Kelly’s Bunuelos ~ a favorite ~ from the 2023 SVS Spring Dinner at the Long Table in the olive grove.
Adapted from Dianna Kennedy’s, “The Essential Cuisines of Mexico”
Makes 12 small bunuelos
1 cup water
¼ teaspoon Salt
1 tablespoon sugar
¼ teaspoon anise seed, toasted and lightly pounded
3 tablespoons butter
1-2 large eggs, whisked
¼ teaspoon baking powder
Vegetable oil for frying – at least 1 ½ inches deep in the pan
1 cup sugar
2 teaspoons freshly ground cinnamon
Put the water, salt, sugar, anise seed and butter in a saucepan and bring to a fast simmer. Once the butter has melted, stir in the flour and continue to cook the mixture until it shrinks away from the sides of the pan, about 1 minute. Set it aside to cool slightly.
When the dough is cool enough to handle, knead it until it’s smooth. Slowly incorporate the egg into the dough, I usually use about 1-1 ½ eggs here. You should be able to roll the dough into a soft ball that will just hold its shape. Mix the baking powder into the dough.
Heat the oil to 350 degrees F. To shape the dough, wet your hands, take a piece of the dough, and roll it into a ball about 1 ½ inches in diameter. Place the ball on your fingers and flatten it to make a cake about ¾ inch thick. Use your fingers to punch a large hole in the center of the dough and drop it into the hot oil. Cook it on both sides until it’s golden brown and well puffed. Remove the buñuelos from the oil with a slotted spoon and drain them on a paper lined sheet tray. Toss them in the cinnamon and sugar mixture and serve immediately.