1 flax-egg (1 tablespoon of flax meal plus 3 tablespoons of water)
1 1/2 cup of lukewarm tomatillo water
4 piloncillo (Mexican raw sugar)
1 stick of cinnamon
1 star anise
1 liter of water
First, bring to a boil the tomatillo husks, star anise, cinnamon, salt and sugar. Set aside.
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.
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.
Mix with a spoon or your hands until the dough comes together.
Transfer the dough to a clean working surface, knead the dough for ten minutes, until smooth and elastic.
Roll the dough into a ball, place it in a mixing bowl, cover it with a kitchen towel, and rest for 20 minutes.
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.
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.
Serve your buñuelos with piloncillo syrup on top. Enjoy!
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