Buñuelos, Tomatillo Jam
Envivo Lungo
Serves 4.
Preparation time: 20 minutes.
Cooking time: 65 minutes.
For the beverage: 4 capsules of Envivo Lungo (4 x 110 ml) · 4 x 20 ml milk. For the recipe: 2 star anise fruits · 1 pinch salt · 520 g flour (reserve a small portion flour to dust worktop) · 1 tsp. baking powder · 3 eggs · 120 g melted butter · 250 g brown sugar · 1 cinnamon stick · 250 g canned tomatillos · 470 ml water · cooking oil.
· Boil 220 ml of water in a saucepan, add salt, 1 star anise fruit and let simmer 10 minutes. Remove from heat and filter the mixture · In a large mixing bowl, mix the flour and baking powder. Create a depression in the centre of the dry mixture, place eggs and melted butter inside. Stir, while gradually adding the star-anise infusion. Knead the dough into a ball, cover with cling film and allow to stand in a warm place for 1 hour · Prepare the tomatillo jam: place the brown sugar, 1 star anise fruit, cinnamon, drained tomatillos and 250 ml of water in a saucepan. Bring to a boil and stir. Simmer over low heat for 45 minutes · Shape the dough into small balls, then flatten them into thin rounds on a floured worktop. Heat the oil to 180° C (350° F). Carefully place two rounds into the oil making sure they do not sink too deep. Turn them over to brown them on the other side, then remove them with a slotted spoon and place on a paper towel to absorb excess oil · Serve the still-warm buñuelos with the tomatillo jam
· Enjoy with an Envivo Lungo (110 ml) with a splash of milk.
