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Buñuelos con Almibar (Cuban Style Beignets)

Traditionally made with anise-spiced fried dough made from tubers (sweet potato, yuca, taro root, etc.) and often glazed with a syrup, Buñuelos en Almibar is the perfect combination of sweet and savory. If you're looking for a great breakfast dish, look no further than these delicious cuban style beignets. Our recipe features a flavorful coffee crema for dipping, made with Café Bustelo® Ground Espresso Coffee.
Prep Time 1 Hr
Cook Time 10 Min
Servings 20
Difficulty N/A


  • Ingredients for Buñuelos Dough
  • 1 lb yuca
  • 1/2 lb sweet potato
  • 1/4 lb pumpkin (whole pie pumpkin)
  • 1/4 lb taro
  • 4 eggs
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 2 tablespoons anise seed (toasted, ground)
  • 1 tablespoon fennel seed (toasted, ground)
  • 3 1/2 cups cups flour
  • 1 quart oil
  • Ingredients for Coffee Crema
  • 1/2 cup Café Bustelo® Ground Espresso Coffee
  • 1/4 cup sugar
  • 2 cups Crème Fraîche
  • Ingredients for Almibar (Guava Syrup)
  • 3 star anise
  • 1 cinnamon stick
  • 1 teaspoon fennel pollen
  • 2 cups water
  • 1/2 cup sugar
  • 1/4 cup guava paste
  • 1 lime (juiced)
  • 1 lime (zested)
  • Equipment needed
  • 2 - 12 qt. pot
  • 1 – 6 qt. pot
  • 1 food mill
  • 3 large mixing bowls
  • 3 medium mixing bowls
  • 3 small mixing bowls
  • 1 whisk
  • 1 microplane zester
  • 1 wire basket skimmer
  • 3 induction burners (or gas propane burner)
  • 1 box of medium gloves
  • 1 frying thermometer


  • Step 1

    Buñuelos DoughBring yuca, sweet potato, pumpkin, and taro up to a simmer in a pot of boiling water. Reduce heat and let simmer for 15 minutes or until the vegetables are tender. Drain well.

  • Step 2

    Run the vegetables through a ricer or food mill onto a floured surface. Be sure to work quickly so the vegetable puree stays warm.

  • Step 3

    Arrange pureed vegetables into a mound and form a well in the center. Next, pour beaten eggs, sugar, salt, anise seed, and fennel seed into the well and knead into the puree.

  • Step 4

    Sift the flour over the mixture to combine. Do this one cup at a time until it forms into a smooth dough that holds together.

  • Step 5

    Cut the dough into 20 pieces. Roll each piece of dough into a ½“ thick rope. Shape into a figure 8, then refrigerate for 10 minutes.

  • Step 6

    Heat oil in a pot to 375°F. Fry the dough in batches—about 3 at a time. Fry each side for 3 minutes or until golden brown.

Keurig and K-Cup are trademarks of Keurig Green Mountain, Inc., used with permission.

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