Buñuelos with apple and raspberry purée #RECIPES #FOOD

 Buñuelos with apple and raspberry purée

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 8

Want to know how to up the stakes on your pancakes? Deep fry them and serve with no-churn boozy Irish cream liqueur ice cream.

Ingredients

• 140g/5oz plain flour, plus extra for dusting
• 2 tsp caster sugar, plus extra to sprinkle
• ¼ tsp baking powder
• pinch salt
• 4 tbsp milk
• 1 free-range egg
• pinch anise seeds
• sunflower oil, for deep frying

For the apple and raspberry coulis

• 500g/1lb 2oz raspberries
• 1 eating apple, peeled, cored and diced
• 75g/2½oz icing sugar, plus extra for sprinkling
• squeeze lemon juice

Method

1. Sift the flour into a large bowl and then sift it once more, to make sure it’s very fine. Stir in the caster sugar, baking powder and salt.
2. In a small bowl, whisk the milk, egg and anise together until light and frothy.
3. Make a well in the flour and slowly whisk in the egg mixture. Use your hands to create a rough dough and knead on a lightly floured surface until smooth. Shape into 16 small balls, cover and leave to rest for 20 minutes.
4. Meanwhile, to make the coulis, place all the ingredients in a saucepan over a low heat and cook for 5 minutes, or until soft. Blend using a food processor, then pass through a sieve into a bowl.
5. Using a rolling pin, roll the dough balls out on a lightly floured surface into very thin rounds and leave to rest for 5 minutes.
6. Heat a deep-fryer to 170C, or until a crumb of bread browns in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the buñuelos one at a time, turning halfway through, until puffed and golden. Drain well on kitchen paper and sprinkle with icing sugar. Serve two buñuelos per person with the coulis.

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