Crispy Mexican fritters with piloncillo syrup (Buñuelos con piloncillo)

1. For the syrup, simmer the anise seeds in 250 ml of water for 5 minutes and strain, then return the water to the pan with the chopped piloncillo and cinnamon stick and cook for 10-12 minutes until a thick, pourable syrup forms. If you have no piloncillo, dark cane sugar stands in.

2. For the dough, mix the flour with the baking powder, sugar and salt, add the egg, melted butter and the (slightly warmed) water and knead for 5 minutes into a smooth, elastic dough.

3. Divide into 8 balls, cover and rest for 20 minutes.

4. On a floured surface, roll each one out into a very thin, almost translucent round about 20 cm across – gently stretching the edges by hand if needed.

5. Heat the oil to 180 °C in a wide frying pan and fry the rounds one at a time for 30-60 seconds per side until golden and bubbly; drain on kitchen paper.

6. To serve, drizzle the crisp buñuelos with the warm piloncillo syrup (or sprinkle with cinnamon sugar).

Tip: The thinner you roll it, the crisper it gets – in Mexico buñuelos are stretched paper-thin over an upturned bowl or over the knee.