Bola de fraile means “friar’s ball” in Spanish — the name references the round shape and connects the pastry to the European monastic baking tradition where fried dough sweets were made in convents and monasteries and sold to fund religious communities. The same tradition produced the Spanish buñuelo, the Polish pączki, and dozens of other […]

Continue Reading »

Cuban buñuelos share a name with Spanish and Latin American fritters but are a distinct preparation — the dough is made from yuca and malanga rather than wheat flour, which produces a completely different texture and flavor. Yuca contributes starchiness and structure. Malanga, a taro-like root native to Cuba and the Caribbean, contributes a slightly […]

Continue Reading »