1/2 cuppiloncillo (or substitute dark brown sugar)
·3" whole cinnamon stick
1/16 tspanise seeds, lightly crushed
1/2 tspvanilla paste
2 cunbleached white pastry flour
1/4 tspbaking powder
4 Tbsplard, coconut oil or other oil (i used coconut oil)
·cooking oil, for frying (a suitable oil for high heat)
How to Make Bu~nuelos
- First, prepare the SIMPLE SYRUP: In a small saucepan combine the piloncillo and 1/2 cup water. Add the whole cinnamon stick and anise seeds. Bring to a boil then reduce heat to low. Tip: use the smallest burner on your stovetop. Cook, uncovered for about 30 minutes or until thickened. Remove from burner and stir in the vanilla paste until dissolved. Note: I used a kitchen mallet to break up the piloncillo into small pieces.
- *To prepare the BU~NUELOS: In a large mixing bowl combine the flour, baking powder and salt. Cut in the coconut oil/lard, etc. until the mixture has a cornmeal-like consistency.
- Make a well in the center of the dry ingredients. Pour in 1/3 cup warm water (you may need a few more tablespoons of warm water.) Mix thoroughly until a dough ball is formed but not too sticky or too dry.
- Knead the dough 5 minutes or until smooth.
* I used my KitchenAid stand up mixer to prepare the dough and you'll have to switch to a dough hook for Step #3.
- Shape the dough into 12 balls. Flatten the balls on a floured surface with a rolling pin or use a wax paper-lined and floured tortilla press to form the shape.
- In a deep saucepan, heat cooking oil to 365 degrees. I poured in about 1" of oil to the pan. Roll or press each dough ball into a 4-inch circle. Fry the bu~nuelos one a time, approximately 1 minute per side or until golden brown.
- Place the bu~nuelos on a paper towel-lined plate to soak up the oil. Keep warm in a 250 degree oven. Once all the bu~uenlos are browned, transfer them to a serving platter. Pour the simple syrup over the bu~uenlos and serve hot.