Ingredients
- Syrup:
- 3 cups water
- 1 1/2 cups brownish sugar, packed
- 1 1/2 teaspoon anise seeds
- Dough:
- 1 cup water
- 1/4 teaspoon salt
- 1/2 teaspoon anise seeds
- 3 tablespoons lard or vegetable shortening
- 3 1/4 cup all-purpose flour, sifted
- 2 large eggs
- Pinch of baking powder
- Peanut oil (fortifying)
Directions
Inside a medium saucepan. combine water, brown sugar, and anise seeds. Over medium heat, stir the mix before the sugar has dissolved, then boost the heat and produce the liquid to some boil. Regulate heat so the mixture is simmering, then prepare for around twenty minutes, until it's reduced to around 1 1/4 cups. Set the syrup aside to awesome.
Inside a medium saucepan over medium-high temperature, combine water, salt, anise seeds, and lard and produce to some boil. Once the lard has melted and also the liquid is boiling, remove in the heat and stir within the flour all at one time. Go back to heat and continue stirring for any minute or 2 before the mixture pulls from the sides from the pan. Again remove in the heat and add some eggs. beating well after each addition. The dough ought to be very soft and just just hold its shape. Lastly, mix the baking powder in to the dough. Inside a large heavy skillet, heat about 1/2 inch of oil until it's smoking. Flour both hands well and discontinue a bit of dough. Roll it right into a ball about 1 1/2-inches across. Put the ball in your fingers and flatten to some cake about 3/4-inch thick. Together with your finger, push a sizable hole into the middle of the dough. Make 3 more bunuelos and prepare them for two to three minutes, generating when one for reds is golden. As the first batch of bunuelos is frying, make 4 many repeat until they all are cooked. You ought to have about 12 small bunuelos. Drain in writing towels til you have finished cooking them, then place 2 bunuelos in every of 6 warm bowls and drizzle the syrup them over.
c.1997, M.S. Milliken & S. Feniger, all legal rights reserved
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