Recipe
Yuca and Malanga Buñuelos
Cuban yuca and malanga buñuelos shaped like an eight, fried and bathed in cinnamon and vanilla syrup. The sweet of Christmas.
- Preparation25 min
- Cooking25 min
- Total time50 min
- Servings8 servings
- DifficultyMedium
Buñuelos are a typical dessert for the Christmas holidays in many countries, but you can eat them whenever you feel like it. They come to us as a legacy of Spanish cuisine, and Cubans have adapted them to the ingredients of our Island: yuca and malanga, well fried and bathed in syrup.
Ingredients
Check off the ingredients you have.
For the buñuelos
For the thread-point syrup
Method
Buñuelos
- Peel the yuca and malanga and cook them in boiling water, without letting them become too soft.
- Drain them and pass them through the finest blade of the meat grinder.
- Knead the ground root vegetables with the beaten egg, anise, salt and flour until the dough does not stick to your fingers.
- Take portions of dough and shape them into the number eight.
- Fry the buñuelos in hot oil until golden.
Thread-point syrup
- Put the sugar, water, lemon juice and cinnamon stick on the heat, and let it boil for about five minutes.
- Remove from heat and add the vanilla.
To serve
- Serve the buñuelos bathed in thread-point syrup.
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