Cuban Bunuelos with Cinnamon-Anise Syrup

Ingredients

• 400 g (2 cups)granulated sugar
• 240 ml (1 cup)water
• 1cinnamon stick
• 2whole star anise
• 15 ml (1 tablespoon) lime juice from 1 lime, plus 2.5 ml (1/2 teaspoon) lime zestfresh lime juice and zest
• 454 g (1 lb), peeled and cut into 2.5 cm (1-inch) cubesyuca
• 454 g (1 lb), peeled and cut into 2.5 cm (1-inch) cubesmalanga
• 1 large, whiskedegg
• 5 ml (1 teaspoon)anise extract
• 5 ml (1 teaspoon)salt
• 40 g (1/3 cup), plus more for dustingplain flour
• as neededvegetable oil for frying

Instructions

1. 1

   Make the syrup

   Put the sugar, water, cinnamon stick, star anise, lime juice and lime zest in a saucepan. Bring to the boil, stirring constantly, then reduce the heat to medium and simmer for 5 minutes. Take the pan off the heat, remove the cinnamon and star anise, and leave the syrup to cool.

2. 2

   Cook the roots

   Place the cubed yuca and malanga in a large pot or Dutch oven and add enough water to cover. Bring to the boil, reduce the heat to medium and simmer for 20–30 minutes, until fork-tender but not too soft or mushy. Drain and transfer to a bowl, then remove the fibrous core from the yuca.

3. 3

   Mash and knead

   Mash the yuca and malanga with a potato ricer or masher until no lumps remain. Mix in the beaten egg, anise extract and salt. Add the flour and knead until the dough is soft and smooth, but not sticky; use a clean, floured work surface if needed to incorporate everything.

4. 4

   Shape the dough

   Divide the dough into 12–14 equal pieces. Roll each piece into a rope about 36 cm (14 inches) long and 1.3 cm (1/2 inch) thick. Form each rope into a figure eight and press the ends together to seal. Transfer the shaped buñuelos to a baking sheet or large plate.

5. 5

   Fry until golden

   Pour 7.5–10 cm (3–4 inches) of oil into a deep skillet, enough to cover the buñuelos well, and heat over medium-high until it reaches 190°C (375°F). Fry in batches for about 2–3 minutes on each side, until golden brown, taking care not to crowd the pan. Drain on paper-towel-lined plates and repeat with the remaining buñuelos.

6. 6

   Serve with syrup

   Serve the buñuelos with the cinnamon-anise syrup on the side, or spoon it generously over them. They should be golden and well coated outside, with a pillowy, doughy centre.

What are Cuban buñuelos?

Cuban buñuelos are fried pastries made with yuca and malanga, two starchy root vegetables. They are shaped into figure eights and paired with a spiced syrup.

In Cuba, they are associated with festive occasions such as Noche Buena, or Christmas Eve, and New Year’s Eve. This version combines the roots’ soft, doughy texture with a fragrant cinnamon-anise syrup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 209 calories, 2g protein, 50g carbs, 1g fat.

The yuca, malanga, sugar and flour provide most of the carbohydrates; the egg contributes some protein, while frying oil supplies most of the fat. Balance a serving with fresh fruit or another less-sweet accompaniment, and use the syrup to taste.

The root vegetables

Yuca: Cook it until a fork can pierce it, but stop before it turns mushy. Once drained, remove its fibrous core before mashing.

Malanga: It cooks alongside the yuca and contributes to the soft dough. Using both roots gives the fritters their characteristic base.

Getting the dough right

Mash: Work the cooked roots until no lumps remain so the dough is even. A potato ricer or masher can be used.

Flour: Add it and knead until the dough feels smooth and soft rather than sticky. A lightly floured work surface helps if the mixture needs more working.

Shape and seal

Ropes: Divide the dough into 12–14 equal pieces and roll each into a rope about 36 cm long and 1.3 cm thick. Keeping the pieces similar in size helps them fry at a similar rate.

Joins: Form each rope into a figure eight and press its ends together firmly. A good seal helps the shape stay intact in the oil.

Frying cues

Oil depth: Use 7.5–10 cm of oil in a deep skillet so the buñuelos are well covered. Heat it to 190°C before frying.

Colour: Fry for about 2–3 minutes per side, until golden brown. Work in batches so the pan is not overcrowded, then drain the fritters on paper towels.

Cinnamon-anise syrup

Spices: Simmer sugar and water with a cinnamon stick and whole star anise for 5 minutes, then remove the spices. Lime juice and zest add a bright note to the syrup.

Serving: Let the syrup cool while you prepare the fritters. Offer it on the side or spoon it over the buñuelos just before serving.

When to serve them

These fritters are made for sharing at holiday gatherings, especially Christmas Eve and New Year’s Eve. Serve them warm with the syrup so each person can add as much as they like.

Their sweetness and fried texture also pair well with unsweetened coffee or tea.

Recipe notes & tips

• Cut the yuca and malanga into evenly sized cubes so they cook at a similar pace.
• Check the roots with a fork during the 20–30 minute simmer and drain them once tender, before they become mushy.
• Remove the yuca’s fibrous core before mashing.
• Flour your hands or work surface lightly if the dough sticks while shaping.
• Fry in batches and leave space around the buñuelos so they brown rather than crowd the pan.
• Let the syrup cool while you prepare and fry the dough.

Variations

• More lime: Add extra lime zest to the syrup for a brighter citrus flavour.
• Anise-forward: Add a little more anise extract to the dough for a stronger anise note.
• Extra cinnamon: Serve with a little ground cinnamon sprinkled over the syrup-coated fritters.
• Syrup on the side: Offer the syrup separately so everyone can choose how much to use.
• Smaller shapes: Divide the dough into more pieces and make shorter ropes for smaller fritters.

Common mistakes to avoid

• Overcooked roots: Stop simmering when a fork pierces them easily, before they turn mushy.
• Lumpy mash: Mash the cooked yuca and malanga thoroughly before adding the other dough ingredients.
• Sticky dough: Knead in the flour until smooth and use a lightly floured surface if needed.
• Loose figure eights: Press the rope ends together firmly so the shapes stay closed during frying.
• Oil not hot enough: Heat it to 190°C before adding the first batch.
• Crowded skillet: Fry in batches with room around each buñuelo so they can brown evenly.

How to store

Store cooled buñuelos in an airtight container in the fridge for up to 3 days, keeping the syrup separate if possible. Reheat in an oven until warmed through and serve with the syrup; they are best freshly fried.

Frequently asked questions