Buñuelos con Miel de Piloncillo:
Oaxacan Fritters with Brown Sugar Syrup
Makes 20 fritters and 2 cups syrup
3 c. sifted flour
1 T. each baking powder, salt and sugar
¾ t. anise seed
2 eggs, lightly beaten
¾ c. milk
½ c. softened butter
Vegetable oil for frying
Mix the flour, baking powder and salt in a large bowl. In another bowl, combine the sugar, anise seed, eggs, milk and butter. Stir the milk mixture into the large bowl, combining well.
Knead dough until smooth and elastic, adding a bit more milk if it seems too dry. Shape dough into 20 equal size balls, cover with a clean cloth, and let rest at room temperature for 30 minutes.
In a large, heavy skillet, heat the oil to a depth of 1inch. Meanwhile, roll out the balls on a floured board to thin, 6-inch diameter circles.
Fry the buñuelos one by one, turning once, until light golden brown. Drain on paper towels.
½ lb. piloncillo cones or dark brown sugar
3 c. water
2 sticks cinnamon
Combine all ingredients in a deep, heavy saucepan, stirring until sugar has dissolved and the syrup is thick enough to coat a spoon. Remove from heat, discard cinnamon sticks, and serve warm (not piping hot) with buñuelos.