Cuban Bunuelos are delicious fried pastries made from root vegetables like yuca and malanga, shaped into figure eights, and coated in a homemade cinnamon-anise syrup. These treats are traditionally served during Cuban holiday celebrations like Christmas Eve and New Year’s Eve, making them a beloved traditional Cuban dessert. The combination of crispy exteriors and pillowy interiors filled with flavor creates an irresistible experience. Let’s dive into how to make these sweet Cuban fritters that are sure to impress your family and friends!
Why You’ll Love This Cuban Bunuelos
This Cuban Bunuelos recipe is not only easy to make, but it also encapsulates the cultural significance of buñuelos in Cuba. Here are a few reasons why you’ll fall in love with these fried Cuban dough balls:
- Perfect for festive occasions, especially as Cuban holiday treats.
- Unique flavor profile from the combination of yuca and malanga.
- Can be adapted with different spices for personalized taste.
- They bring a taste of Cuba to your kitchen.
- Serving them with cinnamon syrup adds an extra layer of sweetness.
- A vegetarian-friendly option that everyone can enjoy.
Ingredients for Cuban Bunuelos
Gather these items:
- 2 cups granulated sugar
- 1 cup water
- 1 cinnamon stick
- 2 whole star anise
- 1 tablespoon fresh lime juice from 1 lime, plus 1/2 teaspoon lime zest
- 1 lb yuca, peeled and cut into 1-inch cubes
- 1 lb malanga, peeled and cut into 1-inch cubes
- 1 large egg, whisked
- 1 teaspoon anise extract
- 1 teaspoon salt
- 1/3 cup all-purpose flour, plus more for dusting
- Vegetable oil for frying
How to Make Cuban Bunuelos Step-by-Step
- Step 1: In a saucepan, combine granulated sugar, water, cinnamon stick, star anise, lime juice, and lime zest. Bring to a boil while stirring constantly, then reduce the heat and simmer for 5 minutes. Remove from heat, discard the cinnamon stick and star anise, and set the syrup aside to cool.
- Step 2: In a large pot, add the cubed yuca and malanga, covering them with enough water. Bring to a boil, then reduce the heat and simmer for 20-30 minutes until tender but not mushy.
- Step 3: Drain the vegetables, transfer them to a bowl, and mash until smooth using a potato ricer or masher.
- Step 4: Add the beaten egg, anise extract, and salt to the mashed vegetables, mixing until combined. Gradually incorporate the flour, kneading until a smooth, soft dough forms.
- Step 5: Divide the dough into 12-14 equal pieces. Roll each piece into a 14-inch long rope, then shape each rope into a figure 8, pressing the ends together to seal.
- Step 6: Heat vegetable oil in a deep skillet or Dutch oven to 375°F (190°C). Fry the bunuelos in batches, cooking for about 2-3 minutes per side, until golden brown. Transfer them to paper towels to drain excess oil.
- Step 7: Serve the bunuelos with the cinnamon-anise syrup, spooning it over the pastries or serving it on the side for dipping.
Pro Tips for the Perfect Cuban Bunuelos
Keep these in mind:
- Traditionally served during Cuban holiday celebrations like Christmas Eve and New Year’s Eve.
- These treats are crispy on the outside and pillowy soft on the inside.
- For extra flavor, consider adding a pinch of nutmeg or cardamom to the dough.
- Ensure the oil is at the right temperature to prevent the bunuelos from absorbing too much oil.
Best Ways to Serve Cuban Bunuelos
Here are some delightful serving suggestions:
- Drizzle with the homemade cinnamon-anise syrup for a sweet finish.
- Serve alongside a scoop of vanilla ice cream for a decadent dessert.
- Pair with fresh fruit to balance the sweetness.
How to Store and Reheat Cuban Bunuelos
For optimal flavor and texture, store leftover cuban buñuelos in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes. This keeps them crispy without drying out the dough.
Frequently Asked Questions About Cuban Bunuelos
What are Cuban buñuelos?
Cuban buñuelos are sweet Cuban fritters made from root vegetables, typically yuca and malanga, and are commonly served during holiday celebrations.
Can I make Cuban Bunuelos ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it. However, it’s best to fry them fresh for the best texture.
How do I avoid common mistakes with Cuban Bunuelos?
Ensure the oil is hot enough before frying and avoid overcrowding the pan. This helps achieve that golden-brown color and crispy texture.
Variations of Cuban Bunuelos You Can Try
Consider these fun twists on the traditional recipe:
- Try adding coconut flakes to the dough for a tropical twist.
- Experiment with different spices like allspice or ginger for unique flavors.
- Make a savory version by reducing sugar and adding cheese to the dough.
With these tips and variations, you can create your own authentic Cuban Bunuelos that will delight everyone at your table!
For more delicious recipes, check out our latest recipes or try making cranberry orange pancakes for a delightful breakfast.
For more information on the cultural significance of buñuelos, you can visit The Spruce Eats for a detailed overview.
Additionally, if you’re interested in other Cuban dishes, you might enjoy our creamy potato soup or sweet potato biscuits.
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Delicious Cuban Bunuelos: 7 Steps to Perfection
- Total Time: 1 hour
- Yield: 12-14 bunuelos 1x
- Diet: Vegetarian
Description
Cuban Bunuelos are delicious fried pastries made from root vegetables like yuca and malanga, shaped into figure eights, and coated in a homemade cinnamon-anise syrup.
Ingredients
- 2 cups granulated sugar
- 1 cup water
- 1 cinnamon stick
- 2 whole star anise
- 1 tablespoon fresh lime juice from 1 lime, plus 1/2 teaspoon lime zest
- 1 lb yuca, peeled and cut into 1-inch cubes
- 1 lb malanga, peeled and cut into 1-inch cubes
- 1 large egg, whisked
- 1 teaspoon anise extract
- 1 teaspoon salt
- 1/3 cup all-purpose flour, plus more for dusting
- Vegetable oil for frying
Instructions
- In a saucepan, combine sugar, water, cinnamon stick, star anise, lime juice, and lime zest. Bring to a boil while stirring constantly, then reduce the heat and simmer for 5 minutes. Remove from heat, discard the cinnamon stick and star anise, and set the syrup aside to cool.
- In a large pot, add the cubed yuca and malanga, covering them with enough water. Bring to a boil, then reduce the heat and simmer for 20-30 minutes until tender but not mushy.
- Drain the vegetables, transfer them to a bowl, and mash until smooth using a potato ricer or masher.
- Add the beaten egg, anise extract, and salt to the mashed vegetables, mixing until combined. Gradually incorporate the flour, kneading until a smooth, soft dough forms.
- Divide the dough into 12-14 equal pieces. Roll each piece into a 14-inch long rope, then shape each rope into a figure 8, pressing the ends together to seal.
- Heat vegetable oil in a deep skillet or Dutch oven to 375°F (190°C). Fry the bunuelos in batches, cooking for about 2-3 minutes per side, until golden brown. Transfer them to paper towels to drain excess oil.
- Serve the bunuelos with the cinnamon-anise syrup, spooning it over the pastries or serving it on the side for dipping.
Notes
- Traditionally served during Cuban holiday celebrations like Christmas Eve and New Year’s Eve.
- These treats are crispy on the outside and pillowy soft on the inside.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Cuban
Nutrition
- Serving Size: 1 bunuelo
- Calories: 209
- Sugar: 20g
- Sodium: 100mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Cuban Bunuelos, fried pastries, holiday dessert
