"Buñuelos (alternatively spelled bimuelos, birmuelos, bermuelos, burmuelos, bunyols, bonuelos) are fritters of Spanish origin. They are a popular snack in many Latin American countries, the Philippines, Turkey, Greece, Morocco, and are a tradition at Christmas, Ramadan and among Sephardic Jews. They are an "essential" dish in Mexican cuisine."
"Buñuelos "most likely originated with Sephardic Jews or Arabs", and "when these groups were forced out of Spain during the Spanish Inquisition, they took the dish to their new homelands." Buñuelos typically consist of a simple, wheat-based yeast dough, often flavored with anise, that is thinly rolled, cut or shaped into individual pieces, then fried and finished off with a sweet topping. Buñuelos may be filled with a variety of things, ranging from cheese to yams. They can be round in ball shapes or disc shaped."
---------------------------------------------------------------------------------------------------------------------------
Buñuelos are a type of Latin-American fried pastry.
Ingredients
• 5 eggs
• 1/4 cup white sugar
• 1 teaspoon vegetable oil
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 1 cup vegetable oil for frying
Directions
1. In a large bowl combine eggs with 1/4 cup sugar and beat until thick and lemon-colored. Add the oil. Combine separately 1-1/2 cups of the flour, the baking powder and the salt.
2. Gradually add this to the egg mixture and beat well.
3. Turn dough out onto a floured board (use remaining 1/2 cup flour) and knead thoroughly until dough is smooth.
4. Shape dough into sixteen balls. Roll each one into a circle about 5 inches in diameter. Let stand uncovered on waxed paper for about 10 minutes.
5. Heat oil in a deep fry pan to 350 degrees F (175 degrees C). Fry circles until golden brown, turning once. Drain on paper towels. Sprinkle with sugar/cinnamon mixture. Store in an airtight container.
-----------------------------------------------------------------------------------------------------------------------------
Regional adaptations
"In Mexican buñuelos are made from a yeasted dough with a hint of anise that is deep-fried, then drenched in a syrup of brown sugar, cinnamon, and guava. Buñuelos are commonly served in Mexico and other Latin American countries with powdered sugar, a cinnamon and sugar topping, or hot sugar cane syrup (piloncillo) and are sold in fairs, carnivals, and Christmas events such as Las Posadas."
"There are references to buñelos in Majorca, Catalonia or in Valencia; there also buñuelos in Turkey, India, and Cuba; buñuelos in Russia. Jews in Turkey make buñuelos with matzo meal and eat them during Passover. They are also popular during Hanukkah."
"In The Netherlands there is a similar dish called oliebollen (which simply translates into balls of oil, referring to the fact that they are prepared by deep frying), traditionally served on New Year's Eve. The dough is sweetened with vanilla extract and can contain raisins or currants. The finished product can also be filled with cream to form Berliner Bollen."
"At a Mexican Restaurant Association event in Kansas City, buñuelos served with "honey" from panela was among the traditional Mexican foods."
Holiday recipes deserve a dedicated section because of their variety and richness.
Resources:
