- Serves: makes 12 doughnuts
- Cook Time: 15 minutes
- Prep Time: 20 minutes
- Effort: easy
- 225 g plain flour
- 1 pinches salt
- 1 tsp baking powder
- 0.5 tsp ground aniseed
- 4 tbsp caster sugar
- 1 large egg
- 120 ml milk
- 50 g unsalted butter
- vegetable oil, for deep frying
- 2 tsp ground cinnamon
1. Sift the flour, salt, baking powder and ground anise into a bowl. Stir in two tablespoons of the caster sugar.
2. Lightly whisk the egg and milk in a small jug and pour in a thin steady stream into the flour. Stir well to combine and make a smooth, thickish batter.
3. Melt the butter in a small saucepan and add to the flour mixture. Once everything comes together, knead lightly into a soft dough.
4. Transfer the dough onto a floured surface and knead for 10 minutes, until smooth.
5. Divide the dough into 12 equal sized balls. Slightly flatten each ball and make a hole in the centre of each one with the handle of a wooden spoon.
6. Heat the oil in a deep-fryer to 190°C, and fry the bunuelos, in batches, over a moderate heat, until puffed and golden brown. They should take about 4-5 minutes to cook through. Lift them out and drain on a double layer of kitchen towel.
7. Combine the remaining caster sugar with the ground cinnamon, and use to coat the warm bunuelos. Serve straight away.
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