How to Make Mexican Buñuelos

By Bigger Bolder Baking · 60 min

Ingredients

Instructions

1. Combine the boiling water and anise seeds in a small bowl and let steep until warm, about 15 minutes. Strain out and discard the seeds, keeping the tea.
2. In a medium bowl, combine the flour, sugar, baking powder and salt.
3. In another bowl, whisk the egg, melted butter and vanilla together.
4. Add the warm anise tea to the egg mixture, then add it to the dry ingredients and mix until a soft, smooth dough forms. Cover and rest for 30 minutes.
5. Mix the 1/4 cup sugar with the cinnamon for the cinnamon sugar and set aside.
6. Divide the dough into 12 equal portions of about 115 g each. Cover and rest for about 15 minutes.
7. On a floured surface, roll each portion as thinly as possible to about 7 1/2 inches (19 cm) in diameter. Stack between sheets of parchment if needed.
8. Heat about 2 inches of oil in a frying pan to 350°F (180°C). Set a wire rack or paper towels beside the pan and place the cinnamon sugar nearby.
9. Fry each buñuelo for a minute or two, pressing it into the oil, until golden brown. Flip and fry the other side until golden brown.
10. Transfer to the rack to drain for a minute, then sprinkle with cinnamon sugar while hot. Repeat with the rest.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

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