Buñuelos with spiced guava syrup

1. 1

   For the buñuelos, put all the dry ingredients in a large bowl and make a well in the centre. Crack the egg into the centre with the vanilla and melted butter. Rub with your fingers until the mixture resembles coarse breadcrumbs. Slowly add 125-150ml tepid water, a quarter at a time, and mix into a smooth dough. Turn onto a lightly floured surface and knead for 5 minutes. Cover with a tea towel and leave to rest for 30 minutes.

2. 2

   Meanwhile, to make the fruit syrup, place all the ingredients, apart from the cornflour and guava (or mango), in a large saucepan with 1 litre/1¾ pints of water. Stir until the sugar dissolves, then bring to the boil and simmer for 20 minutes, until thickened.

3. 3

   Mix the cornflour with 1 tablespoon of water to make a paste. Stir into the syrup, add the guava (or mango) and cook over a medium heat, stirring occassionally, for 15 minutes until the syrup is thick and the fruit tender.

4. 4

   Heat the oil in a deep frying pan to 190C or until a cube of bread browns in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended).

5. 5

   Divide the dough into 8 equal balls and roll each one into a 2mm-thick round (like a tortilla) on a lightly floured surface. Make sure they will fit your frying pan.

6. 6

   Fry until golden-brown and crisp on one side, then flip it over and cook the other side. Drain on kitchen paper and sprinkle with cinnamon sugar. Repeat with the remaining buñuelos.

7. 7

   Break up the buñuelos and place equally between eight bowls. Ladle over some of the fruit syrup and serve.

1 serving ≈ 175 g

Nutrition values are estimates. - means data is unavailable.