An Arequipa classic of fermented dough, anise, and dark syrup. Golden and crisp outside, the rings stay airy and tender within before being finished with spiced chancaca syrup—a Tingo favorite that is at its best while still warm.
Turn what you find into an experience you can actually bring to your kitchen.
Set aside 300 ml of the water for the dough. Bring roughly half of it to a boil, add the anise seeds, turn off the heat, and steep for 5 minutes, until distinctly fragrant. Strain and combine with the remaining portion of those 300 ml so the liquid is lukewarm, not hot; dissolve the dry yeast and sugar in it and wait 5 to 8 minutes, until a light cap of foam appears.
Place the flour and salt in a bowl, gradually pour in the yeast mixture, and beat vigorously with a spoon for 4 to 5 minutes. Do not aim for a dough you could knead on the counter: it should be very sticky, elastic, and stretchy, pulling into strands rather than breaking immediately. Cover with a towel and let rise for 60 to 70 minutes, until visibly expanded with bubbles across the surface.
While the dough rises, combine the chancaca, the remaining 250 ml of water, cinnamon, and cloves in a small saucepan. Simmer gently for 12 to 15 minutes, until the chancaca has completely dissolved and the syrup falls from the spoon in a continuous, slightly thick stream while still pouring easily. Strain and keep warm.
Heat the vegetable oil in a medium pot over medium heat. It is ready when a small dab of dough rises immediately with lively bubbles but does not darken at once. With fingertips lightly coated in cool oil, take a portion of dough, gently stretch it into a ring with a hole in the center, and slide it in close to the oil's surface. Fry in batches for 2 to 3 minutes, turning with a skimmer, until the fritters are puffed and evenly golden. Drain on paper towels; keep all water away from the hot oil.
Serve the buñuelos while still warm and spoon the chancaca syrup over them just before eating. Break one open to check the result: it should have a thin crisp shell and an airy, tender center, with enough structure to take the syrup without collapsing. And that's it! Now it feels like an afternoon in Tingo. 😌
