Bolivian Buñuelos - Easy Fried Donut Recipe

Welcome to a truly delightful journey into the heart of Bolivian cuisine! If you've been searching for an authentic recipe for fried donuts that's both easy to follow and incredibly rewarding, you've found your sweet spot. Today, we're diving into the irresistible world of Buñuelos, a beloved sweet treat recipe that brings warmth, comfort, and a touch of South American magic to any table. These fluffy, golden-fried delights are a staple in Bolivia, often enjoyed during holidays or as a special breakfast treat, drenched in a rich, spiced molasses syrup. Forget complicated donuts dough recipe searches; our easy donut recipe guides you through every step, ensuring a perfect batch of donuts homemade recipe every time. Get ready to master this classic fried bread recipe and discover the joy of making these incredible yeast-based wonders right in your own kitchen!

Ingredients

• For the Buñuelos:
• 3 cups (360g) all-purpose flour, plus more for dusting
• 1/4 cup (50g) granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/2 teaspoon salt
• 1 cup (240ml) warm milk (105-115°F / 40-46°C)
• 1 large egg, lightly beaten
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Vegetable oil, for frying (about 4-6 cups)
• For the Molasses Syrup (Miel de Chancaca/Panela):
• 1 cup (240ml) water
• 1/2 cup (120g) dark molasses (or grated panela/piloncillo)
• 1 cinnamon stick
• 2-3 whole cloves
• 1 strip of orange peel (about 2 inches long)

Directions

1. Part 1: Making the Buñuelos Dough
2. Activate the Yeast: In a large mixing bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. This shows your yeast is active and ready to work!
3. Combine Wet Ingredients: To the foamy yeast mixture, add the lightly beaten egg, melted butter, and vanilla extract. Whisk everything together until well combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt.
5. Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a stand mixer with a dough hook attachment. Mix until a shaggy dough forms.
6. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. If using a stand mixer, knead on medium speed for 5-7 minutes. The dough should spring back when gently poked.
7. First Rise: Lightly grease a clean bowl with a little vegetable oil. Place the dough in the bowl, turning once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
8. Part 2: Preparing the Molasses Syrup
9. Combine Ingredients: While the dough is rising, combine the water, dark molasses (or grated panela/piloncillo), cinnamon stick, whole cloves, and orange peel in a small saucepan.
10. Simmer: Bring the mixture to a gentle boil over medium heat, stirring occasionally to dissolve the molasses.
11. Reduce: Once boiling, reduce the heat to low and let it simmer for 15-20 minutes, or until the syrup has thickened slightly. It should be thick enough to coat the back of a spoon.
12. Strain: Remove from heat, take out the cinnamon stick, cloves, and orange peel. Set the syrup aside to cool slightly. It will thicken more as it cools.
13. Part 3: Shaping and Frying the Buñuelos
14. Deflate the Dough: Once the dough has doubled, gently punch it down to release the air.
15. Divide and Shape: Turn the dough out onto a lightly floured surface. Divide the dough into 12-15 equal pieces. Roll each piece into a smooth ball.
16. Flatten: With lightly floured hands or a rolling pin, flatten each dough ball into a disc about 4-5 inches (10-12 cm) in diameter and about 1/4 inch (0.6 cm) thick. You can make a small hole in the center of each disc if you prefer a donut-like shape, or leave them as flat discs.
17. Heat Oil: Pour enough vegetable oil into a deep pot or Dutch oven to reach about 2-3 inches (5-7 cm) deep. Heat the oil over medium-high heat to 350-375°F (175-190°C). Use a thermometer for accuracy; if the oil is too cool, the buñuelos will be greasy; if too hot, they'll burn before cooking through.
18. Fry the Buñuelos: Carefully place 2-3 buñuelos into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and puffed up.
19. Drain: Using a slotted spoon or tongs, remove the fried buñuelos and place them on a plate lined with paper towels to drain excess oil.
20. Serve: Serve the warm Buñuelos immediately, drizzled generously with the prepared molasses syrup. Enjoy!