Buñuelos

Coconut Flan
December 3, 2020
Roasted Pumpkin Soup
October 22, 2020

Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes
Servings: 2 dozen

Ingredients:
Dough
1 pound of yuca, fresh or uncooked frozen
1 pound of boniato
1 egg
1 tsp of ground anise
1 tsp salt
½ cup flour
1 tsp vanilla extract
1 cup canola oil
1/2 gallon water

Syrup
2 cups water
1 cup sugar
¼ cup whole star anise, whole
2 cinnamon sticks
2 lime rinds

Directions:

  1. Bring water in a deep pot to boil.
  2. Peel the yuca and boniato and cook in boiling water until softened. Make sure they do not fall apart.
  3. Drain and once cooled, add to a bowl to mash up using masher or your bare hands.
  4. Beat the egg and add anise, salt and flour to the bowl. Mix well until mixture not sticky and becomes a nice dough.
  5. Place dough on wax paper. Take half a palmful amount of dough, roll into a 6″ long link. Shape into 4″ high loops.
  6. Using a deep fryer or non-stick pot, heat oil on high or 350 °F.
  7. Place dough to fry until golden brown and slightly crispy. .
  8. Transfer onto serving plate lined with napkins to absorb oil!
  9. Pour syrup over Cuban doughnuts to enjoy.!
  10. For Syrup:

  11. In medium saucepan, bring water and sugar to low boil. Stir constantly.
  12. Add star anise, cinnamon sticks, and lime.
  13. Stir until mixture is reduced to a honey-like consistency.!
  14. Pour immediately over buñuelos once ready to serve.!