🇧🇴 Bolivian Cuisine

Buñuelos Bolivianos

Bolivian Fried Dough with Syrup

Prep Time 20 min

Servings 8

Difficulty Easy

Calories 278 kcal

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

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

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.