Buñuelos Con Api
Ingredients
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- 1 cup whole milk – warmed to lukewarm (105–110°F)
- 1 cup water – lukewarm
- 3 tbsp granulated sugar
- 2 1/4 tsp active dry yeast
- 2 large egg – beaten
- 4 cups all-purpose flour
- 1/2 tsp fine salt
- 1 tsp anise seeds – lightly crushed
- 32 ounces vegetable oil – for frying
- 8 cups water – divided (for api)
- 2 sticks cinnamon
- 6 whole clove
- 1 medium orange – wide strips of peel only (no pith)
- 1 cup purple corn flour
- 3/4 cup granulated sugar – for api
- powdered sugar – for dusting (for serving, optional)
- chancaca syrup – warmed (for serving, optional)
Instructions
1. In a large bowl, whisk the lukewarm milk, lukewarm water, 3 tbsp sugar, and yeast until dissolved; let stand until foamy, 5–10 minutes.
2. Beat in the eggs. Add the flour, salt, and crushed anise seeds; stir vigorously with a wooden spoon until a smooth, very sticky dough forms, 2–3 minutes. Cover and let rise in a warm spot until doubled and elastic, 60–75 minutes.
3. For the api, combine 6 cups of the 8 cups water with the cinnamon sticks, cloves, and orange peel in a medium pot. Bring to a simmer over medium heat and cook 10 minutes to infuse.
4. In a bowl, whisk the purple corn flour with the remaining 2 cups cold water until smooth. Remove the spices from the pot (strain if desired), then gradually whisk in the corn mixture. Cook over medium heat, stirring constantly, until it returns to a simmer and thickens to a velvety, pourable consistency, 12–18 minutes. Stir in 0.75 cup sugar until dissolved; keep warm over low heat.
5. Heat the vegetable oil in a deep, wide pot to 350–360°F (use a thermometer).
6. Lightly oil your hands, pinch off a golf-ball-sized piece of dough, and gently stretch it into a thin disc with a small hole in the center. Fry until puffed and deep golden, 2–3 minutes per side. Repeat without crowding, returning oil to temperature between batches; drain on a rack.
7. Serve the buñuelos hot with mugs of api. Dust fritters with powdered sugar or drizzle with warm chancaca syrup if desired, and enjoy immediately.
Buñuelos con api is a beloved Bolivian pairing of crisp, airy anise-scented fritters and a steaming mug of api morado, a silky, cinnamon-and-clove–infused purple corn drink. The buñuelos fry up blistered and golden with a slight chew, perfect for tearing and dipping. The api is thick yet sippable, gently sweet with citrusy perfume from orange peel, offering warmth and balance to the fried pastry.
This duo is a staple of Andean mornings and market stalls, especially in the highlands where cool air begs for something hot and comforting. Buñuelos have deep Iberian roots adapted to local tastes with anise and chancaca, while api showcases native maize varieties central to Andean agriculture. Together they form an iconic Bolivian desayuno or merienda, a social ritual as much as a meal, still enjoyed across plazas and family kitchens alike.