canela bunuelos with anise syrup

Name: Canela Bunuelos with Anise Syrup
Prep time: 30 min
Yield: 36
Cuisine: Mexican
Ingredients: ANISE SYRUP; 1/3 cup(s) butter; 2 teaspoon(s) anise seed; 1 - 2-inch stick canela (mexican cinnamon) or cinnamon; 1/3 cup(s) finely chopped piloncillo (mexican dark brown sugar) or packed brown sugar; 1/3 cup(s) granulated sugar; 1/3 cup(s) whipping cream; 1/2 teaspoon(s) vanilla; 1/4 teaspoon(s) orange extract; 2 teaspoon(s) finely shredded orange peel; CANELA BUNUELOS; 2 3/4 cup(s) all-purpose flour; 1 package(s) active dry yeast; 1/2 teaspoon(s) ground canela (mexican cinnamon) or stick cinnamon; 1 cup(s) milk; 1/4 cup(s) sugar; 2 tablespoon(s) shortening; 1/2 teaspoon(s) salt; 1 medium egg; - vegetable oil for deep-fat frying; - powdered sugar (optional)

(3 ratings)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Canela, Spanish for "cinnamon," is milder and crumblier than most versions. Its flavor gives these fried, funnel-cake-like treats their soft flavor, allowing the homemade anise syrup to really shine. From: Better Homes and Garden

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(3 ratings)

yield 36 Pieces

prep time 30 Min

method Deep Fry

Ingredients For canela bunuelos with anise syrup

ANISE SYRUP
1/3 c

butter
2 tsp

anise seed
1

2-inch stick canela (mexican cinnamon) or cinnamon
1/3 c

finely chopped piloncillo (mexican dark brown sugar) or packed brown sugar
1/3 c

granulated sugar
1/3 c

whipping cream
1/2 tsp

vanilla
1/4 tsp

orange extract
2 tsp

finely shredded orange peel
CANELA BUNUELOS
2 3/4 c

all-purpose flour
1 pkg

active dry yeast
1/2 tsp

ground canela (mexican cinnamon) or stick cinnamon
1 c

milk
1/4 c

sugar
2 Tbsp

shortening
1/2 tsp

salt
1 md

egg
vegetable oil for deep-fat frying
powdered sugar (optional)

How To Make canela bunuelos with anise syrup

1
In a large bowl stir together 1-1/4 cups of the flour, the yeast, and canela. In a small saucepan heat milk, sugar, shortening, and salt just until warm (120 degrees F to 130 degrees F) and the shortening is almost melted, stirring constantly.

2
Add the heated mixture to the flour mixture. Add egg. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat for 3 minutes on high speed. Using a wooden spoon, stir in enough of the remaining flour to make a soft dough (dough will still be slightly sticky to the touch). Place dough in a greased bowl; turn once to grease surface. Cover bowl and chill dough in the refrigerator for 3 to 24 hours.
3
Turn out dough onto a lightly floured surface. Cover and let rest for 10 minutes. Roll dough into an 18x12-inch rectangle. Cut dough into thirty-six 3x2-inch rectangles. Cover and let rest for 30 minutes (dough will not be doubled).
4
Preheat oven to 200 degrees F. In a large, deep saucepan or deep-fat fryer heat 2 inches of vegetable oil to 375 degrees F. Fry dough rectangles, two or three at a time, in hot oil for about 1 minute or until golden brown, turning once. Drain on paper towels. Keep bunuelos warm in oven while frying remaining dough rectangles. Serve warm. If desired, sprinkle with powdered sugar. Serve with Anise Syrup.
5
Anise Syrup; In a small saucepan melt butter over low heat. Add anise seed and canela stick and cook for 2 minutes. Stir in chopped piloncillo, granulated sugar, and whipping cream. Bring to boiling, stirring constantly. Remove from heat; stir in vanilla and orange extract. Strain mixture through a fine-mesh sieve, discarding solids. Stir orange peel into syrup and serve warm. Makes about 1-1/4 cups.
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