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| Buñuelos with apple and raspberry purée |
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
- 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.
- In a small bowl, whisk the milk, egg and anise together until light and frothy.
- 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.
- 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.
- 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.
- 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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