Typically, the recipe calls for stale bread. I chose to make it with stale brioche bread. Why? Because brioche is the BEST for soaking up rich custards and caramel. Its buttery, enriched dough is absorbent and holds up well, making it the ideal choice for bread pudding, in my opinion.

And I have to say this Cuban bread pudding came out INCREDIBLE. It’s Mami-approved! She’s making me make it for Noche Buena, too. Ha! Let me show you how to make it.

How To Make Cuban Pudin De Pan

Now I’ve made my fair share of pudin de pan in the past. I even created a guava caramel bread pudding variation a few years ago that I loved. It was truly chef’s kiss!

Today’s recipe, however, is more of a classic Cuban-style bread pudding. Soft and creamy on the inside, with a caramel-glazed exterior that slices clean but melts in your mouth.

This version also has a handful of rum-soaked raisins (because if we’re going to use raisins, they better taste good!) and sliced almonds for some crunch. Hello, texture!

The full recipe is below. Here are a few step-by-step photos.

If you’ve never made caramel before, don’t stress. You’ll melt down sugar until it’s golden and pour it straight into the bottom of your baking dish. It’s the same way you make it for a flan de calabaza or flan de queso.

The pudding mixture then gets layered on top and baked in a water bath to get that classic silky texture. Once it’s fully cooled and chilled, all that’s left to do is invert, slice, and serve.

I mean, how GOOD does that look!? I can’t wait for you to make it!

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Pudin de Pan (Cuban Bread Pudding with Rum Raisins + Almonds)

It's like flan and bread pudding had a baby! This classic Cuban pudin de pan is a rich, custardy, bread pudding made with torn brioche, sweetened condensed milk, and a warm mix of cinnamon, nutmeg, and vanilla. The best part? It’s baked over homemade caramel and packed with rum-soaked raisins and sliced almonds for extra flavor in every bite!

Course Dessert

Cuisine Cuban

Keyword brioche, Cuban bread pudding, Cuban pudin de pan, rum-soaked raisins, sliced almonds, sweetened condensed milk

Prep Time 25 minutes minutes

Cook Time 1 hour hour 40 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 12 servings

Calories 261kcal

Author Jamie Silva

Ingredients

• 1/3 cup raisins
• 2 tablespoons spiced rum
• 4 large eggs
• 12 ounces evaporated milk
• 14 ounces sweetened condensed milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1 cup white sugar
• 4 cups torn soft bread (brioche, challah, or any stale white loaf)
• 2 tablespoons sliced almonds

Get Recipe Ingredients

Instructions

• In a small bowl, add raisins with the rum. These will soak for a few minutes and get plump and delicious. Set aside.
• In a large mixing bowl, whisk the eggs then pour the evaporated milk, sweetened condensed milk, vanilla extract, cinnamon, and nutmeg. Mix until all combined.
• Add the torn bread in a bowl, gently pressing the bread into the custard so it soaks it all evenly. Set aside.
• Preheat the oven to 350°F.
• Add the sugar to a large skillet or saucepan. Cook over medium heat, stirring gently, until the sugar melts and turns amber.
• Immediately pour into a baking dish (an 8×8 works well). Swirl to coat the bottom. Let it set before adding the custard. Set aside.
• Gently fold in the raisins with the rum (yes, add the rum too!) and sliced almonds into the custard.
• Using a ladle, transfer the mixture in the baking dish over the set caramel.
• Place the baking dish inside a larger baking dish. Add hot water to the larger baking dish to come halfway up the sides of the pudding dish.
• Bake for 1 hour and 40 minutes or until a toothpick inserted in the center comes out clean. If the toothpick does not come out clean, continue to bake in 10 minute increments until the toothpick comes out clean.
• Remove from the oven. Allow to cool completely before placing the fridge for at least 1 hour.
• Run a knife around the edges. Invert onto a serving plate to release the loaf. Serve and enjoy!

Nutrition

Serving: 1slice | Calories: 261kcal | Carbohydrates: 41g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 97mg | Potassium: 278mg | Fiber: 1g | Sugar: 38g | Vitamin A: 246IU | Vitamin C: 2mg | Calcium: 184mg | Iron: 1mg

The post Pudin de Pan (Classic Cuban Bread Pudding) appeared first on A Sassy Spoon®.

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How To Make Flan De Calabaza

I’ve made dozens of flan recipes over the years, but this pumpkin version is one of my family’s favorites. I actually thought it would be too dense at first since I added an entire 15 ounce can of pumpkin puree. But I gotta say… I was IMPRESSED.

This flan de calabaza has a pudding-like, creamy consistency with tons of real pumpkin flavor (not pumpkin spice, I’m not a fan 🙅🏻‍♀️). It’s the perfect dessert for the Fall season (or whenever the craving strikes). The full recipe is below!

🍮 P.S. I tried using a 1.5 qt flanera for this pumpkin flan (as one does for flan) but the mixture did not fit. That’s why I opted for a 9-inch cake pan and it worked perfectly!

🎃 Btw, a jiggly flan is what we want! If the outer rims look set but the middle jiggles like Jell-O when you gently shake the pan, the flan is done. Don’t over-bake it. The flan will continue to set as it cools at room temperature. The rest of the process continues in the fridge as it chills. If it is watery, meaning it is not jiggly but liquidy, continue to bake for 5-10 minutes until no longer liquidy.

If your family reacts anything like mine did, be ready for seconds. And if you want to keep the fall baking vibes going with a batch of pumpkin chocolate chip cookies. They’re soft, spiced, and perfect for using up that other can of pumpkin purée you have in the pantry!

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Flan de Calabaza (Classic Cuban Pumpkin Flan)

Flan de Calabaza (Pumpkin Flan) is rich, creamy, and full of real pumpkin flavor. No pumpkin spice here. Made with pumpkin purée, sweetened condensed milk, and evaporated milk, it bakes into a silky custard with a glossy, amber caramel. The consistency is smooth and pudding-like, just how flan should be. It’s the ultimate Fall dessert that’s simple enough to make year-round.

Course Dessert

Cuisine Cuban

Keyword flan de calabaza, pumpkin flan, pumpkin flan recipe, pumpkin recipes

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Chilling Time 4 hours hours

Total Time 5 hours hours 15 minutes minutes

Servings 12 servings

Calories 238kcal

Author Jamie Silva

Equipment

• 9-inch Round Cake Pan

Ingredients

• 1 cup granulated sugar
• 14 ounces sweetened condensed milk
• 12 ounces evaporated milk
• 15 ounces pumpkin purée (Libby's is the best brand)
• 5 large eggs room temperature
• 1 tablespoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• Pinch of salt

Get Recipe Ingredients

Instructions

• In a saucepan, melt sugar over medium-high heat, stirring constantly to prevent burning until it turns an amber color. Don’t walk away. Sugar can burn so easily.
• Once you get liquid gold, remove it from the heat and pour the caramel into a 9-inch round cake pan, moving it around to coat the bottom of the pan.
• Preheat the oven to 350°F.
• Make sure all your ingredients are at room temperature. In a high-speed blender, add sweetened condensed milk, evaporated milk, pumpkin purée, eggs, vanilla, spices, and salt. Blend until smooth.
• Pour the milk mixture over the set caramel in the round cake pan*.
• Place the cake pan in a large roasting pan. Carefully fill the roasting pan with about 2 inches of hot water.
• Bake the flan for 60 minutes or until the center is just set. If the outer rims look set but the middle jiggles like Jell-O when you gently shake the pan, the flan is done.
• If it is watery meaning it is not jiggly but liquidy, continue to bake for 5 minutes until no longer liquidy. Remember jiggly is OK. It's what we want. Do not over bake or you run the risk of it getting a rubbery texture. The flan will continue to set as it cools and the rest of the 'setting' process will continue in the fridge.
• Carefully remove the pan from the water bath and allow it to cool at room temperature. Place the flan in the fridge for at least 4 hours or overnight so the flan can fully set.
• Remove the pan from the fridge. Run a knife around the sides of the round pan to slightly loosen the flan.
• Place a large plate on top of the round pan and invert the pan (flip it over) so the flan transfers onto a large plate. Slice, serve, and enjoy!

Notes

Please note: I tried using a 1.5 qt flanera for this pumpkin flan (as one does for flan)… but the mixture did not fit. That’s why I opted for a 9-inch cake pan, and it worked perfectly!

Nutrition

Serving: 1slice | Calories: 238kcal | Carbohydrates: 37g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 152mg | Potassium: 314mg | Fiber: 1g | Sugar: 35g | Vitamin A: 5784IU | Vitamin C: 3mg | Calcium: 190mg | Iron: 1mg

The post Flan de Calabaza (Cuban-Style Pumpkin Flan) appeared first on A Sassy Spoon®.

Brazo gitano, which translates to “gypsy’s arm” in English is known for its whimsical name because it resembles the twisted shape of a gypsy’s arm. It’s a playful name for a dessert that’s as visually appealing as it is delicious (kinda like guava cheesecake). Can you tell I love desserts made with guava?!

In this recipe, I’m walking you through the steps to create a soft, fluffy guava cake that you spread with sweet guava filling, roll, and dust with powdered sugar.

Let’s make it!

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Step-By-Step Instructions

Just like my guava and cheese empanadas, we’re going to keep the steps for making this guava cake foolproof with these easy-to-follow steps!

Love guava as much as I do? Make these Guava Cake Bars (Cuban Masa Real de Guayaba)!

Recipe Tips & Tricks

• Room Temperature Ingredients: Make sure your eggs and dairy are at room temperature for a smoother, more elastic sponge cake batter.

• Don’t Overbake: Be vigilant when baking – overbaking can result in a dry cake that’s prone to cracking when rolled.

• Immediate Rolling But Be Gentle: Roll the guava cake while it’s still warm, but not too hot, to prevent cracks and encourage a more flexible shape BUT do it gently and with care to maintain the swirled appearance without squeezing out the filling.

• Chill Before Serving: For the best texture, refrigerate your Brazo Gitano for at least an hour before slicing. This will help it hold its shape and make for cleaner, more beautiful slices.

Recipe Variations

• Use shredded coconut. Spread the cake with a thin layer of pureed guava or brush with simple syrup and then evenly sprinkle the shredded coconut over the glazed surface.

• Spread with mango jam. Replace the guava filling with a mango puree or mango jam.

• Dulce de Leche. Swap guava paste for dulce de leche. This rich and creamy filling pairs wonderfully with the sponge cake.

Storage Tips

• In The Fridge: To preserve the freshness of your brazo gitano, wrap it in plastic wrap and store it in an airtight container in the refrigerator for up to 3-4 days. Chilling helps the flavors meld, making it even more delicious.

• In The Freezer: For longer-term storage, wrap the brazo gitano tightly in plastic wrap and then in aluminum foil before freezing. It can be stored in the freezer for up to 2-3 months. Thaw it in the fridge before serving.

• Serving: Before serving, let the chilled or thawed brazo gitano sit at room temperature for about 15-20 minutes to enhance the flavors and make it easier to slice. Dust with extra powdered sugar if desired and enjoy with a mug of Cuban coffee!

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Homemade Brazo Gitano (Guava Swiss Roll)

Discover the delightful flavors of Latin America with our Brazo Gitano de Guayaba (Guava Swiss Roll), a guava jelly roll cake that's made with a soft, fluffy sponge cake filled with luscious guava filling, rolled up, and then dusted with powdered sugar. Bring this guava dessert to life in 25 minutes with my foolproof step-by-step process!

Course Dessert

Cuisine Cuban

Keyword brazo gitano, dessert, dessert recipes, guava, guava dessert, guava swiss roll

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Chilling Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 6 servings

Calories 244kcal

Author Jamie Silva

Ingredients

For the Guava Filling:

• 2 cups cubed guava paste
• 2 tablespoons fresh orange juice from 1 orange
• 1 teaspoon orange zest

For the Cake:

• 2 tablespoons softened butter to grease the pan
• 6 large eggs separated
• 6 tablespoons granulated sugar
• 6 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• Powdered sugar for dusting

Get Recipe Ingredients

Instructions

• To make the guava filling: In a saucepan, boil the guava paste for 5 minutes at medium-high heat until smooth, thick, and spreadable but not too watery. Remove from the heat and stir in orange juice and orange zest.
• Preheat the oven to 375°F. Butter a jelly-roll pan (or half sheet pan 17.5 x 12.5 inches). Line it with baking parchment and grease the pan.
• In a stand mixer, beat the egg whites at medium speed until soft peaks form. Gradually add the sugar while increasing the speed to high. Beat until the whites stand in stiff peaks when you lift up the beater.
• In a separate bowl, beat the egg yolks until fluffy and pale yellow in color. In another bowl, mix the flour, baking powder, and salt together. With a rubber spatula, gently fold the egg yolks into the whites, then gradually fold in the flour mixture and vanilla.
• Pour the batter into the prepared jelly-roll pan and spread it evenly out to the edges of the pan.
• Bake on the middle rack of the oven until the top is golden and a toothpick inserted in the center comes out clean, about 15 minutes.
• While the cake is still warm, invert it onto a clean, slightly damp kitchen towel that has been dusted with powdered sugar. Carefully peel off the parchment.
• Roll up the cake in the towel, starting from the shorter side and rolling away from you. Set aside to cool for 5 minutes before adding the filling.
• Gently unroll the cake and evenly spread the guava filling over the cake, leaving ½-inch around the cake. Reserve about 2 tablespoons of the guava filling for later.
• Carefully roll the cake up again with the seam side of the cake face down. Wrap the roll tightly in parchment paper and then plastic wrap. Chill for 1 hour.
• Before serving, unwrap the roll. Trim the ends off of the cake so the swirl is visible.
• Brush the cake with the reserved guava filling then dust with powdered sugar. Enjoy!

Nutrition

Serving: 1serving | Calories: 244kcal | Carbohydrates: 37g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 174mg | Sodium: 225mg | Potassium: 76mg | Fiber: 4g | Sugar: 31g | Vitamin A: 367IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 1mg

The post Homemade Brazo Gitano (Guava Swiss Roll) appeared first on A Sassy Spoon®.

It’s become a fun tradition here even though, we won’t leave our homes if the weather drops below 60ºF. Ha!

This hot chocolate recipe is not your average milky hot chocolate. It’s rich, thick, velvety, and almost pudding-like.

This chocolate caliente isn’t just a drink, it’s also a dipping sauce for churros (maybe even Cuban buñuelos if you’re feeling adventurous!).

To be honest, it doesn’t even have to be cold outside for you to enjoy this treat.

Let me show you how to make it!

Ingredients You’ll Need

• Whole milk. I highly recommend you use whole milk over any other milk or water for this recipe. Whole milk is super creamy and extra flavorful. The perfect base for this thick hot chocolate.

• High-quality dark chocolate. Personally, I LOVE love love this Chocolate Menier. It’s what my mom would use when she would make chocolate caliente for us as kids. It’s a thick chocolate bar that’s super sweet and very rich. Trust me, you won’t be able to bite into it. If you can’t find this chocolate bar in your area, I recommend high-quality dark chocolate with a high percentage of cocoa. You can always sweeten the hot chocolate with sugar later, if necessary, but don’t skimp on quality here!

• Cornstarch. I know it sounds weird to add cornstarch to your milk but this is the secret to thick, hot chocolate. Cornstarch is a thickener and I promise you won’t be able to taste it. You can use arrowroot powder too.

• Sugar. Not a need but a want if you’d like to sweeten your hot chocolate.

When you’re done with this recipe, make Cuban Cafe Con Leche!

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How To Make Spanish Hot Chocolate

• Grate the chocolate. Yep. Go grab your cheese grater because this is how your chocolate will melt evenly into the whole milk. Especially, if you use the Chocolate Menier that I recommended above. They’re blocks of bittersweet dark chocolate so, you WANT to grate this or you’ll be waiting for years for it to melt. My mom would shave the chocolate bar into the milk but I prefer to grate it.

• Add the cornstarch to the warm whole milk. In a saucepan, add the milk and heat over medium-low heat. Whisk in the cornstarch to the warm milk until it has dissolved. It helps to dissolve faster when the milk is warmed up.

• Add the grated chocolate. Add the grated chocolate into the saucepan, while stirring, until the chocolate has completely melted. Add the sugar, if using, and continue stirring until the hot chocolate has thickened about 5 minutes. It will smell so good!

Recipe Tips & Variations

• Make churros! These two things go hand in hand in my world so might as well make yourself a batch of homemade churros for dipping into this thick hot chocolate.

• Spice it up! It’s not authentic however feel free to add cinnamon (or a pinch of cayenne powder) to the milk before adding the chocolate.

• Set up a DIY hot chocolate bar. Again, not traditional, but you can set up a hot chocolate bar with fun toppings for your guests to add to the chocolate caliente! Things like whipped cream, mini marshmallows, or even some Bailey’s Irish Cream for a boozy spin.

That’s all folks! Can’t wait for you to make it!

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Spanish Hot Chocolate (Chocolate Caliente)

Spanish Hot Chocolate (Chocolate Caliente) is a thick, rich, pudding-like hot chocolate made with bittersweet dark chocolate, whole milk, cornstarch, and sugar. This isn't your typical watery hot chocolate, this is an indulgent, decadent, dark chocolate lover's delight best served with deep-fried churros just like they do in Spain.

Course Breakfast, Drinks

Cuisine Spanish

Keyword chocolate caliente, churros con chocolate caliente, Cuban hot chocolate, hot chocolate recipe, spanish hot chocolate, spanish hot chocolate recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 94kcal

Author Jamie Silva

Ingredients

• 2 cups whole milk
• 1 tablespoon cornstarch
• 6 ounces bittersweet dark chocolate grated (I use the Chocolat-Menier bar)
• 1 tablespoon granulated sugar or more to taste
• Pinch of cinnamon or cayenne powder optional

Serving Suggestions

• Churros
• Cuban Buñuelos

Get Recipe Ingredients

Instructions

• In a saucepan, add the milk and heat over medium-low heat. Whisk in the cornstarch to the warm milk until it has dissolved.
• Add the chocolate, while stirring, until the chocolate has completely melted.
• Add the sugar and continue stirring until the hot chocolate has thickened about 5 minutes.
• Serve the hot chocolate with homemade churros. Enjoy!

Nutrition

Serving: 0.5cup | Calories: 94kcal | Carbohydrates: 11g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 53mg | Potassium: 161mg | Sugar: 9g | Vitamin A: 198IU | Calcium: 138mg

The post Spanish Hot Chocolate (Chocolate Caliente) appeared first on A Sassy Spoon®.

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Easy Churros con Chocolate Caliente

Churros con Chocolate is the best Spanish sweet treat! Churros are pastry logs of deep-fried dough that are crispy on the outside, light and airy on the inside, and tossed in cinnamon sugar. Traditionally served with thick, rich, pudding-like Spanish hot chocolate, these homemade churros will transport you to a cafe in Spain!

Course Dessert, Snack

Cuisine Spanish

Keyword chocolate caliente, churros, churros con chocolate, churros con chocolate caliente, churros recipe, easy churros, homemade churros recipe

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 22 churros

Calories 94kcal

Author Jamie Silva

Ingredients

• 1/3 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1 cup water
• 1/2 cup unsalted butter
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 3 large eggs
• Vegetable oil for frying

Get Recipe Ingredients

Instructions

• In a small baking dish, whisk together sugar and ground cinnamon until combined. Set aside.
• In a saucepan, add the water, butter, and salt. Stir to combine, at medium-high heat, until the butter has melted. Once the butter has melted, reduce heat to low.
• Add the flour and mix with a spatula until a dough forms. Remove from the heat, transfer the dough to a bowl and let it cool down.
• In a bowl or in a stand mixer, whisk the eggs into the dough, one by one, until the dough is smooth. The dough may look crumbly but keep going. It will smooth out eventually.
• In a large saucepan, heat oil at medium heat until it reaches 325ºF.
• While the oil heats up, spoon the dough into a large piping bag with a star tip.
• Pipe out 6-inch strips of dough into the hot oil and fry until golden brown, about 1-2 minutes on each side. I used a scissor to cut the dough as I piped it into the hot oil.
• Be careful when you do this, and make sure you don't crowd the pan with too many. I did about 3-4 at a time. Drain them on a paper towel-lined plate, then toss in cinnamon sugar.
• Serve churros with Spanish Chocolate Caliente, chocolate sauce (recipe below), or dulce de leche. Enjoy!

Notes

Quick Chocolate Sauce

• 1/3 cup heavy whipping cream
• 4 ounces chopped dark chocolate

In a saucepan, warm the heavy whipping cream without letting it boil. Place the chopped chocolate in a bowl. Pour the warm heavy whipping cream over the chocolate. Stir until the chocolate is melted. It will thicken as it cools. Serve immediately with churros.

Nutrition

Serving: 1churro | Calories: 94kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 36mg | Potassium: 17mg | Fiber: 1g | Sugar: 5g | Vitamin A: 161IU | Calcium: 7mg | Iron: 1mg

The post Easy Churros con Chocolate Caliente appeared first on A Sassy Spoon®.

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Cuban Bunuelos with Cinnamon-Anise Syrup

Cuban Bunuelos are pillowy soft and doughy, fried pastries made with yuca and malanga (root vegetables), shaped into figure 8s, then coated in homemade cinnamon-anise syrup. These classically Cuban anise-spiced fritters are traditionally made for the holidays, Noche Buena (Christmas Eve) and, New Year's Eve.

Course Dessert, Snack

Cuisine Cuban

Keyword anise, buñuelos, bunuelos cubanos, cinnamon, cuban bunuelos, malanga, syrup, yuca

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 14 bunuelos

Calories 209kcal

Author Jamie Silva

Equipment

• Dutch Oven

Ingredients

For syrup:

• 2 cups granulated sugar
• 1 cup water
• 1 cinnamon stick
• 2 whole star anise
• 1 tablespoon fresh lime juice from 1 lime plus 1/2 teaspoon lime zest

For the pastries:

• 1 lb yuca peeled and cut into 1-inch cubes
• 1 lb malanga peeled and cut into 1-inch cubes
• 1 large egg whisked
• 1 teaspoon anise extract
• 1 teaspoon salt
• 1/3 cup all-purpose flour plus more for dusting
• Vegetable oil for frying

Get Recipe Ingredients

Instructions

• In a saucepan, add sugar, water, cinnamon stick, star anise, lime juice, and lime zest. Bring to a boil, stirring constantly, then reduce heat to medium. Simmer for 5 minutes. Remove from the heat then remove the cinnamon stick and star anise. Let the syrup cool. Set aside.
• In a large pot or Dutch oven, add the cubed yuca and malanga with enough water to cover them. Bring to a boil then reduce heat to medium. Simmer for 20-30 minutes until the root vegetables are fork-tender but not too soft or mushy. Drain. Transfer the vegetables to a bowl. Remove the fibrous core from the yuca.
• In a large bowl, mash the tender yuca and malanga using a potato ricer/masher until no lumps remain. Mix in the beaten egg, anise extract, and salt until combined. Add the flour and knead until a soft, smooth dough forms (not sticky). You may have to do this on a clean and floured work surface to really incorporate all the ingredients well.
• Cut the dough into 12-14 equal pieces. Roll each piece into a 14-inch long and 1/2-inch thick rope. Shape each rope into a figure 8 shape making sure to press the ends together to seal them so they don’t fall apart when frying. Transfer them to a baking sheet or large plate.
• In a deep skillet, heat 3-4 inches of oil (enough to cover the buñuelos well) at medium-high heat until it reaches 375ºF. Working in batches, fry the buñuelos for about 2-3 minutes on each side until golden brown. Be careful not to overcrowd the pan. Transfer them to paper towel lined plates to drain any excess oil. Repeat with the remaining buñuelos.
• Serve the buñuelos with the cinnamon-anise syrup on the side or generously spoon the syrup over them. Buñuelos should be pillowy soft and doughy on the inside and golden brown and well coated with cinnamon-anise syrup on the outside. Enjoy!

Notes

Recipe Tips & Tricks

• Mix and match tubers. Cuban buñuelos are typically made with yuca, boniato, malanga (or malanga amarilla), and/or calabaza. Feel free to mix and match which ones you’d like to use. For example, you can make this recipe with yuca and boniato (or sweet potato) instead of malanga. You can also use 2lbs of one of the above, like yuca by itself. You do you!

• Use frozen yuca. You can substitute frozen yuca for fresh yuca in a pinch. You can find frozen yuca in the freezer section of your grocery store. Any leftover frozen yuca can be used for my Cuban yuca con mojo!

• No mushy vegetables! When boiling the tubers, make sure they are fork-tender but not too soft or mushy. Some root vegetables will cook faster than others, be sure to keep an eye on them.

Storage Tips

• Buñuelos are best served warm right out of the fryer with the anise syrup. If you have any leftovers, you can transfer them to an airtight container for 3-4 days at room temperature.

• Freezer Instructions. You can make the dough up to step 4, sprinkle them with flour, place them in a freezer bag, and freeze them for up to 6 months.

Nutrition

Serving: 1bunuelo | Calories: 209kcal | Carbohydrates: 50g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 13mg | Sodium: 180mg | Potassium: 223mg | Fiber: 2g | Sugar: 31g | Vitamin A: 25IU | Vitamin C: 12mg | Calcium: 24mg | Iron: 1mg

The post Cuban Bunuelos with Cinnamon-Anise Syrup appeared first on A Sassy Spoon®.