- Ingredients:

• Batter: 1 cup all-purpose flour; 1 tablespoon granulated sugar; 1 1/2 teaspoons ground cinnamon; 1 teaspoon baking powder; 1/2 teaspoon ground star anise; Finch kosher salt; 2 large eggs; 1 cup water; 2 tablespoons milk; 1 tablespoon vegetable oil, plus more for frying; 1 teaspoon vanilla extract; 1 orange, zested

• Cinnamon Sugar Mix: 3 cups granulated sugar; 3 tablespoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon kosher salt

- Method:

• For the batter: In a large bowl, combine the flour, sugar, cinnamon, baking powder, star anise and salt. In a medium bowl, whisk together the eggs, water, milk, oil, vanilla and orange zest. Mix the wet ingredients into the dry ingredients until well incorporated. Gradually whisk until you have a smooth batter. Cover and chill for 30 to 40 minutes.
• When ready, preheat 2 cups of oil to 350 degrees F in a large Dutch oven or high-sided medium skillet. While you preheat, line a baking sheet with paper towels for draining the buñuelos.
• First dip a metal buñuelos mold with a handle into the hot oil and hold for 10 to 15 seconds (see Cook’s Note). Gently shake off excess oil. Carefully dip the hot mold into the batter, making sure you only go up three-quarters of the way. It should sizzle! Immerse the batter-covered mold into the hot oil and hold.
• After about 10 seconds, gently shake it back and forth so it releases the buñuelo into the oil. Fry for 2 minutes or until golden brown, then flip gently with tongs. Fry for another minute or until evenly brown on both sides. With tongs, carefully remove the buñuelo from the oil, holding it above the oil to drain any excess before moving it to the prepared baking sheet to drain and cool. Repeat with the remaining batter.
• For the cinnamon sugar mix: In a medium bowl, whisk together the sugar, cinnamon, nutmeg and salt until thoroughly combined.
• When the buñuelos are cool, carefully dust them with the cinnamon sugar mixture (no more than a couple at a time to prevent them from breaking).

• Special equipment: a deep-fry thermometer; a metal buñuelos mold with a handle (see Cook’s Note)

- Cook’s Note: Try to keep the metal buñuelos mold in the hot oil as much as you can in between preparing the buñuelos. Ideally the night before using the metal mold for the first time, cure the mold to ensure it is nonstick: Bring 2 cups of water up to a boil in a saucepan. Immerse the mold part into the water. Remove the saucepan from the heat and let cool for 2 to 3 hours. Dry off the mold completely. Immerse the mold part into 1 cup of oil that is very hot in a saucepan. Remove the saucepan from the heat and let the mold sit overnight in the oil. Once the mold is cured, you do not need to cure it again — only on its first use. Do not wash the mold; using water or a towel to wipe is sufficient, and do not use anything abrasive.