- Servings: 32
- 2 cups sifted all purpose flour
- 2 tablespoons sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon anise seeds, crushed
- 1 teaspoon grated lemon rind
- 1 egg, slightly beaten
- 3 tablespoons butter, melted
- 3 to 4 tablespoons milk
- Vegetable oil for deep frying
- 2/3 cups honey
- ¼ cup butter, softened
Combine flour, sugar, baking powder, salt, anise seed, and lemon rind in a large bowl.
Stir in egg, melted butter, and just enough milk to make the dough hold together.
Turn out on lightly floured surface and knead 3 to 5 minutes or just until dough becomes smooth.
Let rest for 10 minutes.
Divide dough into 32 equal-sized pieces.
Roll each on a lightly floured surface with a lightly floured rolling pin into 5-inch circles (edges will be irregular).
Keep between pieces of wax paper until all have been rolled out.
Heat approximately 1 inch of oil in a heavy skillet to 375 degrees on a deep-fat frying thermometer.
Fry rounds a few at a time, about 30 seconds on each side. (Bunuelos will puff when frying.)
Drain on paper towels.
Heat honey and softened butter in a medium saucepan until mixture bubbles for one minute.
With a spoon, drizzle honey butter mixture over each Bunuelo; let set.
After Bunuelos are deep fried, they can be stored between clean paper towels in a metal tin, or frozen in single layers on a jelly roll pan. To serve thawed Bunuelos place on a cookie sheet or jelly roll pan in a 325 degree oven for 1 minute, then glaze with the honey butter.
You can also sprinkle powdered sugar on top instead of the honey butter, but the honey butter is sooo good!