Bunuelos Criollos

2019-05-15
  • Yield : 8 servings
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 40m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Peanut Butter Chocolate Pudding

  • It’s All Greek to Me Sundae

  • Tortilla with Chorizo

  • Sgroppino

  • Florentines

Ingredients

  • 1 pound yuca, peeled, large dice
  • 1/2 pound boniato, peeled, large dice
  • 1/2 pound malanga, peeled, large dice
  • 1/4 pound calabaza, peeled, large dice
  • 3 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon star anise, ground
  • 1/2 cup to 1 1/2 cups all purpose flour
  • 1/2 cup canola oil for frying
  • Canela Syrup, recipe follows
  • 2 cups sugar
  • 4 cups water
  • 3 sticks cinnamon
  • 3 pieces star anise
  • 1 lemon, zested

Method

Step 1

Boil all the vegetables until soft. Drain and press through a food mill into a food mixer bowl, cool to room temperature. With the paddle attachment, incorporate the eggs, salt and anise. Stir while adding enough flour to create a dough that can be molded. Roll dough into a rod and divide into 6-inch pieces. Form figure eights from the pieces, and deep fry until golden brown. Serve drizzled with Canela Syrup.

Step 2

Combine all the ingredients for the syrup in a sauce pan. Bring to a boil. Reduce the heat to low and let simmer, uncovered, until the mixture is the consistency of syrup, about 30 minutes.

Leave a Reply

Your email address will not be published. Required fields are marked *