Sweets & Baking
Buñuelos bolivianos – sweet yeast pastries
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Loose, golden yeast curls for coffee.
Timing
- Preparation: 25 min.
- Cooking/Baking: 20 mins.
- Rest/cooling: 60 min. walking time
Estimated nutrition
per piece · Calculated for 12 pieces.
- Energy
- ≈ 205 kcal
- Protein
- ≈ 3.9 g
- Carbohydrates
- ≈ 31.9 g
- Fat
- ≈ 6.4 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 185–240 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 350 g wheat flour · ≈ 350 g · Assumed quantity / reference product
Weizen Mehl, Type 405 (C214100) - 7 g dry yeast · ≈ 7 g · Assumed quantity / reference product
Backhefe getrocknet (Trockenbackhefe) (R458000) - 180 ml lukewarm water · ≈ 180 g · Assumed quantity / reference product
Trinkwasser (N110000) - 1 egg (M) · ≈ 50 g · Assumed item weight × count; total amount
Hühnerei roh (E111100) - 30g sugar · ≈ 30 g · Assumed quantity / reference product
Zucker weiß (Raffinadezucker/Weißzucker) (S111000) - 25g butter · ≈ 25 g · Assumed quantity / reference product
Butter mild gesäuert (Q611000) - approx. 700 ml frying oil · ≈ 48 g · Absorbed frying oil; the remaining oil bath is excluded
Rapsöl/Rüböl (Q180000)
Varied quantity range: 24–96 g - 100 g powdered sugar or 120 g honey for serving · ≈ 100 g · Assumed quantity / reference product
Puderzucker (S111100)
Not included in the base calculation
- 3g salt · Salt or small seasoning amount; no salt/micronutrient calculation
- 1 tsp anise seeds · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 350 g wheat flour
- 7 g dry yeast
- 180 ml lukewarm water
- 1 egg (M)
- 30g sugar
- 25g butter
- 3g salt
- 1 tsp anise seeds
- approx. 700 ml frying oil
- 100 g powdered sugar or 120 g honey for serving
Instructions
- Mix yeast with water and sugar and let stand for 5 minutes. Add flour, egg, butter, salt and anise; Knead for 8 minutes to form a soft, slightly sticky dough.
- Cover and let rise for about 60 minutes until the volume has increased significantly.
- With lightly oiled hands, divide the dough into twelve pieces, gently pull each one flat and open a hole in the middle.
- Bring the oil to 170–175 °C in a tall pot that is no more than half full. Fry the curls in batches for 2-3 minutes per side until golden brown.
- Drain on a rack and serve with powdered sugar or a little honey to taste.
Tips
- The dough should be soft; Use additional flour sparingly.
- Food safety: Check yeast and frying times depending on room temperature and size.
- Technology: Germany: dry yeast instead of fresh yeast; Anise should only lightly mark the pastry.
