Buñuelos

Buñuelos are a popular fried dough fritter enjoyed in Spain and Latin America. The name derives from the Old Spanish word "buño," meaning a small loaf. Their exact origin is debated, but they have a long history, with some sources tracing them back to Moorish influences in Spain. Variations of buñuelos exist across different regions, differing in shape, ingredients, and preparation methods.

Commonly, buñuelos are made from a simple dough, often containing flour, eggs, and milk or water, sometimes with leavening agents like yeast or baking powder. The dough can be shaped into balls, disks, or other forms before being deep-fried until golden brown and puffed. Once fried, they are typically coated in sugar, sometimes mixed with cinnamon, or drizzled with syrup. Sweet buñuelos are the most prevalent, often served as a dessert or snack, especially during holidays like Christmas and Lent. Savory versions also exist in some culinary traditions, though they are less common. The texture of buñuelos can range from light and airy to slightly chewy, depending on the recipe. They are a versatile treat enjoyed by many for their sweet flavor and satisfying crunch.