Buñuelos Cubanos

Step by stepInstructions

1. Boil the yuca and malanga in salted water until very tender, about 20 minutes, then drain well.
2. Mash the roots until smooth, and let them cool until warm to the touch.
3. Beat in the egg, half the anise seeds and the salt, then add the flour gradually, working the mixture into a soft, slightly sticky dough.
4. Meanwhile, make the syrup: simmer the sugar, water, cinnamon stick and remaining anise seeds for 10 minutes, until slightly thickened, and keep it warm.
5. With floured hands, pinch off pieces of dough and roll them into ropes about ½ inch (1 cm) thick.
6. Shape each rope into a figure-eight, pinching the ends to seal.
7. Fry in 1½ inches (4 cm) of oil at 350°F (175°C) for 2 to 3 minutes per side, until deep golden and crisp.
8. Drain briefly, then drop the warm buñuelos into the syrup, and serve soaked and glistening.