Buñuelos or bunuelos are balls of fried wheat-based dough, crisp on the outside and soft on the inside. The dough is commonly flavored with anise seeds and fried in hot oil, akin to doughnuts. They can be savory or sweet and come in different shapes and sizes. Guatemala’s version of buñuelos is a round ball of dough, fried, then bathed in a golden syrup made from brown sugar and anise.
For The Syrup
For The Dough
Make The Syrup
1. Combine the water, brown sugar, and anise seeds in a medium saucepan. Over medium heat, stir the mixture until the sugar has dissolved.
2. Increase the heat and bring the liquid to a boil. Regulate the heat so that the mixture is simmering.
3. Cook for about 20 minutes until it has reduced to about 1 ¼ cups. Set the syrup aside to cool.
Preparing The Dough
1. Stir together flour, baking powder, and salt. Set aside.
2. In a medium saucepan, combine the water, anise seeds, and lard and bring to a boil over medium-high heat.
3. When the lard or shortening has melted and is boiling, remove it from heat. Stir in the flour mixture all at once. Return to the heat and continue stirring for a minute or two. The dough will be ready when it pulls away from the sides of the pan.
4. Remove the saucepan from the heat for the last time and add the eggs, beating well after each addition. The dough should be very soft and only just hold its shape.
Time To Fry
1. In a large, heavy skillet, heat about ½ inch of oil until it is smoking.
2. Flour your hands well and break off a piece of dough.
3. Roll it into a ball about the size of a golf ball.
4. Carefully slip them into the oil. Be sure not to crowd the skillet (cook separate batches, if necessary).
5. Drain the fried balls on paper towels.
6. Sprinkle white or confectioner’s sugar over them.
7. Serve warm, and drizzle the syrup over them.
For The Syrup
For The Dough
Make The Syrup
1. Combine the water, brown sugar, and anise seeds in a medium saucepan. Over medium heat, stir the mixture until the sugar has dissolved.
2. Increase the heat and bring the liquid to a boil. Regulate the heat so that the mixture is simmering.
3. Cook for about 20 minutes until it has reduced to about 1 ¼ cups. Set the syrup aside to cool.
Preparing The Dough
1. Stir together flour, baking powder, and salt. Set aside.
2. In a medium saucepan, combine the water, anise seeds, and lard and bring to a boil over medium-high heat.
3. When the lard or shortening has melted and is boiling, remove it from heat. Stir in the flour mixture all at once. Return to the heat and continue stirring for a minute or two. The dough will be ready when it pulls away from the sides of the pan.
4. Remove the saucepan from the heat for the last time and add the eggs, beating well after each addition. The dough should be very soft and only just hold its shape.
Time To Fry
1. In a large, heavy skillet, heat about ½ inch of oil until it is smoking.
2. Flour your hands well and break off a piece of dough.
3. Roll it into a ball about the size of a golf ball.
4. Carefully slip them into the oil. Be sure not to crowd the skillet (cook separate batches, if necessary).
5. Drain the fried balls on paper towels.
6. Sprinkle white or confectioner’s sugar over them.
7. Serve warm, and drizzle the syrup over them.
💡 Chef’s Notes: