These fritters are also called BUÑUELOS CON MIEL.
6 tomatillo husks
pinch of salt
2 star anise
8 cups (2 ¼ lb/1 kg) all-purpose (plain) flour, plus extra for dusting
1 teaspoon baking powder
3 eggs, lightly beaten
½ cup (4 oz/120 g) melted butter
vegetable oil, for deep-frying
2 ½ cups (1 lb 2 oz/500 g) raw sugar
1 cinnamon stick
- Bring 1 ½ cups (12 fl oz/350 ml) water to a boil in a saucepan. Add the tomatillo husks, salt, and one star anise and simmer for 10 minutes. Remove the pan from the heat and strain into a bowl.
- Sift together the flour and baking powder into a mound on a clean work surface, and make a well in the center. Put the eggs and melted butter into the well and begin to incorporate the dry ingredients, gradually adding the flavored water, a little at a time. Knead well to a smooth, elastic dough. Shape the dough into a ball, cover, and let stand for 1 hour.
- Heat the oil in a deep fryer to 350°F (180°C) or until a cube of day-old bread browns in 30 seconds.
- Roll pieces of the dough into small balls between the palms of your hands, then roll out into disks on a lightly floured surface. Add the disks to the hot oil, in batches if necessary, and cook until golden. Remove and drain on paper towels, then let to cool.
- To make the syrup, put the raw sugar, the other star anise and the cinnamon stick into a saucepan, pour in 2 cups (16 fl oz/475 ml) water, and bring to a boil, stirring until the sugar has dissolved completely. Boil without stirring for a few minutes until syrupy, then remove from the heat and let cool.
- Put the fritters on a serving plate, pour the syrup over them, and serve at room temperature.
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