Recipes
Buñuelos, Reinvented: A Holiday Tradition Gets a Modern Twist
Crisp, golden, and dusted in sugar — this year’s version adds a citrus glaze that earns its place at the table.
Every family has an opinion about what makes a proper buñuelo — thin and crackling, or pillowy and dense; dusted in cinnamon sugar, or drenched in syrup. This version splits the difference and adds one addition that, in testing, won over even the purists at the table: a bright citrus glaze in place of the usual syrup bath.
The dough itself stays traditional — a simple mix enriched with a touch of anise, rolled thin and fried until it blisters and crisps at the edges. The glaze, whisked from orange juice, zest, and just enough sugar to set, adds a sharpness that cuts through the fry without masking it.
Serve warm, ideally within the hour, while the glaze is still faintly sticky and the center hasn’t had time to soften.
DessertsHoliday Baking
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