Buñuelos with apple and raspberry purée

1. 1

   Sift the flour into a large bowl and then sift it once more, to make sure it’s very fine. Stir in the caster sugar, baking powder and salt.

2. 2

   In a small bowl, whisk the milk, egg and anise together until light and frothy.

3. 3

   Make a well in the flour and slowly whisk in the egg mixture. Use your hands to create a rough dough and knead on a lightly floured surface until smooth. Shape into 16 small balls, cover and leave to rest for 20 minutes.

4. 4

   Meanwhile, to make the coulis, place all the ingredients in a saucepan over a low heat and cook for 5 minutes, or until soft. Blend using a food processor, then pass through a sieve into a bowl.

5. 5

   Using a rolling pin, roll the dough balls out on a lightly floured surface into very thin rounds and leave to rest for 5 minutes.

6. 6

   Heat a deep-fryer to 170C, or until a crumb of bread browns in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the buñuelos one at a time, turning halfway through, until puffed and golden. Drain well on kitchen paper and sprinkle with icing sugar. Serve two buñuelos per person with the coulis.

Per 100 grams

Nutrition values are estimates. - means data is unavailable.