Desserts
Bolivian Bunuelos
Ingredients
- - 500g (3 3/4 cups) flour
- - 2 eggs
- - 50g (1/4 cup) butter, melted
- - 1 tsp aniseed
- - 1 tsp baking powder
- - 1/2 tsp salt
- - 200ml (3/4 cup) warm water or milk
- - Vegetable oil for deep frying
- - For the syrup: 300g (1 1/2 cups) sugar, 250ml (1 cup) water, 1 cinnamon stick, peel of 1 orange
Method
- Make the syrup first: simmer sugar, water, cinnamon and orange peel for 10-12 minutes until slightly thickened, then set aside warm.
- Combine flour, baking powder, salt and aniseed in a bowl.
- Add eggs, melted butter and warm water/milk, mixing to a smooth, slightly sticky dough.
- Rest the dough for 15 minutes, then divide into small balls and flatten into discs with a hole in the centre, like a small ring doughnut.
- Deep fry at 170°C (340°F) for 2-3 minutes per side until puffed and golden.
- Drain briefly, then dip immediately into the warm syrup, letting them soak for a minute before serving.
Introduction: Buñuelos — crisp, ring-shaped fritters soaked in warm syrup — are a beloved Christmas Eve tradition across Bolivia, often eaten alongside a warm glass of api morado on cold December nights, though they are enjoyed as a treat throughout the year as well.
Cultural Background: Buñuelos — crisp, ring-shaped fritters soaked in warm syrup — are a beloved Christmas Eve tradition across Bolivia, often eaten alongside a warm glass of api morado on cold December nights, though they are enjoyed as a treat throughout the year as well.
Tips: Keep the oil at a steady medium temperature — too hot and the buñuelos brown before cooking through.
Variations: Some households add a splash of anise liqueur to the syrup for extra depth. Vegetarian / Vegan Note Naturally vegetarian as written.
Storage: Best eaten fresh the same day; store any leftovers covered at room temperature for 1 day.
Reheating: Warm briefly in a low oven; avoid the microwave, which makes them chewy rather than crisp.
Nutrition: Per piece (approx.): 210 kcal, 4g protein, 6g fat, 34g carbohydrate.
FAQs:
Q: Why are my buñuelos doughy in the middle?
A: The oil was likely too hot, browning the outside before the inside cooked — fry at a slightly lower, steadier temperature.