Buñuelos cubanos con sirope de canela y anís

Ingredientes

• 2 cups granulated sugar
• 1 cup water
• 1 cinnamon stick
• 2 whole star anise
• 1 tablespoon fresh lime juice from 1 lime (plus 1/2 teaspoon lime zest)
• 1 lb yuca (peeled and cut into 1-inch cubes)
• 1 lb malanga (peeled and cut into 1-inch cubes)
• 1 large egg (whisked)
• 1 teaspoon anise extract
• 1 teaspoon salt
• 1/3 cup all-purpose flour (plus more for dusting)
• Vegetable oil for frying

Preparación

1. 1

   In a saucepan, add sugar, water, cinnamon stick, star anise, lime juice, and lime zest. Bring to a boil, stirring constantly, then reduce heat to medium. Simmer for 5 minutes. Remove from the heat then remove the cinnamon stick and star anise. Let the syrup cool. Set aside.

2. 2

   In a large pot or Dutch oven, add the cubed yuca and malanga with enough water to cover them. Bring to a boil then reduce heat to medium. Simmer for 20-30 minutes until the root vegetables are fork-tender but not too soft or mushy. Drain. Transfer the vegetables to a bowl. Remove the fibrous core from the yuca.

3. 3

   In a large bowl, mash the tender yuca and malanga using a potato ricer/masher until no lumps remain. Mix in the beaten egg, anise extract, and salt until combined. Add the flour and knead until a soft, smooth dough forms (not sticky). You may have to do this on a clean and floured work surface to really incorporate all the ingredients well.

4. 4

   Cut the dough into 12-14 equal pieces. Roll each piece into a 14-inch long and 1/2-inch thick rope. Shape each rope into a figure 8 shape making sure to press the ends together to seal them so they don’t fall apart when frying. Transfer them to a baking sheet or large plate.

5. 5

   In a deep skillet, heat 3-4 inches of oil (enough to cover the buñuelos well) at medium-high heat until it reaches 375ºF. Working in batches, fry the buñuelos for about 2-3 minutes on each side until golden brown. Be careful not to overcrowd the pan. Transfer them to paper towel lined plates to drain any excess oil. Repeat with the remaining buñuelos.

6. 6

   Serve the buñuelos with the cinnamon-anise syrup on the side or generously spoon the syrup over them. Buñuelos should be pillowy soft and doughy on the inside and golden brown and well coated with cinnamon-anise syrup on the outside. Enjoy!