Chef, Restaurateur, TV presenter, Author, Consultant, Surfer, Fisherman and Family Man.


Buñuelos – Pecan and Cinnamon Donuts


This recipe for my Pecan and Cinnamon Donuts, also known as a 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 Dilmah tea anglaise to great effect.

See my recipe on LifestyleFOOD


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
1/3 cup of ground cinnamon
1/3cup 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.
9. Serve while still warm with the Earl Grey tea anglaise.

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

Browse portfolio