Mexican Buñuelos Recipe

Step 1

Combine the boiling water and anise seeds and let steep until the water cools but is still warm. Strain out and discard the seeds, reserving the tea.

Step 2

In a medium bowl combine the flour, sugar, baking powder, and salt.

Step 3

In a separate bowl, whisk together the egg, butter, and vanilla, and then knead into the flour mixture.

Step 4

Add the warm anise tea, 1 tablespoon at a time, until a soft and smooth dough is formed (you won’t need all the liquid). Cover and let the dough rest for 30 minutes.

Step 5

While your dough is resting mix together the sugar and cinnamon for the cinnamon sugar. Set aside.

Step 6

After the dough has rested, divide it into 12 equal portions and on a floured surface, roll the dough as thinly as possible. You can stack the rolled portions between sheets of parchment to prevent sticking.

Step 7

Heat about 1 inch (3cm) of oil in a frying pan and set up a baking sheet lined with a wire rack or paper towels on the counter next to the pan. Place a bowl of cinnamon sugar nearby.

Step 8

When the oil is hot (about 350°F/180°c), fry the buñuelos for a minute or two, pressing down into the oil, until golden brown. Flip and fry the other side for a minute or two, until golden brown.

Step 9

Transfer to the rack or paper towels to let drain for a minute, and then sprinkle with cinnamon sugar while still hot. Repeat with the remaining buñuelos.

Step 10

Best enjoyed straight away! Store cooled buñuelos in an airtight container for up to 3 days.