Scrape the seeds from the vanilla bean. Combine the seeds, anise seed, and milk in a medium saucepan. Bring to a simmer over medium heat. Add the orange extract.
In a medium bowl, whisk the sugar, cornstarch, egg, and egg yolks together until smooth. Slowly pour half the milk into to the egg mixture while whisking continuously.
Pour the egg mixture back into the saucepan with the remaining milk. Cook over medium heat while stirring continuously.
When the custard comes to a boil and thickens, remove it from the heat. Press it through a fine-mesh sieve into a bowl and cover with plastic wrap touching its surface so a film doesn’t form. Refrigerate for at least 2 hours and up to 4 days.
Preheat the oven to 350°F. Spray a donut hole pan or mini muffin pan with nonstick spray; set aside. Melt butter in small bowl and set aside to cool.
In another small bowl, whisk together the milk and the egg.
In a separate medium bowl, whisk together the flour, sugar, baking powder and salt. Stir the milk mixture into the flour. Stir in the melted butter, mixing until combined.
Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean. Remove the bunuelos from the oven.
Using oven mitts, adjust the rack to the second position from the top. Use caution, the oven is still very hot. Turn the broiler to high and wait 3 minutes.
Return the bunuelos to the oven until the tops are lightly toasted, about 30 seconds. Stay by the oven and keep a close eye on the bunuelos. The broiler is very hot and can easily burn the bunuelos if left unattended.
Transfer the bunuelos to a wire rack to cool completely.
Use a wooden skewer to poke a hole in the side of the bunuelos, pressing about halfway through and wiggling gently to create a cavity inside.
Transfer the filling to a piping bag fitted with a small round tip and gently insert the tip into the cavity and squeeze a little filling inside each bunuelo.
Melt butter in a small bowl and set aside to cool.
In a separate bowl, mix together the granulated sugar and cinnamon until well combined.
Take each bunuelo and dunk it into the melted butter, making sure it is fully coated. Then dip it into the cinnamon and sugar mixture, making sure to coat well.
You may have some filling left over depending on how big you make the cavity. You can save the filling and make more bunuelos or use it as a dip for the bunuelos you have.
Recipe by Baked by an Introvert
Scrape the seeds from the vanilla bean. Combine the seeds, anise seed, and milk in a medium saucepan. Bring to a simmer over medium heat. Add the orange extract.
In a medium bowl, whisk the sugar, cornstarch, egg, and egg yolks together until smooth. Slowly pour half the milk into to the egg mixture while whisking continuously.
Pour the egg mixture back into the saucepan with the remaining milk. Cook over medium heat while stirring continuously.
When the custard comes to a boil and thickens, remove it from the heat. Press it through a fine-mesh sieve into a bowl and cover with plastic wrap touching its surface so a film doesn’t form. Refrigerate for at least 2 hours and up to 4 days.
Preheat the oven to 177°C. Spray a donut hole pan or mini muffin pan with nonstick spray; set aside. Melt butter in small bowl and set aside to cool.
In another small bowl, whisk together the milk and the egg.
In a separate medium bowl, whisk together the flour, sugar, baking powder and salt. Stir the milk mixture into the flour. Stir in the melted butter, mixing until combined.
Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean. Remove the bunuelos from the oven.
Using oven mitts, adjust the rack to the second position from the top. Use caution, the oven is still very hot. Turn the broiler to high and wait 3 minutes.
Return the bunuelos to the oven until the tops are lightly toasted, about 30 seconds. Stay by the oven and keep a close eye on the bunuelos. The broiler is very hot and can easily burn the bunuelos if left unattended.
Transfer the bunuelos to a wire rack to cool completely.
Use a wooden skewer to poke a hole in the side of the bunuelos, pressing about halfway through and wiggling gently to create a cavity inside.
Transfer the filling to a piping bag fitted with a small round tip and gently insert the tip into the cavity and squeeze a little filling inside each bunuelo.
Melt butter in a small bowl and set aside to cool.
In a separate bowl, mix together the granulated sugar and cinnamon until well combined.
Take each bunuelo and dunk it into the melted butter, making sure it is fully coated. Then dip it into the cinnamon and sugar mixture, making sure to coat well.
You may have some filling left over depending on how big you make the cavity. You can save the filling and make more bunuelos or use it as a dip for the bunuelos you have.
Recipe by Baked by an Introvert
Mexican Vanilla Beans
Mexican Pure Vanilla Extract
Pure Orange Extract
