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Pecan and Cinnamon Doughnuts with Dilmah Earl Grey Tea Anglaise (Buñuelos)

The Mexican buñuelo is a descendent of Spanish churros and comes in many forms; a flat stretched disc of dough, a classic ring shaped doughnut or a simple ball.

Usually scented with anise and soaked in brown sugar syrup, this recipe adds pecans and tea anglaise to wonderful effect.


  • Choux pastry

  • 2 cups water

  • ½ tsp salt

  • 60 g butter unsalted

  • 240 g sifted flour

  • 4 eggs, whisked

  • 1 teaspoon baking powder

  • 100 g pecans, slightly roasted

  • 1 litre grape seed oil

  • Cinnamon sugar

  • ? cup of ground cinnamon

  • ? cup of castor sugar

  • Earl Grey Tea anglaise

  • 300 ml milk

  • 3 egg yolks

  • 80 g sugar

  • 1 vanilla bean

  • 2 tbsp Dilmah Earl Grey tea


  • 1.

    Mix the cinnamon and sugar together and set aside in a medium-sized heat-proof bowl.

  • 2.

    To make the anglaise, slit the vanilla bean lengthways and scrape out the seeds. In a small heavy based saucepan, bring the milk to the boil with the empty vanilla pod then add the tea. Remove from the heat and cover to infuse for 4 minutes. 

  • 3.

    Whisk yolks and sugar together until pale and fluffy then add the vanilla seeds. Strain the tea-infused milk, then slowly add it to the egg mixture, whisking constantly.

  • 4.

    Pour the mixture into a clean small saucepan and return to a medium heat, stirring continuously until the sauce thickens. The anglaise is ready when it coats the back of a spoon, or at 78°C. Remove the anglaise from the pot and pour into a bowl, then whisk to cool (around 1 minute).

  • 5.

    To prepare the pastry bring the water, salt, butter and anise to the boil, then add the flour and stir vigorously on a low heat until smooth and the dough starts to come away from the sides of the pan.

  • 6.

    Let cool for 10 minutes then, while beating the mixture with a spoon, start to add egg a little at a time until all incorporated. Add the baking powder and pecans, then let the dough rest for 10 minutes.

  • 7.

    Heat grape-seed oil to 190°C. Using two teaspoons, form small balls of dough and drop them into the oil. Coat the spoons in a little oil to help the ball come off smoothly and be sure to drop them in from a close distance to avoid any hot oil splashes.

  • 8.

    Cook in the oil for around 1½ minutes on each side, then remove and place immediately into the cinnamon sugar.Serve while still warm with the Earl grey tea anglaise.

  • Note::

  • 1.

    Grape seed oil is preferred for this recipe as is has a clean flavour, but a good quality vegetable oil will work well too.


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