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