Bunuelos With Piloncillo Syrup

• 6 tomatillo husks, green tomato
• anisette optional
• 1 cup water
• 1/2 kilogram flour
• 1/2 teaspoon baking powder
• 1 egg
• 1 teaspoon lard may be substituted with oil
• oil for frying
• 454 grams piloncillo may be substituted with 2 cups dark brown sugar and 2 tbsps. molasses
• 2 cups water
• 2 cinnamon sticks
• 1 orange sliced

1. Boil the tomato husks, anisette, and water. Strain the liquid and let it cool.
2. Separately, mix the flour, baking powder, egg, lard, and tomato husk liquid. The result should be a soft batter. Add more water if needed.
3. Place on a flat surface and knead until it doesn't stick.
4. Cover with oil and let the dough rest for 1 hour.
5. Divide the dough and shape into balls. Stretch into thin circles.
6. Fry in plenty of hot oil. Drain the excess oil and let them cool.
7. In a saucepan, heat the piloncillo, water, cinnamon, and orange slices. Boil until the syrup thickens.
8. Cover the bunuelos with the syrup and serve.

anisette, water, kilogram flour, baking powder, egg, lard, oil, brown sugar, water, cinnamon sticks, orange

Taken from www.yummly.com/recipe/Bunuelos-with-Piloncillo-Syrup-632005 (may not work)