Cuban Buñuelos With Anise Syrup
- Total Time
- 2 hours 30 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- 1cup granulated sugar
- 1whole star anise
- 1cinnamon stick
- 1(3-inch) strip lime peel
- 1tablespoon lime juice
- ½pound peeled yuca, cut into 1-inch pieces, or precut frozen yuca (see Tip)
- ¼pound peeled boniato, cut into 1-inch pieces
- ¼pound peeled malanga, cut into 1-inch pieces
- ¼pound peeled ñame, cut into 1-inch pieces
- 1tablespoon kosher salt (Diamond Crystal)
- 1teaspoon whole anise seeds
- ¼pound peeled calabaza (or other winter squash or pumpkin), cut into 2-inch pieces
- 3 to 4cups all-purpose flour, plus more for dusting
- 3large eggs, beaten
- 2cups canola oil
For the Syrup
For the Buñuelos
Preparation
- Step 1
Prepare the syrup: In a saucepan, combine 2 cups water, granulated sugar, star anise, cinnamon stick and lime peel, and bring to a boil over medium high, stirring to dissolve the sugar. Reduce heat to a simmer, then cook until the mixture is thin and syrupy, 15 to 20 minutes. Off the heat, add the fresh lime juice. Let the syrup cool while you make buñuelos.
- Step 2
Make the buñuelos: To a medium or large heavy pot, add the yuca, boniato, malanga, ñame, salt and anise seeds and enough cold water to cover. Bring the water to a boil, then reduce to a simmer, cover and cook for 10 minutes. Add the calabaza and cook, covered, until all the vegetables are tender, but not mushy, 10 to 15 minutes more, then drain in a colander.
- Step 3
While the vegetables are still warm, press the vegetables through a ricer or food mill onto a large lightly floured surface or bowl. Form the mixture into a big mound, then make a well in the center. Pour the eggs into the well and use your hands (it will be sticky) to fully combine. Sift 3 cups flour, 1 cup at a time, over the dough and knead after each addition until it forms a smooth, soft dough that holds together. Add 1 to 2 tablespoons more flour if needed for the dough to come together.
- Step 4
Cut the dough into 14 equal pieces, and transfer to a clean work surface. Roll each piece into a 16-inch rope about ½-inch-thick. Moisten one end of the rope with a little water, shape it into a figure eight, then press the ends together. Transfer to a sheet pan lightly dusted with flour.
- Step 5
In a 10-inch skillet, heat the canola oil over medium-high until it reaches 375 degrees. If you don’t have a deep-fry thermometer, you can test the oil by dropping in a bit of dough. If the oil is hot enough, it will float to the top right away. Working in batches of 2 or 3 (don’t crowd the pan), carefully add the buñuelos to the oil, and fry until they are golden brown, 2 to 3 minutes per side. Transfer to a plate lined with paper towels to drain excess oil. Spoon the syrup over the buñuelos and serve.
- If using fresh yuca root, chop off each end and cut it into manageable pieces. (Yuca is very hard, so be careful.) Use a knife or a vegetable peeler to remove the outer bark and the white, waxy layer beneath. Remove the woody core in the center before boiling. If using frozen yuca, remove the woody stem after the vegetables are drained in Step 2.
Private Notes
Cooking Notes
what kind of substitutions can you make if you just have an American supermarket? Just make it with pumpkin/squash only?
If you can get those tubers you can try tapioca flour (thats made from yuca root, one of the listed ingredients) and the least sweet yams you can find. Anything starchy, unami, bland could potentially replace those tubers.
what kind of substitutions can you make if you just have an American supermarket? Just make it with pumpkin/squash only?
Advertisement