Bolivian Buñuelos are spongy fritters or donuts served with molasses.
Welcome to the last Friday of August.
This month we celebrate the independence of Bolivia, my country of origin, and I have been sharing with you some of the food that you can find in the streets of Bolivia.
Buñuelos are found in several countries in South America. Our recipes are very similar. It is a dough made with flour, egg, water or milk, which is deep-fried.
Many of these fritters or donuts are served with molasses or a syrup made with panela/jaggery.
In Bolivia, buñuelos are served with a drink called api. Api is a drink made with purple corn, flavored with cinnamon and lemon.
Api is usually served hot, and the adventure of drinking it is to try not to burn the roof of your mouth 🤭
Bolivian buñuelos can be made with dry or fresh yeast, as well as baking powder.
The dough is flavored with anise seeds. You can heat the water and let the anise rest, and then strain it. Or you can simply add it together with the flour.
Yeast Dough for Buñuelos
Buñuelo dough tends to be sticky.
You'll need to get your hands wet, take out some dough and stretch it. The form that is usually given is a very thin circle, with some holes to make sure it cooks all the way through.
In other places, you can find them looking like donuts, and that's how I made them for today.
How to Serve Buñuelos
If you have molasses, pour a good amount before serving.
If you have panela or jaggery, cut some pieces and cook it with water and make a syrup.
Buñuelos are found on the streets during the day. They can be eaten for breakfast, snack or dessert.
I hope you've enjoyed reading different Bolivian recipes this month. Which one will you try first?
Buñuelos (Bolivian Donuts)
- 1/2 cup boiling water
- 1/2 teaspoon anise seed
- 2-1/4 cups flour (288g)
- 1 tablespoon sugar
- 1 teaspoon dried yeast
- 2 eggs
- 1 cup vegetable oil for frying
- 100 grams panela/jaggery (3.5 ounces)
- 1/2 cup water
- In a glass, add boiling water and anise seeds. Let stand for 5 minutes.
- In a large bowl, add the flour, sugar, and yeast. Strain the anise seeds and add the water to the flour.
- Add the eggs and mix with a wooden ladle. The dough is going to be sticky. Let stand for 30 minutes.
- In a medium skillet, heat the oil over low heat.
- Get your hands wet and remove a piece of dough (about the size of a golf ball), with your thumb, make a hole in the middle and stretch the dough to form a ring.
- Place the ring in the oil and fry for 1 minute each side, or until golden brown. Drain on paper towels.
- For the syrup, in a small saucepan over medium heat add the water and the panela, let it cook for 5 minutes. Cool.
- Serve buñuelos with panela syrup or molasses.