Canela Bunuelos with Anise Syrup

Canela Bunuelos with Anise Syrup
Photo: Kritsada Panichgul
Prep Time:
30 mins
Cook Time:
1 mins
Chill Time:
3 hrs
Stand Time:
3 hrs
Total Time:
31 mins
Yield:
36

Ingredients

  • 2 ¾ cup all-purpose flour

  • 1 package active dry yeast

  • ½ teaspoon ground canela (Mexican cinnamon) or stick cinnamon

  • 1 cup milk

  • ¼ cup sugar

  • 2 tablespoon shortening

  • ½ teaspoon salt

  • 1 egg

  • Vegetable oil for deep-fat frying

  • Powdered sugar (optional)

  • 1 recipe Anise Syrup

Anise Syrup

  • cup butter

  • 2 teaspoon anise seed

  • 1 2-inch stick canela (Mexican cinnamon) or cinnamon

  • cup finely chopped piloncillo (Mexican dark brown sugar) or packed brown sugar

  • cup granulated sugar

  • cup whipping cream

  • ½ teaspoon vanilla

  • ¼ teaspoon orange extract

  • 2 teaspoon finely shredded orange peel

Directions

  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°F to 130°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°F. In a large, deep saucepan or deep-fat fryer heat 2 inches of vegetable oil to 375°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 buñuelos warm in oven while frying remaining dough rectangles. Serve warm. If desired, sprinkle with powdered sugar. Serve with Anise Syrup.

Anise Syrup

  1. 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.

Nutrition Facts (per serving)

118 Calories
7g Fat
13g Carbs
2g Protein
Nutrition Facts
Calories 118
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 10%
Cholesterol 13mg 4%
Sodium 54mg 2%
Total Carbohydrate 13g 5%
Total Sugars 6g
Protein 2g
Calcium 20.2mg 2%
Iron 0.5mg 3%
Potassium 31mg 1%
Folate, total 24.2mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles