Buñuelos de Anís Dulce (Imprimir)

Suaves bolitas de masa frita con anís, cubiertas de azúcar o bañadas en miel, un clásico de la repostería española.

# Ingredientes:

01 - 1 cup (240 ml) water

02 - 2 tbsp unsalted butter

03 - 2 tbsp granulated sugar

04 - 1/4 tsp salt

05 - 1/2 tsp ground anise seed or 1 tbsp anise liqueur (like Anís del Mono)

06 - 1 cup (120 g) all-purpose flour

07 - 3 large eggs

08 - Vegetable oil, for deep frying

09 - 1/2 cup (100 g) granulated sugar

10 - Optional: powdered sugar or honey for serving

01 - In a medium saucepan, combine water, butter, sugar, salt, and anise. Bring to a boil over medium heat.

02 - Remove from heat and stir in flour all at once. Mix vigorously until a smooth dough forms and pulls away from the sides.

03 - Let the dough cool for 5 minutes. Add eggs one at a time, beating well after each addition until the dough is glossy and smooth.

04 - Heat oil in a deep pot to 350°F (175°C).

05 - Using two spoons or a small cookie scoop, drop small portions of dough into the hot oil. Do not overcrowd.

06 - Fry buñuelos for 3–4 minutes, turning occasionally, until puffed and golden brown.

07 - Remove with a slotted spoon and drain on paper towels.

08 - Roll warm buñuelos in granulated sugar or dust with powdered sugar. For a syrupy finish, drizzle with warm honey.

01 - You can add orange or lemon zest to the dough for extra aroma.

02 - Serve warm with coffee, hot chocolate, or sweet wine.

03 - Buñuelos can be filled with pastry cream or chocolate for variation.