Name: Buñuelos de Yuca
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Ingredients: ½ cup sugar ((white, granulated)); 2 star anise; 2 small sticks cinnamon; 1 dozen cloves; ½ pound yuca ((cassava)); 4 tablespoons sugar ((white, granulated)); 1 tablespoon salted butter ((salted)); 1 medium egg; 1 teaspoon baking powder; 3 teaspoons salt ((divided)); 1½ cups oil for frying ((soy, corn or peanut))

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Whenever I think of home, the warm, sweet scent of Buñuelos de Yuca instantly brings back memories of family gatherings. Imagine a sunny afternoon, laughter filling the air as my loved ones and I gather around the kitchen. The centerpiece? A plate of golden, crispy buñuelos, drizzled with spiced syrup, fresh from the fryer. It’s a treat that transcends generations, a recipe passed down from my grandmother, who would say, “These little bites encapsulate joy!” Making Buñuelos de Yuca is not just about the ingredients; it’s about the experience, the love, and the tradition that come with each bite. Every time I make them, I feel connected to my roots and the shared moments that come with cooking. Today, I want to share this cherished recipe with you, inviting you into the warmth of my kitchen.

Recipe Snapshot

Total Time:
1 hr 15 mins

Prep Time:
60 mins

Cook Time:
15 mins

Difficulty:
Medium

Calories:
150 kcal

Protein:
2 g

Diet:
Gluten-Free, Low FODMAP

Fat:
7 g

Tools Used:
Food Processor, Skillet, Frying Pan, Blender, Large Pot, Saucepan, Mixing Bowl, Peeler, Chef’s Knife

Why This Buñuelos de Yuca Is So Good

They’re Irresistibly Delicious

The moment you take a bite of Buñuelos de Yuca, the crispy exterior gives way to a soft, fluffy center that melts in your mouth. These delightful morsels are sweetened just right and are perfect when paired with the warm, spiced syrup.

Perfect for Any Occasion

Whether it’s a festive gathering or a simple family dinner, Buñuelos de Yuca always steal the show. They are versatile enough to be enjoyed as a dessert or a sweet snack, making them suitable for any occasion.

A Family Tradition

This recipe has been a part of my family’s history for generations. Each time I make it, I feel my grandmother’s spirit guiding me, reminding me of the importance of family and togetherness.

Easy to Make

Despite their impressive taste, Buñuelos de Yuca are surprisingly simple to prepare. You don’t need to be a professional chef to recreate this delicacy in your own kitchen.

Fun to Share

Sharing these buñuelos with friends and family creates a delightful bonding experience. Watching everyone’s faces light up as they taste the deliciousness is truly rewarding.

Customizable

While this recipe is traditional, you can always put your spin on it! Experiment with different spices or syrups to make it your own.

What Goes Into Buñuelos de Yuca

The ingredients for Buñuelos de Yuca are simple yet essential, creating a perfect harmony of flavors and textures. At its core is the yuca, which provides that signature fluffiness. Combined with warm spices like cinnamon, anise, and cloves, they elevate the sweetness of the dish, making it a true delight. Let’s explore the key players:

½ cup sugar (white, granulated) – This creates the base sweetness that’s crucial for the syrup.
2 star anise – Adds a unique aromatic flavor that complements the syrup.
2 small sticks of cinnamon – Infuses warmth and depth into the syrup.
1 dozen cloves – Brings a spicy kick that enhances the overall flavor profile.
½ pound yuca (cassava) – The main ingredient that gives buñuelos their distinct texture.
4 tablespoons sugar (white, granulated) – Used in the batter for sweetness.
1 tablespoon salted butter – Enhances richness and flavor.
1 egg (medium) – Binds the ingredients together and helps with the texture.
1 teaspoon baking powder – Ensures the buñuelos are light and fluffy.
3 teaspoons salt (divided) – Balances the sweetness and enhances flavors.
1½ cup oil for frying (soy, corn, or peanut) – Essential for achieving that crispy exterior.

How to Make Buñuelos de Yuca

Making Buñuelos de Yuca is a rewarding experience that fills your kitchen with delightful aromas. Follow these detailed steps to create these sweet treats:

Start by peeling the yuca. Chop it into small pieces, then rinse them well. Place the pieces into a small saucepan and cover with water. Add 1 teaspoon of salt and bring to a boil. Cook until the yuca is fork-tender, which should take about 15 minutes. Keep an eye on it, as cooking times may vary based on size.
Once cooked, remove the yuca from the heat. Drain the water and let it cool to room temperature. After cooling, carefully remove the center nerve from the yuca, as it can be tough.
Next, place the cooked yuca into a food processor or blender. Add the butter, egg, baking powder, 1 teaspoon of salt, and sugar. Blend until you achieve a smooth batter. The texture should be creamy and lump-free.
Transfer the batter to a bowl and cover it with plastic wrap. Chill it in the refrigerator for 3 hours, or if you’re in a hurry, you can put it in the freezer for about 20 minutes. This step is vital for achieving the right consistency.
While the batter is chilling, you can prepare the syrup. In a small saucepan, combine the remaining sugar, anise, cinnamon, and cloves with a cup of water. Simmer over low heat until the liquid reduces to half, creating a rich syrup. Once reduced, remove from heat and let it cool.
Now it’s time to fry! Heat the oil in a 1-quart saucepan over medium heat. Use a small spoon to scoop the batter and shape it into round balls using another spoon. Carefully drop them into the hot oil, ensuring not to overcrowd the pan.
Fry the buñuelos for about 3 to 5 minutes or until they turn golden brown all over. You may need to turn them occasionally for even cooking. As they fry, they’ll puff up and become crispy.
Once they are golden and crispy, remove them from the oil using a slotted spoon and place them on a paper towel to absorb any excess oil. It’s essential to act quickly while they are still warm!
To serve, place the freshly fried buñuelos into small bowls or dessert glasses. Drizzle the cooled syrup generously over each serving. They’re best enjoyed immediately while warm and crispy!

Things Worth Knowing

Don’t skip the chilling: Chilling the batter is essential for achieving the right texture. It helps the buñuelos hold their shape and be fluffy.
Watch the oil temperature: Make sure your oil is at the right temperature. If it’s too hot, the buñuelos might burn; too cold, and they’ll absorb too much oil.
Serve warm: Buñuelos de Yuca are best served fresh out of the fryer. The texture and flavor are at their peak when warm.
Experiment with flavors: You can add different spices or even citrus zest to the batter for a unique twist on the traditional recipe.

Pro Tips and Tweaks

Making Buñuelos de Yuca is a delightful experience, but a few pro tips can elevate your dish even further. Here are some suggestions to help you make the best buñuelos:

Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat in a toaster oven to restore crispness.
Freezing: You can freeze uncooked buñuelos before frying. Just shape them and place them on a baking sheet. Once frozen, transfer to a zip-top bag and fry directly from frozen, adding a minute or two to the cooking time.
Pairing: These sweet treats are perfect for a dessert table. Pair them with fresh fruits or a dollop of whipped cream for added indulgence.
Variations: Feel free to customize your buñuelos by adding ingredients like shredded coconut or chocolate chips to the batter.
Serving: Serve in individual bowls for an elegant presentation at gatherings. A sprinkle of powdered sugar on top can also add a nice touch.
Healthier options: For a lighter version, you can bake them instead of frying. Just brush them with a little oil and bake until golden.

What to Serve Alongside Buñuelos de Yuca

When it comes to serving Buñuelos de Yuca, the possibilities are endless! Here are some ideas to enhance your dining experience:

Fresh fruits: Slices of ripe mango, strawberries, or oranges complement the sweetness of the buñuelos beautifully.
Coffee or tea: Pairing these delights with a warm cup of coffee or spicy tea makes for a comforting afternoon treat.
Ice cream: Serve vanilla ice cream alongside for a delicious contrast between hot and cold.
Chocolate sauce: Drizzle some chocolate sauce for an indulgent twist that chocolate lovers will adore.
Garnish: A sprinkle of cinnamon or powdered sugar on top can elevate the presentation and flavor.
Special occasions: Buñuelos de Yuca are perfect for holidays or family gatherings. They make a delightful addition to any dessert table.

FAQ

Buñuelos de Yuca are sweet, fried pastries made from yuca (cassava) flour, often served with a delicious syrup. They are popular in many Latin American countries, where they hold a special place in festive celebrations.

Yes, you can prepare the batter and store it in the refrigerator or even freeze it for later use. Just remember to fry them just before serving for the best taste and texture.

These delightful pastries pair beautifully with fresh fruits, whipped cream, or even a scoop of vanilla ice cream. They also go perfectly with coffee or tea, making them great for afternoon gatherings.

If you have any leftovers, store them in an airtight container in the refrigerator. To reheat, place them in a toaster oven to restore the crispiness. They can last for about three days in the fridge.

Conclusion

In conclusion, Buñuelos de Yuca are a delightful treat that encapsulates the essence of comfort food. Their crispy exterior and fluffy interior make them a satisfying indulgence for any occasion. I encourage you to try this recipe and share it with your loved ones, creating your own cherished memories around the kitchen table.