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August 5, 2007

Bunuelos (Mexican Doughnuts)

3/4 cup milk
1/4 cup butter (or margarine, if you must!)
1 Tablespoon aniseed, slightly crushed
2 beaten eggs
3 cups all-purpose flour
1 teaspoon baking powder
Cooking oil for deep-fat frying

Heat milk, butter, crushed aniseed, and 1 teaspoon salt to boiling. Cool to room temperature. Stir in eggs. Stir together flour and baking powder in a separate bowl; add egg mixture. Mix well.

Turn dough out onto lightly floured surface. Knead 2 to 3 minutes. Divide and shape dough into 20 small balls. Cover and let rest 10 minutes.

Roll out each ball to a 4 inch circle. Keep covered. Fry, one at a time, in deep hot fat (375F) for 4 minutes, turning once. Drain on paper toweling. Coat cooled but still warm doughnuts in a mixture of 1/2 cup sugar and 1 teaspoon ground cinnamon.

Makes 20 doughnuts - so you'll likely have to repeat the process once or twice!!

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