Buñuelos Bolivianos

Name: Buñuelos Bolivianos
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: Bolivian
Ingredients: 2 cups flour; 2 eggs; 1/2 cup milk; 2 tbsp melted butter; 1 tsp baking powder; Pinch of salt; Oil for frying; For syrup: 1 cup panela or brown sugar, 1 cup water, 2 cinnamon sticks, 3 cloves

Buñuelos (boo-NYOO-eh-lohs)

Bolivian Fried Dough with Syrup

⏱ Prep Time 20 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 278 kcal

Light, puffy fried dough rounds drizzled with warm cinnamon-spiced cane syrup, eaten during holidays and cold Andean mornings.

Nutrition & Info

Protein 5.0g

Carbs 42.0g

Fat 10.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ gluten ⚠ dairy ⚠ eggs

Equipment Needed

deep fryer or pot mixing bowl whisk

Presentation Guide

Vessel: plate

Garnishes: cinnamon syrup drizzle

Accompaniments: api morado, hot chocolate

Ingredients

2 cups flour
2 eggs
1/2 cup milk
2 tbsp melted butter
1 tsp baking powder
Pinch of salt
Oil for frying
For syrup: 1 cup panela or brown sugar, 1 cup water, 2 cinnamon sticks, 3 cloves

Instructions

1
Mix flour, baking powder, and salt. Add eggs, milk, and melted butter. Knead into a soft dough.
2
Rest dough 30 min. Roll into small balls, then flatten into discs.
3
Heat oil to 175°C. Fry discs until puffed and golden, about 2-3 min per side.
4
Make syrup: boil panela with water, cinnamon, and cloves until thickened, about 15 min.
5
Drain buñuelos on paper towels.
6
Serve warm, drizzled generously with cinnamon syrup.

💡

Did You Know?

During Bolivian Christmas, families gather to make buñuelos together — the first one off the fryer always goes to the youngest child.

Chef's Notes

Equipment Tips

deep fryer or pot
mixing bowl
whisk

Garnishing

cinnamon syrup drizzle

Accompaniments

api morado, hot chocolate

The Story Behind Buñuelos Bolivianos

Buñuelos came to Bolivia with Spanish missionaries and colonizers. The Andean adaptation uses local panela cane sugar for the syrup and adds warming spices suited to the cold highland climate. They became inseparable from Christmas celebrations and Carnival festivities, where street vendors sell them from enormous bubbling pots of oil.

🕐 Traditionally enjoyed christmas, carnival, breakfast 📜 Origins: Spanish colonial

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