Buñuelos are a very traditional dessert in Guatemala. They are especially popular during holidays, but they are eaten throughout the year. They are small fried dough balls that become crisp on the outside and soft inside. After frying, they are served with a warm sweet syrup made from panela (unrefined cane sugar). They are often sold by street vendors in the evening and served warm in a bowl with syrup poured on top.
😌 Difficulty: Medium
⏱️ Preparation time: 20 minutes
🔥 Cooking time: 20 minutes
⏳ Total time: 40 minutes
👥 Servings: 4
Ingredients
For the dough:
- 250 g all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon sugar
- 1 egg
- 180 ml milk
- 1 tablespoon melted butter
- Oil for frying
For the syrup:
- 150 g brown sugar (or panela – unrefined cane sugar)
- 250 ml water
- 1 small cinnamon stick
- 1 strip orange peel
Instructions
- In a bowl, mix flour, baking powder, and sugar.
- Add egg, milk, and melted butter. Mix until a smooth, thick batter forms. It should be soft but not runny.
- In a small saucepan, combine brown sugar, water, cinnamon stick, and orange peel. Bring to a boil, then reduce heat and simmer for about 10 minutes until slightly thickened. Remove cinnamon and orange peel.
- Heat oil in a deep pan to about 170-180°C.
- Using two spoons, drop small portions of batter into the hot oil.
- Fry for 3-4 minutes, turning gently, until golden brown on all sides.
- Remove and place on paper towel to drain excess oil.
- Serve warm with the syrup poured generously over the top.
SpinThatCuisine Tip 💡
Do not make the oil too hot. If the outside browns too quickly, the inside will stay raw. Medium heat gives the best texture.