BUNUELOS WITH ANISE SYRUP
Categories Fruit Juice Rum Citrus Breakfast Brunch Dessert Fry Cinco de Mayo Orange Spring Anise Cinnamon Bon Appétit Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 16
Number Of Ingredients 17
Steps:
- For syrup:
- Combine all ingredients in heavy large saucepan. Stir over medium heat until piloncillo cones dissolve, about 5 minutes. Increase heat and boil until syrup thickens enough to coat spoon thinly, about 20 minutes. Strain syrup into bowl. (Syrup can be made 2 days ahead. Cover and refrigerate. Rewarm before using.)
- For buñuelos:
- Combine 3/4 cup water, 3/4 cup juice, 1 egg, 3 tablespoons sugar, 3 tablespoons lard, 1 tablespoon rum, and 1/2 teaspoon salt in large bowl; whisk to blend well. Gradually add 5 cups flour, stirring until soft, slightly sticky dough forms. Add more flour by tablespoonfuls if dough is very sticky. Cover bowl with plastic wrap and let dough rest 1 hour.
- Turn dough out onto lightly floured surface. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into round ball. Roll out each piece to 6-inch round. Let dough rounds rest 15 minutes.
- Pour enough vegetable oil into heavy large pot to reach depth of 1 inch. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry dough rounds, 2 at a time, until golden and puffed, turning rounds occasionally with tongs, about 2 minutes. Transfer buñuelos to paper towels to drain. Arrange buñuelos on platter. Drizzle generously with warm syrup. Serve, passing remaining syrup separately.
- *Mexican raw sugar shaped into hard cones. Smaller chunks are sometimes labled panocha. If neither is available, substitute an equal weight of packed dark brown sugar.
BUNUELOS CRIOLLOS
Steps:
- Boil all the vegetables until soft. Drain and press through a food mill into a food mixer bowl, cool to room temperature. With the paddle attachment, incorporate the eggs, salt and anise. Stir while adding enough flour to create a dough that can be molded. Roll dough into a rod and divide into 6-inch pieces. Form figure eights from the pieces, and deep fry until golden brown. Serve drizzled with Canela Syrup.
- Combine all the ingredients for the syrup in a sauce pan. Bring to a boil. Reduce the heat to low and let simmer, uncovered, until the mixture is the consistency of syrup, about 30 minutes.
CUBAN BUñUELOS WITH ANISE SYRUP
For many Cubans, the Christmas season means that frying buñuelos for dessert is almost as important as serving roast pork for dinner. Buñuelos have roots in Spain, particularly a Spain once under Muslim rule, but the Cuban version, spiced with anise and shaped into figure eights, highlights the island's abundance of root vegetables like yuca, boniato, malanga, ñame and calabaza. They can be found in many Latino grocery stores, and they give the buñuelos a pillowy, doughnutlike texture inside and crisp up when deep-fried. This recipe is adapted from "The Cuban Table: A Celebration of Food, Flavors and History" by Ana Sofía Peláez.
Provided by Christina Morales
Categories dessert
Time 2h30m
Yield 14 buñuelos
Number Of Ingredients 15
Steps:
- Prepare the syrup: In a saucepan, combine 2 cups water, granulated sugar, star anise, cinnamon stick and lime peel, and bring to a boil over medium high, stirring to dissolve the sugar. Reduce heat to a simmer, then cook until the mixture is thin and syrupy, 15 to 20 minutes. Off the heat, add the fresh lime juice. Let the syrup cool while you make buñuelos.
- Make the buñuelos: To a medium or large heavy pot, add the yuca, boniato, malanga, ñame, salt and anise seeds and enough cold water to cover. Bring the water to a boil, then reduce to a simmer, cover and cook for 10 minutes. Add the calabaza and cook, covered, until all the vegetables are tender, but not mushy, 10 to 15 minutes more, then drain in a colander.
- While the vegetables are still warm, press the vegetables through a ricer or food mill onto a large lightly floured surface or bowl. Form the mixture into a big mound, then make a well in the center. Pour the eggs into the well and use your hands (it will be sticky) to fully combine. Sift 3 cups flour, 1 cup at a time, over the dough and knead after each addition until it forms a smooth, soft dough that holds together. Add 1 to 2 tablespoons more flour if needed for the dough to come together.
- Cut the dough into 14 equal pieces, and transfer to a clean work surface. Roll each piece into a 16-inch rope about 1/2-inch-thick. Moisten one end of the rope with a little water, shape it into a figure eight, then press the ends together. Transfer to a sheet pan lightly dusted with flour.
- In a 10-inch skillet, heat the canola oil over medium-high until it reaches 375 degrees. If you don't have a deep-fry thermometer, you can test the oil by dropping in a bit of dough. If the oil is hot enough, it will float to the top right away. Working in batches of 2 or 3 (don't crowd the pan), carefully add the buñuelos to the oil, and fry until they are golden brown, 2 to 3 minutes per side. Transfer to a plate lined with paper towels to drain excess oil. Spoon the syrup over the buñuelos and serve.
MEXICAN BUñUELOS WITH PILONCILLO SYRUP
These buñuelos, which are made by deep-frying dough shaped like a disk, are typically eaten year-round as a street food in Mexico. But buñuelos are most popular around the Christmas season when many people make them on Nochebuena, or Christmas Eve. The ingredients in buñuelos vary depending on the region, but this version is adapted from Mely Martínez, a food blogger and the author of "The Mexican Home Kitchen: Traditional Home-Style Recipes That Capture the Flavors and Memories of Mexico." The dough is rolled out flat, and though it's not called for here, can be laid on an inverted bowl covered with a pastry cloth or parchment to stretch it even thinner (similar to when women flattened the dough on their knees) to make a crispy, paper-thin buñuelo. The finished buñuelos are topped with granulated sugar and spiced syrup made with cinnamon, anise, orange zest and piloncillo, a raw form of cane sugar.
Provided by Christina Morales
Categories finger foods, pastries, project, dessert
Time 2h
Yield 12 buñuelos
Number Of Ingredients 14
Steps:
- Make the piloncillo syrup: In a medium saucepan, heat 1 cup/240 milliliters water and the piloncillo over medium-high until the piloncillo dissolves, the liquid has thickened slightly and is caramel-colored, about 5 minutes. Carefully add 2 1/2 cups/600 milliliters water to the pan, along with the cinnamon stick, guavas (if using), anise seeds and orange peel. Bring the mixture to a boil over medium-high, then reduce the heat to low and simmer until syrupy, about 30 minutes. If you'd like it thicker, cook for a bit longer. Strain the syrup into a small bowl and set it aside. (You should have about 1 1/4 cups/60 milliliters.)
- Make the buñuelos: In a large bowl, combine the flour, baking powder, sugar and salt. Form a well in the center and add the egg, melted butter and vanilla extract. Using a wooden spoon or your hands, stir the ingredients together until the mixture resembles coarse meal. Slowly add the warm water, 1 tablespoon/15 milliliters at a time, constantly mixing then kneading, until the dough is soft and smooth. (You may not need all of the water.) Cover the dough with a clean kitchen towel and let it rest for 30 minutes. On a lightly floured surface, divide the dough into 12 small balls and cover with the kitchen towel. (At this point, you can wrap the balls tightly with plastic wrap and freeze for up to two months. Bring to room temperature before rolling out and frying.)
- In a large, high-sided skillet, pour the vegetable oil until it's about 3/4-inch high and heat over medium high to 350 degrees. When the oil is ready, a small piece of dough should sizzle immediately when dropped in.
- While the oil is heating, roll out the dough: Work with one ball at a time, and leave the others covered while you work. On a lightly floured surface with a lightly floured rolling pin, roll out the dough into a paper-thin 8-inch circle. (It should be almost transparent but not tear.) As you roll, move and flip the dough and add more flour as necessary so it doesn't stick. Set aside on a lightly floured surface. Repeat with the remaining balls.
- Fry the buñuelos, one at a time, until golden brown and crispy, 20 to 40 seconds per side. Use tongs to gently flatten the dough as it cooks to help prevent it from curling. Place the fried buñuelos on a paper towel-lined plate. Immediately sprinkle the buñuelos with granulated sugar, drizzle the syrup and serve. (Store leftovers in an airtight plastic container at room temperature for up to three days. Recrisp in a 300-degree oven for 5 minutes and sprinkle with granulated sugar.)
More about "canela bunuelos with anise syrup recipes"
CANELA BUNUELOS WITH ANISE SYRUP - BETTER HOMES
Web May 15, 2012 Ingredients 2 ¾ cup all-purpose flour 1 package active dry yeast ½ teaspoon ground canela (Mexican cinnamon) or stick cinnamon …
From bhg.com
Cholesterol 13mg 4%Total Time 31 minsSodium 54mg 2%Calories 118 per serving
From bhg.com
Cholesterol 13mg 4%Total Time 31 minsSodium 54mg 2%Calories 118 per serving
HOW TO MAKE MEXICAN BUñUELOS RECIPE (QUICK AND …
Web Dec 12, 2011 Yes and no. While they are both traditional desserts made with dough that are then fried to golden perfection, they are not quite the same when it comes to shape and texture. What is the difference …
From mexicoinmykitchen.com
From mexicoinmykitchen.com
CUBAN BUNUELOS WITH CINNAMON-ANISE SYRUP - A …
Web Jun 22, 2023 Cuban Bunuelos are pillowy soft and doughy, fried pastries made with yuca and malanga (root vegetables), shaped into figure 8s, then coated in homemade cinnamon-anise syrup. These classically Cuban …
From asassyspoon.com
From asassyspoon.com
MEXICAN BUñUELOS - LA PIñA EN LA COCINA
Web Nov 25, 2015 Piloncillo Syrup 8 ounce cone of piloncillo 1 cup of water Zest and juice of 1 orange 1 stick of Mexican canela 3 whole cloves 1 star anise. Combine all of the …
From pinaenlacocina.com
Cuisine MexicanEstimated Reading Time 5 minsCategory Antojitos
From pinaenlacocina.com
Cuisine MexicanEstimated Reading Time 5 minsCategory Antojitos
RECETA DE BUñUELOS CON CANELA - COCINADELIRANTE
Web CALIENTA el aceite hasta que esté a 180°C y agrega un buñuelo a la vez; cocina cada buñuelo hasta que tome un color dorado por ambos lados. DEJA reposar los buñuelos …
From cocinadelirante.com
From cocinadelirante.com
BUñUELOS: A CHRISTMASTIME TREAT AND COMMON STREET FOOD
Web Dec 13, 2021 The sweet, fried dough is a common street food year-round, but the dessert is especially popular during the Christmas season. 15. Mexican buñuelos are rolled out …
From nytimes.com
From nytimes.com
BETTER HOMES & GARDENS
CANELA BUNUELOS WITH ANISE SYRUP | RECIPE | MEXICAN DESSERT, …
CANELA BUNUELOS WITH ANISE SYRUP | RECIPE | MEXICAN FOOD …
Web May 5, 2020 - Canela Bunuelos with Anise Syrup. May 5, 2020 - Canela Bunuelos with Anise Syrup. May 5, 2020 - Canela Bunuelos with Anise Syrup. Pinterest. Today. …
From pinterest.com
From pinterest.com
CANELA BUNUELOS WITH ANISE SYRUP | RECIPE | BUñUELOS ... - PINTEREST
Web Mar 5, 2022 - Canela Bunuelos with Anise Syrup. Mar 5, 2022 - Canela Bunuelos with Anise Syrup. Mar 5, 2022 - Canela Bunuelos with Anise Syrup. Pinterest. Today. …
From pinterest.com
From pinterest.com
BUñUELOS WITH ANISE SYRUP RECIPE | BON APPéTIT
CANELA BUñUELOS WITH ANISE SYRUP | RECIPE | EASY HOLIDAY RECIPES ...
Web Feb 20, 2017 - Canela Bunuelos, a Mexican twist on beignets, are symbolic of good luck in their mother country. Pinterest. Today. Watch. Explore. When autocomplete results are …
From pinterest.com
From pinterest.com
BUNUELOS SYRUP RECIPE - PETITE GOURMETS
Web Dec 4, 2022 Directions. Begin by preparing the syrup, place a saucepan on medium heat and add one cup of water, caster sugar, star anise, cinnamon sticks and vanilla extract. …
From petitegourmets.com
From petitegourmets.com
CUBAN BUñUELOS WITH ANISE SYRUP RECIPE - FOODGURUUSA.COM
Web How to make Canela bunuelos with anise syrup? Canela Bunuelos with Anise Syrup. Ingredients. Directions. In a large bowl stir together 1-1/4 cups of the flour, the yeast, and …
From foodguruusa.com
From foodguruusa.com
CANELA BUNUELOS WITH ANISE SYRUP | MTANE | COPY ME THAT
Web Canela Bunuelos with Anise Syrup. bhg.com MTane. loading... X. Ingredients. 2 ¾ cup all-purpose flour ; 1 package active dry yeast ... Vegetable oil for deep-fat frying; …
From copymethat.com
From copymethat.com
CANELA BUNUELOS WITH ANISE SYRUP | RECIPE | MEXICAN DESSERT, …
Web Feb 13, 2020 - Canela Bunuelos with Anise Syrup. Feb 13, 2020 - Canela Bunuelos with Anise Syrup. Feb 13, 2020 - Canela Bunuelos with Anise Syrup. Pinterest. Today. Watch. Shop. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com
From pinterest.com
AMORETTI BLOG HOME
Web Welcome to the Amoretti Blog. We're a family-owned Pastry, Savory, & Beverage Ingredient Manufacturer passionate about bringing your imagination to life. We offer over 20 ways …
From amoretti.com
From amoretti.com
BUNUELOS WITH ANISE SYRUP RECIPE - FRIENDSEAT
Web Directions. Step 1 For syrup:. Step 2 Combine all ingredients in heavy large saucepan. Stir over medium heat until piloncillo cones dissolve, about 5 minutes. Increase heat and boil …
From friendseat.com
From friendseat.com
CANELA BUNUELOS WITH ANISE SYRUP | PUNCHFORK
Web 1/2 teaspoon ground canela (Mexican cinnamon) or stick cinnamon; 1/4 cup sugar; 2 tablespoon shortening; Vegetable oil for deep-fat frying; Powdered sugar (optional) 1 …
From punchfork.com
From punchfork.com
You'll also love