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.

Cuban Bunuelos – Best Authentic Recipe

Name: Cuban Bunuelos
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Cuban
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

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

Scale

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

Cook Mode Prevent your screen from going dark

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