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1
Activate the Yeast
10 Mins
Milk at 40–46°C (105–115°F)
In a large bowl, combine the warm milk, a spoonful of the sugar and the yeast. Stir gently and leave it for 5 to 10 minutes until the surface is foamy and smells yeasty. Add the beaten egg, the melted butter and the vanilla, and whisk until combined.
No foam after 10 minutes means the yeast is dead or the milk was too hot — start again with fresh yeast rather than hoping the dough will rise.
Done when: A foamy, yeasty-smelling milk mixture.
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2
Knead and Rise
70 Mins
Warm room temperature
Whisk the flour, the rest of the sugar, the salt and the anise seeds together, then pour in the wet mixture and stir with a wooden spoon until a shaggy dough forms. Turn it onto a lightly floured surface and knead for 8 to 10 minutes until smooth, elastic and no longer sticky. Place in a lightly oiled bowl, cover, and leave in a warm place for 1 hour, or until doubled in size.
The dough should spring back when gently poked. If your kitchen is cold, set the bowl in an oven with only the light on.
Done when: Dough doubled in size, smooth and springy.
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3
Make the Molasses Syrup
20 Mins
Simmering, about 100°C (212°F)
While the dough rises, combine the water, molasses, cinnamon stick, cloves and orange peel in a small saucepan. Bring to a gentle boil over medium heat, stirring to dissolve the molasses, then lower the heat and simmer for 15 to 20 minutes until it thickens enough to coat the back of a spoon. Strain out the spices and peel and set the syrup aside; it thickens more as it cools.
Do not let the syrup boil hard — it can catch and turn bitter. A lazy simmer is enough.
Done when: Syrup coats the back of a spoon and drips in a slow ribbon.
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4
Shape the Discs
10 Mins
Room temperature
Punch the risen dough down gently, turn it onto a lightly floured surface, and divide it into 16 equal pieces. Roll each into a smooth ball, then flatten with floured hands or a rolling pin into a disc about 10 to 12 cm across and about 6 mm thick. You can poke a small hole in the centre of each disc for a donut shape, or leave them whole.
Keep the discs thin and even — thick centres stay doughy while the edges brown.
Done when: 16 thin, even discs, all roughly the same size.
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5
Fry Until Golden
15 Mins
Oil at 175–190°C (350–375°F)
Heat the oil in a deep pot to 175–190°C (350–375°F). Fry 2 or 3 discs at a time for 2 to 3 minutes per side, until golden brown and puffed up. Lift out with a slotted spoon and drain on paper towels. Let the oil come back to temperature between batches.
Oil that is too cool makes greasy bunuelos; oil that is too hot burns them before the inside cooks. A thermometer takes the guesswork out.
Done when: Deep golden, puffed discs, crisp at the edges and soft inside.
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6
Serve with Syrup
5 Mins
Serve warm
Pile the warm bunuelos on a plate and drizzle generously with the spiced molasses syrup, or serve the syrup in a small jug at the table so everyone pours their own. Eat them warm, while the outside is still crisp and the syrup is still runny.
Bunuelos go soft as they cool, so fry the last batch just as everyone sits down.
Done when: Warm, crisp fritters, glossy with syrup.
auto_awesome Finishing Touches & Plating
Serve the bolivian bunuelos warm and crisp, drizzled with the spiced molasses syrup — soft, yeasted fritters with the warm liquorice note of anise, made for cold mornings and festive tables.
Bolivia
2h 25m
