Sweet Cuban Buñuelos with Anise-Infused Syrup
Cuban Dessert Doughnuts with a Fragrant Syrup
Delight in the heavenly taste of traditional Cuban buñuelos — crisp on the outside and fluffy inside, generously drizzled with a warm, aromatic anise-infused syrup.
- 1 h 30 min
- 12
- Intermediate
Ingredients
For the Buñuelos Dough
For the Anise-Infused Syrup
For Frying
Preparation
Preparing the Dough
Combine Grated Roots
In a large mixing bowl, combine the grated yuca and malanga.
Mix Ingredients
Add the flour, sugar, melted butter, eggs, vanilla extract, ground cinnamon, and salt. Mix until a smooth dough forms.
Ensure the dough is not over-mixed to avoid dense buñuelos.
Rest the Dough
Cover the bowl with a damp cloth and let it rest for 30 minutes to allow the flavors to meld.
Ensure that the dough is well-rested to achieve a perfect texture. Refrigerate the dough for easy handling and better shape retention during frying.
Preparing the Anise-Infused Syrup
Combine Syrup Ingredients
In a small saucepan, combine the sugar, water, star anise pods, cinnamon stick, and lemon zest.
Simmer the Syrup
Bring the mixture to a gentle boil over medium heat. Reduce the heat and let it simmer for 15 minutes until slightly thickened.
Strain the Syrup
Remove from heat and strain to remove the spices.
Cooking Process
Heat the Oil
Heat the vegetable oil in a deep skillet to 350°F (175°C).
Form the Buñuelos
Take small portions of dough and shape them into rings or balls.
Fry until Golden
Carefully drop the buñuelos into the hot oil and fry until golden brown and crisp on all sides.
Plating & Serving
Sweet Cuban Buñuelos with Anise-Infused Syrup
Sweet Cuban Buñuelos with Anise-Infused Syrup
Plating & Serving
Arrange the freshly fried buñuelos on a serving plate and generously drizzle them with the warm anise-infused syrup before serving.