Puffed Bunuelos With Orange Cream

• 1 5/8 cups flour
• 3 1/2 tablespoons butter
• 4 eggs
• 2 1/8 cups milk
• 1/2 cup water
• 1/2 cup anise liqueur
• 1 lemon peel
• sugar
• ground cinnamon
• oil
• salt
• 2 1/8 cups milk
• 1 envelope Royal Custard
• 2 tablespoons sugar
• 1 tablespoon orange pulp

1. In a saucepan, heat milk, water, anise, lemon peel, and a dash of salt and bring to a boil.
2. When it begins to boil, add the flour all at once, stir the whole mixture well on a low heat.
3. Increase the heat and continue stirring until the mixture separates from the walls of the pot.
4. Remove from heat and wait for the dough to warm.
5. Next, add the eggs one at a time.
6. Add each egg after the previous one has been completely mixed into the dough.
7. With a small spoon, scoop out balls of dough and fry in a skillet with plenty of hot oil.
8. The oil must be hot, otherwise bunuelos will be raw on the inside.
9. Oil is ready when bubbles form on wooden skewer when end is inserted into oil.
10. Drain cooked bunuelos on a plate lined with paper towels to absorb excess oil.
11. Sprinkle bunuelos with a mixture of sugar and cinnamon.
12. Prepare the cream following the instructions on custard envelope but use 1/2 liter milk instead of 3/4 liter indicated.
13. When ready, add a tablespoon of orange pulp.
14. Let cool.
15. Use a pastry bag to fill bunuelos with cream.

flour, butter, eggs, milk, water, anise liqueur, lemon peel, sugar, ground cinnamon, oil, salt, milk, custard, sugar, orange pulp

Taken from www.yummly.com/recipe/Puffed-Bunuelos-with-Orange-Cream-2049581 (may not work)