Buñuelos con Almíbar de Vino y Canela

Though these delicious dessert fritters can be found in one version or another all across Latin America, Mexico is best known for them. They are an essential part of any Mexican Christmas celebration.

Course
Dessert
Serves
6
Country of Origin
Mexico
Preparation time
1:15
Ingredients

Cinnamon-Wine Syrup

3/4 cup dry red wine
1/3 cup packed light brown sugar
1/2 cup raisins
1/2 tsp. cinnamon

Buñuelos

4 cups all-purpose flour
2 tbsp. sugar
1 tsp. baking powder
1/2 tsp. salt
1 cup whole milk
1 large egg
1 tsp. anise seed, crushed
3 to 4 cups vegetable oil

Preparation

1. Make the cinnamon-wine syrup: Simmer all ingredients, constantly stirring, until the sugar is dissolved. Keep warm while you make the buñuelos.

2. Make the buñuelos: Sift together flour, sugar, baking powder, and salt. Whisk the milk, egg, and anise seed until frothy. Combine flour and milk mixtures to make a dough.

3. On a floured surface, knead dough for 5 to 10 minutes. Cut into about 30 pieces and shape into balls. Cover with a cloth and let stand for 20 minutes.

4. In a heavy pan, heat the oil to 350°F and fry the buñuelos in vegetable oil until golden brown, 3 to 5 minutes. Drain on paper towels and serve drizzled with cinnamon-wine syrup.

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