Hi everyone, I’ve been trying to perfect my Cuban buñuelos, but I’ve come across so many variations. Some people make them with malanga, others with yuca, and I’ve even seen recipes that add a touch of anise or rum.
I found this cuban bunuelos recipe that seems pretty detailed, but I’d love to know how you make yours or if you have any family secrets to share. I’m especially curious about how to get that soft inside and crispy outside texture just right.
Thanks for sharing your tips!
I found this cuban bunuelos recipe that seems pretty detailed, but I’d love to know how you make yours or if you have any family secrets to share. I’m especially curious about how to get that soft inside and crispy outside texture just right.
Thanks for sharing your tips!
I haven't actually made them before, but I may be up to trying this! 
Hello! so? how was that? were you able to make it? how did it look like?
happy new year!
happy new year!
I haven't gotten to making it yet. It's on my list of things to make though.
I'll let you know here when I do!
I'll let you know here when I do!