Bunuelos

Method

1. Sift the flour, salt, baking powder and ground anise into a bowl. Stir in two tablespoons of the caster sugar.

2. Lightly whisk the egg and milk in a small jug and pour in a thin steady stream into the flour. Stir well to combine and make a smooth, thickish batter.

3. Melt the butter in a small saucepan and add to the flour mixture. Once everything comes together, knead lightly into a soft dough.

4. Transfer the dough onto a floured surface and knead for 10 minutes, until smooth.

5. Divide the dough into 12 equal sized balls. Slightly flatten each ball and make a hole in the centre of each one with the handle of a wooden spoon.

6. Heat the oil in a deep-fryer to 190°C, and fry the bunuelos, in batches, over a moderate heat, until puffed and golden brown. They should take about 4-5 minutes to cook through. Lift them out and drain on a double layer of kitchen towel.

7. Combine the remaining caster sugar with the ground cinnamon, and use to coat the warm bunuelos. Serve straight away.

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Ingredients

225g plain flour
1 pinch Salt
1 tsp Baking powder
0.5 tsp ground aniseed
4 tbsp caster sugar
1 large egg
120ml Milk
50g unsalted Butter
vegetable oil, for deep frying
2 tsp ground cinnamon

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