Buñuels

Buñuelos are a type of fried dough fritter popular in Spain, Latin America, and other regions influenced by Spanish cuisine. The dish is often served as a dessert or a sweet snack. Buñuelos can vary widely in shape and ingredients depending on the region, but the basic preparation involves a dough that is deep-fried until golden brown and puffed.

Common variations include buñuelos de viento (wind fritters), which are light and airy, often filled with cream or custard. In Mexico, buñuelos are frequently served during the Christmas season and are typically flattened discs coated in cinnamon sugar. Other popular types include those made with yuca, plantain, or sweet potato, offering different textures and flavors.

The dough itself can be made from flour, eggs, and a leavening agent, or it can be a choux pastry base. Sometimes cheese or other savory ingredients are incorporated, though sweet versions are more common. The fried fritters are often drizzled with syrup, honey, or sprinkled with sugar and spices before serving. The history of buñuelos is believed to date back to the Moorish invasion of the Iberian Peninsula, with early recipes documented in the 16th century. Their popularity has spread globally, with each culture adapting the recipe to local tastes and ingredients.