How to Make Bunuelos (Binuelos)

Bunuelos, also known as Sfinge, are traditional Moroccan doughnuts covered in sugar, Different customs use different sugars, my family always used granulated sugar, some families use confectioners sugar and some also make a sugar syrup glaze for dipping.

Bunuelos is the Spanish word for donuts.

Traditionally, in Jewish homes, bunuelos are eaten during Chanukah when we have a tradition to eat fried foods to commemorate the miracle of the olive oil that lasted 8 days.

You need basic pantry ingredients to create this delicious sweet dough.

• Water
• Yeast, I use instant
• Sugar
• Flour, I use all purpose
• Neutral oil such as canola for the donuts and extra for frying
• Salt, I like to use sea salt

It’s not hard to make these, but it can be messy and requires a bit of advanced planning. Just follow these simple steps and you’re going to have the best Chanukah donuts ever!

1. First step is to dissolve the yeast in the warm water.
2. Then add the rest of the ingredients and mix with a wooden spoon.
3. The dough is going to be very sticky! That’s how it should be, don’t add flour.
4. Next, cover the bowl with Saran Wrap and a towel and let the dough rise for about 2 hours.
5. Heat oil in a large, deep frying pan, or a large pot.
6. Oil your hands and form donut shapes.
7. Fry the donuts until golden brown and dip in granulated sugar while still hot.
8. Eat them fresh and warm!

You can freeze bunuelos, but I don’t recommend it! These donuts taste best when they’re fresh out of the fryer, and you can be sure there won’t be any leftovers to freeze 🙂

These Cinnamon Donut Muffins from the blog are a great donut hack!

These Honey Donuts from my friend Alexandria’s blog the Foreign Fork.

I love when you try my recipes! Please rate this recipe and let me know how you liked it in the comments below.