Prep Time: 1 Hour 20 Minutes

Cook Time: 15 Minutes

Total Time: 1 Hour 35 Minutes

Servings: 30



½ tsp of baking powder

150 g of butter

6 medium eggs

1 cup of Milk

Zest one lemon

1 and ⅔ cups of  flour

2 cups of vegetable oil

Powdered sugar for serving

1 cinnamon stick

Optional: thick drinking chocolate or custard



Warm the Milk, cinnamon stick, lemon zest, and butter in a medium-sized pot. Get the water to boil.

When the mixture is boiling, remove the cinnamon stick carefully and add the flour and baking powder.

Keep the pan on the heat and stir it for 5 minutes.

Take the pan off the heat and add the eggs one at a time while beating hard.

If you need to, use a hand mixer to make the dough smooth, then set it aside in the saucepan for about an hour.

Set a frying pan over medium-high heat and pour about 1.5 inches of vegetable oil into it.

When the oil is hot enough to fry with, carefully drop rough spoonfuls of dough into the pan. Don’t put in too many at once; leave enough room for the dough balls to separate.

Turn them over when they start to turn a tasty golden brown color. They should turn golden and float in the oil when they are done.

Use a slotted spoon to take the buuelos out of the pan one at a time and place them on paper towels.

Dust with powdered sugar and serve immediately!

Optional: On the side, you can also serve thick, dark drinking chocolate with the buuelos if you want to. There are many brands and levels of sweetness to choose from, so pick the one you like best.