Cuban Buñuelos (Fried Donuts) - J&C Tropicals

Ingredients

• 1 pound of yuca, fresh or uncooked frozen
• 1 pound of boniato
• 1 egg
• 1 tsp of ground anise
• 1 tsp salt
• ½ cup flour
• 1 tsp vanilla extract
• 1 cup canola oil
• ½ gallon water
• 2 cups water
• 1 cup sugar
• ¼ cup whole star anise, whole
• 2 cinnamon sticks
• 2 lime rinds
• Bring water in a deep pot to boil.
• Peel the yuca and boniato and cook in boiling water until softened. Make sure they do not fall apart.
• Drain and once cooled, add to a bowl to mash up using masher or your bare hands.
• Beat the egg and add anise, salt and flour to the bowl. Mix well until mixture not sticky and becomes a nice dough.
• Place dough on wax paper. Take half a palmful amount of dough, roll into a 6″ long link. Shape into 4″ high loops.
• Using a deep fryer or non-stick pot, heat oil on high or 350 °F.
• Place dough to fry until golden brown and slightly crispy.
• Transfer onto serving plate lined with napkins to absorb oil.
• Pour syrup over Cuban doughnuts to enjoy.
• In medium saucepan, bring water and sugar to low boil. Stir constantly.
• Add star anise, cinnamon sticks, and lime.
• Stir until mixture is reduced to a honey-like consistency.
• Pour immediately over buñuelos once ready to serve.