Suaves bolitas de masa frita con anís, cubiertas de azúcar o bañadas en miel, un clásico de la repostería española.
# Ingredientes:
→ Dough
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
→ For Frying
08 - Vegetable oil, for deep frying
→ Finishing
09 - 1/2 cup (100 g) granulated sugar
10 - Optional: powdered sugar or honey for serving
# Instrucciones:
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.
