Buñuelos

By Ivan Castro
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Ingredients

TOMATILLO WATER

  • Husks of 8 tomatillos
  • 1 star anise
  • 1/2 cinnamon stick
  • 2 cups of water
  • 1 teaspoon salt
  • 2 tablespoons sugar

BUNUELOS

  • 3 cups of all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 flax-egg (1 tablespoon of flax meal plus 3 tablespoons of water)
  • 1 1/2 cup of lukewarm tomatillo water

PILONCILLO SYRUP

  • 4 piloncillo (Mexican raw sugar)
  • 1 stick of cinnamon
  • 1 star anise
  • 2 guavas
  • 1 liter of water

Directions

  1. First, bring to a boil the tomatillo husks, star anise, cinnamon, salt and sugar. Set aside.
  2. Make your piloncillo syrup. In a medium saucepan, add the piloncillo,  star anise, cinnamon, guava and water. Bring to a boil over medium heat, until you get a syrup for about 10-15 minutes. Set aside. 
  3. Add the all-purpose flour to a mixing bowl. Make a hole in the flour, add the salt, baking powder, flax-egg and little by little the tomatillo water. Mix until combined. 
  4. Mix with a spoon or your hands until the dough comes together.
  5. Transfer the dough to a clean working surface, knead the dough for ten minutes, until smooth and elastic. 
  6. Roll the dough into a ball, place it in a mixing bowl,  cover it with a kitchen towel, and rest for 20 minutes.
  7. Divide the dough into small pieces and roll them into a ball.  Roll out with a rolling pin on a lightly floured surface. Lay the rolled out layer onto a large kitchen towel/rag. 
  8. Once you finish rolling out all your buñuelos, heat the frying oil and fry each side for 40 seconds or so until it is slightly brownish. Transfer to a prepared baking sheet/plate with paper towels to drain the excess oil. 
  9. Serve your buñuelos with piloncillo syrup on top. Enjoy!

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