Bolivian Fried Dough (Buñuelos)

Bolivian Fried Dough (Buñuelos)

Bolivian Fried Dough (Buñuelos) are light, airy fried dough rounds flavored with a hint of anise, crisped to golden perfection and finished with a dusting of powdered sugar and a drizzle of warm honey. Yeast-leavened for a tender, slightly chewy interior, they are best enjoyed fresh and warm, often paired with hot chocolate or coffee. Distinctive for their delicate sweetness, aromatic spice, and fluffy texture, these festive treats are a beloved Bolivian holiday classic.

Ingredients:

• 2 tsp (10 ml) active dry yeast
• 1 tbsp (15 ml) dark brown sugar
• ¾ cup (117 ml) lukewarm water
• 2 large eggs
• 2 cups all-purpose flour
• ½ tsp (5 ml) salt
• ½ tsp (5 ml) ground anise
• ½ cup (118 ml) vegetable oil, plus more for frying
• Powdered sugar, for dusting
• Warm honey, for drizzling

Method:

In a small bowl, stir together the sugar and water until the sugar is dissolved. Sprinkle over the yeast and let sit for 5 minutes, until the yeast turns bubbly. Whisk in the eggs.

In a large bowl, whisk together the flour, salt, and ground anise. Add the wet ingredients and stir to combine. Cover with plastic wrap or a kitchen towel and let rise until the dough has doubled in volume, about 1 hour.

Heat a few inches of oil in a large skillet or wok until it reaches 350 F (177 C). Pour ½ cup (118 ml) of oil into a small bowl. Line a tray with paper towels.

Coat your hands in oil and pinch off a 2 tbsp (10 ml) piece of dough. Stretch out and flatten into a disk and tear a hole in the center (it doesn’t need to be a perfect hole like a donut, and multiple tears are fine, too!). Transfer to the fry oil and fry for 1 minute, then flip over and fry for another minute, or until the dough is golden brown. Transfer to the paper towel lined tray and repeat with remaining dough.

Dust Buñuelos with powdered sugar and drizzle with warm honey. Serve warm with hot chocolate or coffee.