Traditional Bolivian Christmas Recipes: Buñuelos (Deep Fried Sweetbread)
by Alura Gonzales
(Santa Cruz, Bolivia)
Buñuelos are a soft doughy sweetbread that is deep fried, in the same way doughnuts are made, with a similar flavor but a slightly more chewy texture, traditionally served drizzled with a syrup or honey. The buñuelos are often puffy with a crispy crust and air pockets on the inside.
2 tablespoons fresh yeast
1 cup warm water
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon anise
2 cups flour
3 cups butter
Molasses to taste
1/2 cup sunflower oil to moisten handsPreparation:
In a bowl, dissolve the sugar in water, add the fresh yeast, let it stand for about 7 minutes, then add the salt, anise, eggs and flour, mixing it slowly with your hand until you obtain a watery dough. Let the dough stand and rise twice before you start frying in hot butter or oil.Christmas Home Page   Christmas Traditions   Christmas Shop   Recipes
To fry, first spread oil over your hands, take a handful of dough with the fingertips and stretch it into a 4-inch round; rotating the dough occasionally to form a circle. When about to fry, poke a hole in the middle, and put in the frying pan with a stick or the back of a wooden spoon through the hole. Let it acquire a golden brown color on both sides before retiring and leave in a colander to drain away excess oil; then put all in a bowl to serve.
Serve with a jug of hot sugar cane syrup, molasses or honey for each person to add the desired amount on the buñuelo. Note: Some Bolivians prefer to eat their buñuelos covered in sifted powdered sugar.