Buñuelos with apple and raspberry purée recipe
 140g/5oz plain flour, plus extra for dusting2 tsp caster sugar, plus extra to sprinkle¼ tsp baking powderpinch salt4 tbsp milk1 free-range eggpinch anise seeds sunflower oil, for deep frying 140g/5oz plain flour, plus extra for dusting 2 tsp caster sugar, plus extra to sprinkle ¼ tsp baking powder pinch salt 4 tbsp milk 1 free-range egg pinch anise seeds sunflower oil, for deep frying 500g/1lb 2oz raspberries1 eating apple, peeled, cored and diced75g/2½oz icing sugar, plus extra for sprinklingsqueeze lemon juice 500g/1lb 2oz raspberries 1 eating apple, peeled, cored and diced 75g/2½oz icing sugar, plus extra for sprinkling squeeze lemon juice Method Sift the flour into a large bowl and then sift it once more, to make sure it’s very fine. Stir in the caster sugar, baking powder and salt. In a small bowl, whisk the milk, egg and anise together until light and frothy.Make a well in the flour and slowly whisk in the egg mixture. Use your hands to create a rough dough and knead on a lightly floured surface until smooth. Shape into 16 small balls, cover and leave to rest for 20 minutes. Meanwhile, to make the coulis, place all the ingredients in a saucepan over a low heat and cook for 5 minutes, or until soft. Blend using a food processor, then pass through a sieve into a bowl.Using a rolling pin, roll the dough balls out on a lightly floured surface into very thin rounds and leave to rest for 5 minutes. Heat a deep-fryer to 170C, or until a crumb of bread browns in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the buñuelos one at a time, turning halfway through, until puffed and golden. Drain well on kitchen paper and sprinkle with icing sugar. Serve two buñuelos per person with the coulis. Sift the flour into a large bowl and then sift it once more, to make sure it’s very fine. Stir in the caster sugar, baking powder and salt. Sift the flour into a large bowl and then sift it once more, to make sure it’s very fine. Stir in the caster sugar, baking powder and salt. In a small bowl, whisk the milk, egg and anise together until light and frothy. In a small bowl, whisk the milk, egg and anise together until light and frothy. Make a well in the flour and slowly whisk in the egg mixture. Use your hands to create a rough dough and knead on a lightly floured surface until smooth. Shape into 16 small balls, cover and leave to rest for 20 minutes. Make a well in the flour and slowly whisk in the egg mixture. Use your hands to create a rough dough and knead on a lightly floured surface until smooth. Shape into 16 small balls, cover and leave to rest for 20 minutes. Meanwhile, to make the coulis, place all the ingredients in a saucepan over a low heat and cook for 5 minutes, or until soft. Blend using a food processor, then pass through a sieve into a bowl. Meanwhile, to make the coulis, place all the ingredients in a saucepan over a low heat and cook for 5 minutes, or until soft. Blend using a food processor, then pass through a sieve into a bowl. Using a rolling pin, roll the dough balls out on a lightly floured surface into very thin rounds and leave to rest for 5 minutes. Using a rolling pin, roll the dough balls out on a lightly floured surface into very thin rounds and leave to rest for 5 minutes. Heat a deep-fryer to 170C, or until a crumb of bread browns in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the buñuelos one at a time, turning halfway through, until puffed and golden. Drain well on kitchen paper and sprinkle with icing sugar. Serve two buñuelos per person with the coulis. Heat a deep-fryer to 170C, or until a crumb of bread browns in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the buñuelos one at a time, turning halfway through, until puffed and golden. Drain well on kitchen paper and sprinkle with icing sugar. Serve two buñuelos per person with the coulis.