Name: Buñuelos (Bolivian Donuts)
Prep time: 5 min
Cook time: 10 min
Cuisine: Bolivian
Ingredients: Dough:; 1/2 cup boiling water; 1/2 teaspoon anise seed; 2-1/4 cups flour ((288g)); 1 tablespoon sugar; 1 teaspoon dried yeast; 2 eggs; 1 cup vegetable oil for frying; Syrup:; 100 grams panela/jaggery ((3.5 ounces)); 1/2 cup water

Bolivian

Bowl

Ladle

Saucepan

In a glass, add boiling water and anise seeds. Let stand for 5 minutes.

In a large bowl, add the flour, sugar, and yeast. Strain the anise seeds and add the water to the flour.

Add the eggs and mix with a wooden ladle. The dough is going to be sticky. Let stand for 30 minutes.

In a medium skillet, heat the oil over low heat.

Get your hands wet and remove a piece of dough (about the size of a golf ball), with your thumb, make a hole in the middle and stretch the dough to form a ring.

Place the ring in the oil and fry for 1 minute each side, or until golden brown. Drain on paper towels.

For the syrup, in a small saucepan over medium heat add the water and the panela, let it cook for 5 minutes. Cool.

Serve buñuelos with panela syrup or molasses.

Buñuelos (Bolivian Donuts)

Utensils needed:

Overview

Category

Cuisine

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