Go Back
Buñuelos (Bolivian Donuts)

Buñuelos (Bolivian Donuts)

Bolivian Buñuelos are spongy fritters or donuts served with molasses.

Course Dessert, Snack
Cuisine Bolivian
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Servings 16 buñuelos
Calories 90kcal
Author Lizet Bowen


  • Dough:
  • 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
  • Syrup:
  • 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.


Buñuelos should be consumed the same day.
You can make the dough and let it rest in the refrigerator for a day. Before using, let it reach room temperature.
If you like anise, you can skip the first step, and add the seeds together with the flour. Use water at room temperature for the dough.