Traditional Bolivian Christmas Recipes: Buñuelos (Deep Fried Sweetbread)
by Alura Gonzales
(Santa Cruz, Bolivia)
Buñuelos are a soft doughy sweetbread that is deep fried, much 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 teaspoons 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 | Bolivian Desserts
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.