Holidays & Special Occasions
Buñuelos de Nochebuena
Ingredients
- - 300 g (10.5 oz) Yuca (cassava), peeled and boiled until soft
- - 200 g (7 oz) Boniato (Cuban sweet potato), peeled and boiled until soft
- - 150 g (1.25 cups) All-purpose flour
- - 2 Large eggs
- - 0.25 tsp Fine sea salt
- - 750 ml (3 cups) Neutral oil for frying
- - 300 g (1.5 cups) Granulated sugar (for syrup)
- - 350 ml (1.5 cups) Water (for syrup)
- - 1 Cinnamon stick
- - 2 pods Star anise
- - 1 piece Lime peel (a few strips)
Method
- Mash or rice the boiled yuca and boniato together in a large bowl until smooth.
- Stir in the flour, eggs and salt, mixing until a soft, cohesive dough forms.
- For the syrup, combine the sugar, water, cinnamon stick, star anise and lime peel in a small saucepan.
- Bring to a simmer and cook for 10 minutes until slightly thickened, then keep warm.
- Divide the dough into small portions and roll each into a rope about 15cm (6 in) long, then twist into a figure-eight or loose knot shape.
- Heat the frying oil to 175°C (350°F).
- Fry the buñuelos in batches for 3-4 minutes, turning occasionally, until deep golden and cooked through.
- Drain briefly on paper towels, then immediately submerge in the warm spiced syrup for 1-2 minutes to soak.
- Lift out with a slotted spoon and serve warm, drizzled with a little extra syrup.
Introduction: Buñuelos de Nochebuena are twisted, deep-fried root vegetable fritters soaked in a spiced anise syrup,
traditionally made in the days leading up to Christmas Eve (Noche Buena) in Cuban homes.
Cultural Background: Buñuelos de Nochebuena are twisted, deep-fried root vegetable fritters soaked in a spiced anise syrup,
traditionally made in the days leading up to Christmas Eve (Noche Buena) in Cuban homes. Their distinctive
figure-eight shape and syrup soak connect them to Spanish Christmas pastry traditions, adapted in Cuba with
local root vegetables like yuca and boniato worked into the dough.
Tips: The root vegetable mash must be well drained and smooth, or the dough will be too wet to shape and fry properly. Fry at a moderate, steady temperature; too hot and the outside browns before the inside cooks through.
Variations: Some households flavour the syrup with a splash of dark rum for an adult version. A simpler round-ball shape is used in some regions instead of the traditional figure-eight twist. No authentic egg-free version exists for this dish given its role as a binding agent; not converted.
Storage: Best eaten the same day; store any leftovers covered at room temperature for up to 1 day.
Reheating: Warm briefly in a 160°C (325°F) oven for 5 minutes; avoid microwaving, as it makes them soggy.
Nutrition: Per serving (2 buñuelos): 340 kcal, 5g protein, 58g carbohydrates, 10g fat, 2g fibre, 160mg sodium.
FAQs
Q: Can I make the dough ahead of time?
A: Yes, the shaped dough can be refrigerated for a few hours before frying, though it is best fried the same day it is made.
Q: Why did my buñuelos fall apart while frying?
A: This usually means the root vegetable mash was too wet; drain the boiled yuca and boniato thoroughly and add extra flour if needed.