If you’re searching for a show-stopping Cuban dessert that brings nostalgic joy and irresistible flavor, Cuban Bunuelos are it. These pillowy, golden fried pastries—made with yuca and malanga—are a staple during Noche Buena and New Year’s Eve celebrations. What sets them apart is their unique figure-eight shape and a decadent cinnamon-anise syrup that soaks into every bite. Cuban Bunuelos are more than a treat—they’re a tradition, comfort food, and crowd-pleaser wrapped into one sweet bite.
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Why You’ll Love These Cuban Bunuelos
Cuban Bunuelos are not just delicious—they’re deeply rooted in Cuban holiday culture and perfect for festive occasions. They’re naturally gluten-free (depending on flour used), family-friendly, and carry an authentic taste of Latin tradition. Their texture is both crispy on the outside and soft, doughy inside—ideal for soaking up syrup. Whether you’re recreating your abuela’s recipe or discovering it for the first time, this version brings a warm, aromatic twist to your dessert table.
What You’ll Need to Make Cuban Bunuelos
• Yuca: The starchy base that delivers structure and a slightly sweet flavor.
• Malanga: Adds softness and creaminess to the dough.
• Egg: Binds everything together for a cohesive, pliable dough.
• Anise Extract: Provides the signature licorice-like flavor Cuban Bunuelos are known for.
• Salt: Enhances and balances the sweetness.
• All-Purpose Flour: Adds elasticity and helps form the dough without overpowering the root flavors.
• Vegetable Oil: Perfect for frying—neutral in flavor and high smoke point.
For the Cinnamon-Anise Syrup:
• Granulated Sugar: Creates a glossy, sticky coating that sweetens every bite.
• Water: Helps dissolve the sugar into syrup.
• Cinnamon Stick: Adds a warm, spicy aroma.
• Star Anise: Echoes the flavor in the dough for consistency and depth.
• Lime Juice & Zest: Balances sweetness with citrusy brightness.
Ingredient Swaps You Can Try
If malanga isn’t available, swap in boniato (Cuban sweet potato) or calabaza (Caribbean pumpkin) for a slightly different but equally delicious base. You can even use just yuca if needed. No anise extract? A few crushed fennel seeds or a dash of star anise in the dough can offer a similar flavor. For a gluten-free option, substitute cassava flour for the all-purpose flour—just adjust for texture.
How to Make Cuban Bunuelos Step-by-Step
- Make the syrup first. In a saucepan, combine sugar, water, cinnamon stick, star anise, lime juice, and lime zest. Bring to a boil while stirring. Once boiling, reduce to medium heat and simmer for 5 minutes. Remove from heat and discard spices. Let cool and set aside.
- Cook the root vegetables. In a large pot or Dutch oven, add cubed yuca and malanga. Cover with water and bring to a boil. Simmer for 20–30 minutes until fork-tender but not mushy. Drain and remove the fibrous core from yuca.
- Prepare the dough. Mash yuca and malanga until smooth using a masher or ricer. Add egg, anise extract, and salt, mixing thoroughly. Stir in flour gradually, kneading until a soft, non-sticky dough forms. Use a floured surface if needed.
- Shape the bunuelos. Divide the dough into 12–14 pieces. Roll each into a rope (14 inches long, ½ inch thick). Shape into figure eights, pressing ends firmly to seal.
- Fry to perfection. Heat 3–4 inches of oil in a deep skillet to 375ºF. Fry bunuelos in batches for 2–3 minutes per side until golden brown. Avoid overcrowding the pan. Transfer to paper towels to drain.
- Serve warm with syrup. Spoon cinnamon-anise syrup over the bunuelos or serve on the side for dipping. Enjoy the contrast of crispy exterior and doughy interior soaked in spiced sweetness.
Pro Tips for the Perfect Bunuelos
• Watch the texture. Avoid overcooking the vegetables to prevent mushy dough.
• Seal the dough. Make sure the figure-eight shapes are sealed tightly to prevent them from opening while frying.
• Temperature control. Maintain oil at 375ºF for even frying. Use a thermometer for accuracy.
• Avoid crowding. Fry in small batches to ensure consistent color and texture.
• Let them rest. After frying, give them a minute before drizzling syrup to preserve crispness.
Serving Suggestions & Flavor Variations
Serve Cuban Bunuelos alongside a hot cup of Café Cubano or with a scoop of vanilla ice cream for an elevated dessert. Try rolling them in cinnamon sugar before adding syrup for a crunchy twist. For a citrusy version, add orange zest to the dough. Want a festive touch? Infuse the syrup with clove or dark rum.
Make-ahead tip: Freeze shaped dough (uncooked) in a floured freezer bag for up to six months. Fry straight from frozen, adding a few extra seconds to cooking time.
A Cultural Staple With Sweet History
Cuban Bunuelos aren’t just about flavor—they’re about family, memories, and celebration. Traditionally enjoyed on Christmas Eve (Noche Buena) or New Year’s Eve, they’re a cherished part of Cuban cuisine. Their figure-eight shape symbolizes eternity, making them a fitting dessert to end the year. Sweet, spiced, and made with love, they represent the essence of Cuban holiday gatherings.
Bring the tradition home with this authentic Cuban Bunuelos recipe. Whether you’re honoring family roots or just discovering these festive fritters, you’ll find their warm, sweet flavor impossible to resist.
Conclusion: Bring Cuban Tradition to Your Table
Whether you’re looking to recreate a cherished family memory or explore a classic Cuban dessert for the first time, Cuban Bunuelos offer a sweet, spiced, and delightfully doughy experience that’s perfect for the holidays or any time you want to indulge. The blend of yuca, malanga, and aromatic anise-cinnamon syrup makes each bite rich in texture and tradition. Easy enough for home cooks yet special enough for festive gatherings, these bunuelos are a must-try treat that captures the heart of Cuban cuisine. Serve them warm, drizzle them generously, and enjoy a little taste of Havana with every bite.
Frequently Asked Questions About Cuban Bunuelos
What’s the best substitute for malanga in Cuban Bunuelos?
If malanga isn’t available, you can substitute it with boniato (Cuban white sweet potato), regular sweet potato, or calabaza (Caribbean pumpkin). These ingredients offer similar starch and softness that help form the dough. Using only yuca is also a traditional and acceptable variation.
Can I make Cuban Bunuelos ahead of time?
Yes, you can make the dough in advance and freeze it for up to 6 months. Simply shape the dough into figure eights, dust with flour, and store in a freezer-safe bag. When you’re ready to enjoy them, fry from frozen—just allow for a slightly longer cooking time. You can also refrigerate the shaped dough for up to 1 day before frying.
Why do my Bunuelos fall apart or explode when frying?
This usually happens when the ends of the dough ropes aren’t sealed tightly or if the oil is too hot. Ensure you firmly press the ends together when shaping, and maintain the oil at around 375ºF using a thermometer. Avoid overcrowding the pan, which can lower oil temperature and lead to uneven frying.
More Relevant Recipes
- Apple Pumpkin Streusel Muffins: These moist and flavorful muffins blend the warm spices of fall with a crumbly streusel topping. Much like Cuban Bunuelos, they offer a comforting texture and spiced sweetness that’s perfect for holiday breakfasts or dessert tables.
- Homemade Fresh Pumpkin Pie: A classic dessert made from scratch with fresh pumpkin puree and warm spices. This rich, velvety pie is a close cultural cousin to Cuban Bunuelos, sharing that holiday warmth and indulgence in every bite.
- Vegan Blueberry Ghost Hand Pies: These charming hand pies feature a crisp, golden crust with sweet blueberry filling. While different in shape, they resonate with Cuban Bunuelos through their fried pastry essence and appeal as a festive, fun treat.
Cuban Bunuelos
- Total Time: 1 hour
- Yield: 14 bunuelos
- Diet: Vegetarian
Description
Cuban Bunuelos are traditional Cuban fried pastries made with mashed yuca and malanga, shaped into figure-eights and served with a sweet, aromatic cinnamon-anise syrup. These golden, crispy-on-the-outside and soft-on-the-inside treats are popular during holidays like Christmas Eve and New Year’s, bringing a nostalgic and festive flavor to your dessert table.
Ingredients
- 2 cups granulated sugar – for making the syrup base
- 1 cup water – to dissolve sugar for syrup
- 1 cinnamon stick – for warm, spiced flavor in syrup
- 2 whole star anise – adds licorice-like aroma to syrup
- 1 tablespoon fresh lime juice – balances sweetness in syrup
- 1/2 teaspoon lime zest – enhances citrus brightness in syrup
- 1 lb yuca, peeled and cut into 1-inch cubes – base for dough
- 1 lb malanga, peeled and cut into 1-inch cubes – adds softness and texture
- 1 large egg, whisked – binds dough ingredients
- 1 teaspoon anise extract – traditional Cuban flavor
- 1 teaspoon salt – enhances overall taste
- 1/3 cup all-purpose flour – gives structure to dough
- Vegetable oil for frying – neutral oil with high smoke point
Instructions
- In a saucepan, combine sugar, water, cinnamon stick, star anise, lime juice, and lime zest. Bring to a boil while stirring constantly.
- Reduce heat to medium and simmer for 5 minutes. Remove from heat and discard cinnamon stick and star anise. Let syrup cool and set aside.
- In a large pot, boil yuca and malanga with enough water to cover. Simmer for 20–30 minutes until fork-tender, but not mushy. Drain and remove yuca’s fibrous core.
- Transfer to a bowl and mash thoroughly until smooth. Mix in whisked egg, anise extract, and salt.
- Add flour and knead until a smooth, soft dough forms. If needed, use a floured surface to finish kneading.
- Divide dough into 12–14 equal pieces. Roll each into a 14-inch long, 1/2-inch thick rope, then shape into a figure-eight. Seal ends well.
- Heat 3–4 inches of vegetable oil in a deep skillet to 375ºF. Fry bunuelos in batches for 2–3 minutes per side until golden brown.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve warm, drizzled or dipped in the cinnamon-anise syrup.
Notes
- You may substitute malanga with boniato or sweet potato.
- Dough can be frozen for up to 6 months before frying.
- Ensure figure-eight ends are sealed to prevent bursting during frying.
- Use a thermometer to maintain consistent frying temperature.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Cuban
Nutrition
- Serving Size: 1 bunuelo
- Calories: 209 kcal
- Sugar: 31 g
- Sodium: 180 mg
- Fat: 1 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0.001 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 13 mg