Ingredients
TOMATILLO WATER
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Husks of 8 tomatillos
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1 star anise
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1/2 cinnamon stick
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2 cups of water
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1 teaspoon salt
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2 tablespoons sugar
BUNUELOS
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3 cups of all-purpose flour
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1/2 teaspoon salt
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1 teaspoon baking powder
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1 flax-egg (1 tablespoon of flax meal plus 3 tablespoons of water)
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1 1/2 cup of lukewarm tomatillo water
PILONCILLO SYRUP
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4 piloncillo (Mexican raw sugar)
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1 stick of cinnamon
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1 star anise
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2 guavas
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1 liter of water
Directions
- 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!
