Mexican bunuelos & cinnamon syrup recipe | WW TASTE

Ingredients

• 250 ml water
• 50 g butter
• 150 g cake flour
• Salt, a pinch
• 1 t vanilla extract
• 4 free-range eggs, lightly whisked
• Canola oil, for deep-frying
• 50 g icing sugar
• 1 T gold powdered food colouring
• 2 t brandy
• For the syrup:
• 60 g treacle sugar
• 1 T fresh lime juice
• 1 cinnamon stick
• 2 T fennel seeds
• 170 ml water
• For the vanilla custard:
• 4 free-range egg yolks
• 100 g caster sugar
• 25 g cornflour, sifted
• 1 vanilla pod, split
• 375 ml milk