Buñuelos

What you'll need

Directions

Working Method

In a stand mixer fitted with the dough hook attachment, add the 17 pounds mix, 8 pounds 5 oz water, 5.5oz dry active yeast, and 8oz anise seeds.  Mix for 1 minute on low speed, then 8-10 minutes on 2nd speed until gluten window is achieved.  Bulk ferment until dough doubles.  Divide dough into 1 oz duffs.  Round each duff, bench for 20 minutes to let dough relax.  Roll dough into a long strip like baguette, 9-10 inches in length, then shape into a figure 8.  Proof until doubled and fry until golden brown on each side.

After buñuelos are fried, place them in a container with high sides and add syrup.

Simple Syrup

Directions

Place 6 pounds water, 3 pounds sugar, and 2 star anise in a pan and bring to a boil.

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Buñuelos

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