping for the Buñuelos.

If you want a thicker consistency, simmer for a longer period of time until desired thickness


In a large bowl mix flour, baking powder, 1 Tablespoon of sugar and 1/2 teaspoon of salt.

Form a well in the center and add the egg, melted butter and vanilla. Mix until mixture resembles a coarse meal. Slowly add the water or anise tea a tablespoon at a time, mixing and kneading until you have a soft and smooth dough. This will take less than 5 minutes. Cover the dough with a kitchen towel and let it rest for 30 minutes.

While the dough is resting prepare your working area with a rolling pin, a large dish with paper towel or open paper bags, extra flour for rolling the circles, a large frying pan with the oil ready for to start frying the Buñuelos.

Divide the dough in 12 small balls and cover. Heat 3/4 inch of oil in a large frying pan.

Place one of the dough balls in your floured working surface and stretch with your rolling pin. Roll out each ball to forma a circle as thin as possible.

Fry the Buñuelos in hot oil until they are golden brown. Dip the Buñuelos into the sugar n Cinnamon  right away  while still  warm so that the sugar sticks to it.


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