Buñuelo
A fried dough fritter found across Spain and Latin America, either a puffy ball or a thin crisp disk, usually finished with sugar or syrup.
- Cakes, cookies, pastries and baked goods
- al-Andalus
Also called: birmuelo, bolinho, bonuelo
Buñuelos come in many forms. In Spain they are often small hollow puffs of choux-like dough, sometimes filled with cream, and eaten around Lent and All Saints' Day. In Mexico they are commonly thin, wide disks of rolled dough fried until crackly and sprinkled with cinnamon sugar or drenched in piloncillo syrup, while Colombian buñuelos are cheese-rich balls eaten at Christmas.
Frying dough and sweetening it with honey was already part of cooking in medieval Muslim Spain, and buñuelos later spread with Spanish settlers throughout the Americas. Today they are especially linked to the Christmas season.
Bake it at VanillaGoods
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RecipeBuñuelos de Viento (Mexican Rosette Fritters)1 hr 25 min · Makes 30 pieces -
RecipeBuñuelos de Viento (Spanish Puffed Fritters)1 hr 5 min · Makes 30 fritters
Related entries
Sources
Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.
- Buñuelos, pilas de crujiente sabor navideño, Secretaría de Agricultura y Desarrollo Rural (Government of Mexico)