Buñuelos de Leche (Milk Fritters)
These have to be the easiest buñuelos I've ever made! They're crispy on the outside and soft on the inside drizzled in piloncillo syrup.
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.
Notes
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.
I halved the original recipe.
Tried this recipe?Let us know how it was!