Bunyols de Quaresma

Ingredients

• Powdered sugar (1/2 cup, for dusting)
• Vegetable oil (for frying)
• Anise seeds (1 tablespoon)
• Eggs (2 large)
• All-purpose flour (1 cup)
• Salt (1/4 teaspoon)
• Sugar (2 tablespoons)
• Unsalted butter (1/2 cup)
• Water (1 cup)

Instructions

1. Combine water, butter, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring until the butter has fully melted.
2. Remove the pan from heat and briskly stir in the flour with a wooden spoon until the mixture forms a ball and leaves the side of the pan.
3. Return the saucepan to low heat and cook, stirring constantly, for 1 minute to dry out the dough slightly.
4. Remove from heat and let the dough cool for about 5 minutes.
5. Beat in the eggs one at a time into the dough, ensuring each egg is fully incorporated before adding the next. Stir in the anise seeds.
6. Heat the vegetable oil in a deep fryer or large, deep saucepan to 375°F (190°C).
7. Using a spoon or small ice cream scoop, drop dollops of dough into the hot oil, taking care not to overcrowd the pan. Fry until golden brown and puffed up, about 5 minutes.
8. Remove the bunyols with a slotted spoon and drain on paper towels. Let them cool for a few minutes.
9. Dust the bunyols generously with powdered sugar before serving. Serve warm for the best taste.