Buñuelos de Leche 1881 (Milk Fritters)
These have to be the easiest buñuelos (fritters) I’ve ever made! They’re crispy on the outside and soft on the inside drizzled in piloncillo syrup perfect to celebrate the Christmas season.
About La Cocinera Poblana
This recipe comes from La Cocinera Poblana by Narciso Bassols, originally published in 1881. Designed as a homemaker’s manual for women, the book features over 2,000 recipes spanning Spanish, French, English, and Mexican cuisines. It also includes a section on “domestic economy,” offering guidance on common illnesses and their treatments. This version is the second edition published in Mexico.
La Cocinera Poblana : y El Libro de las Familias: Novisimo Manual Práctico de Cocina Española, Francesa, Inglesa y Mexicana, Higiene y Economía Doméstica. Puebla [México] : Tip. de N. Bassols, dirigida por J. Romero, 1881. 2a ed., corregida y aumentada. [TX725 .C635 1881]
Original Recipe
1,612. Buñuelos de leche (120)
A una libra de harina una taza de leche, ocho huevos, solo dos con claras, una taza de mantequilla derretida, un poco de anís molido y una poquita de sal; se amasa y se frien los buñuelos; su miel por encima.
Translated Recipe
1,612. Milk Buñuelos (120)
To a pound of flour, add a cup of milk, eight eggs, only two with egg whites, a cup of melted butter, a little ground anise, and a little salt. Make the dough and fry the buñuelos. Pour syrup on top.
Note on Ingredients
All ingredients in the recipe are pretty common, except for the anise. You can find anise seed in the spices section of the grocery store or at your local Mexican market. Use a mortar and pestle, molcajete, or spice grinder to turn it into a fine powder.
The recipe calls for the buñuelos to be covered in syrup. It is common in Mexico for this syrup to be piloncillo syrup, but you could drizzle maple syrup on top or dust them in cinnamon sugar.
Making Buñuelos de Leche Step by Step
In a bowl combine the flour, milk, egg, egg yolk, melted butter, and ground anise.
Whisk together until most of the lumps have disappeared.
Let the batter rest while you heat the oil.
Heat oil to 350°F. Using a large spoon drop in a dollop of dough.
Fry for 1 minute on each side until golden brown
Use a slotted spoon to remove the fritter from the oil, and transfer it to a plate lined with paper towels.
Serving
Serve immediately with piloncillo syrup.
Storing
These do not store well.
Buñuelos de Leche (Milk Fritters)
Ingredients
- 1/2 pound all purpose flour (226g)
- 3 egg yolks
- 1 large egg
- 1/2 cup unsalted butter, melted (115g)
- 1 teaspoon ground anise
- oil for frying
Instructions
- In a bowl combine the flour, milk, egg, egg yolk, melted butter, and ground anise. Whisk together until most of the lumps have disappeared.
- Heat oil to 350°F. Using a large spoon drop in a dollop of dough and fry for 1 minute on each side until golden brown. Use a slotted spoon to remove the fritter from the oil, and transfer it to a plate lined with paper towels. Continue to do this with the rest of the dough. Serve hot drizzled with piloncillo syrup.
