Name: Traditional Cuban Buñuelos in Anise Syrup
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 16 buñuelos
Cuisine: Cuban
Ingredients: 300 g yuca; 300 g malanga; 5 g kosher salt; 1 egg; 60 g all-purpose flour; 2 g anise seeds; 1000 ml neutral oil; 250 ml water; 200 g granulated sugar; 100 g dark brown sugar; 3 star anise; 1 cinnamon stick; 2 lemon peel strips; 5 ml vanilla extract

Equipment

Large pot

Potato ricer

or Food mill or fine mesh sieve

Large mixing bowl

Medium saucepan

Deep fryer or Dutch oven

or Heavy-bottomed pot

Slotted spoon

or Spider skimmer

Ingredients

16 servings

Root Vegetable Dough

300 g yuca, peeled and roughly chopped
300 g malanga, peeled and roughly chopped
5 g kosher salt
1 egg, beaten
60 g all-purpose flour
2 g anise seeds, lightly crushed

Frying

1000 ml neutral oil

Anise Syrup (Almíbar)

250 ml water
200 g granulated sugar
100 g dark brown sugar
3 star anise
1 cinnamon stick
2 lemon peel strips
5 ml vanilla extract

Nutrition (per serving)

141

Calories

Protein

34g

Carbs

Fat

Fiber

19g

Sugar

135mg

Sodium

Method

Place the peeled yuca and malanga in a large pot and cover with salted water. Bring to a boil at 100°C/212°F and cook for 25 to 30 minutes until completely fork-tender.

30mLook for: vegetables slide easily off a pierced forkFeel: completely soft with no resistance in the center

Drain the vegetables thoroughly. Slice the cooked yuca pieces in half lengthwise and pull out the tough, woody core running down the center. While the vegetables are still steaming hot, press them through a potato ricer into a large mixing bowl to ensure a smooth, lump-free mash. Let cool to room temperature.

45m

Meanwhile, prepare the almíbar (syrup). In a medium saucepan, combine the water, granulated sugar, dark brown sugar, star anise pods, cinnamon stick, and lemon peel. Bring to a boil, then reduce heat and simmer at 90°C/195°F for 15 minutes until it reduces to a light syrup. Remove from heat, stir in the vanilla extract, and let cool slightly.

15mLook for: syrup lightly coats the back of a spoonFeel: slightly sticky between fingers

Once the root vegetable mash is cool, add the beaten egg, all-purpose flour, kosher salt, and crushed anise seeds. Knead the mixture by hand in the bowl until it forms a smooth, cohesive dough.

5mFeel: smooth, pliable, and slightly tacky but not uncontrollably sticky

Lightly flour a work surface and your hands. Pinch off 45g portions of the dough and roll them into thin ropes, roughly 15cm long. Gently twist each rope into a figure-eight shape, pressing the overlapping ends together to seal them securely.

15mLook for: distinct figure-eight shapes with well-sealed seams

Fill a Dutch oven or deep fryer with neutral oil and heat to 175°C/350°F. Carefully lower the shaped buñuelos into the hot oil in batches, avoiding overcrowding. Fry for 2 to 3 minutes per side until deeply golden brown and crispy.

6mLook for: even, deep golden brown exteriorFeel: crispy and rigid shell

Use a slotted spoon to transfer the fried buñuelos to a plate lined with paper towels to drain excess oil. Serve warm, heavily drizzled with the prepared infused anise syrup.

Chef's Notes

Ensure you remove the fibrous, woody core running down the center of the yuca immediately after boiling. Leaving it in will completely ruin the silky texture of the dough.
Passing the hot root vegetables through a ricer or food mill is essential. A traditional hand masher will leave small lumps that prevent the dough from binding properly and can cause the buñuelos to break apart while frying.
If the dough feels unmanageable, resist the urge to add massive amounts of flour, which will make the final product heavy. Instead, chill the dough for 20 minutes and generously oil your hands to shape them.
The almíbar (syrup) should be the consistency of thin honey when warm. It will thicken considerably as it cools, so do not over-reduce it on the stove.