Nicaraguan yuca donuts called Bueneulos de yuca are scrumptious donuts made of cassava/yuca.
These treats are fried and then served in a sweet syrup sauce flavored with lemon and cinnamon.
They are easy to make and we enjoyed them immensely with a nice strong cup of Nicaraguan coffee.
The yuca or cassava root is grated and then mixed with some grated cheese, an egg holds together the mixture along with a touch of baking powder before they are deep fried to a golden brown.
The result is a cheesy sweet delicious bite of goodness, YUM!
Nicaraguan Yuca Donuts Buneulos de Yuca
- for the Syrup
- 1 1/2 Cups of Water
- 2 1/2 Cups of Sugar
- 2 sticks of cinnamon
- Juice of one Lemon
- For the Dough
- 2 cups of grated yuca/cassava
- 1 cup of grated cheese White Central American semi-hard cheese
- 1 egg
- 1/2 tsp of baking powder
- For Frying
- Cooking oil for frying about 2 cups
- Place the syrup ingredients with the exception of the lemon juice in a large pot.
- Allow to cook to syrup stage at around 220F. or until the syrup coats your spoon.
- Add lemon juice, mix and set aside.
- Mix the dough ingredients in a large bowl.
- Allow to rest for about 10 minutes
- Using a spoon scoop the dough into your hands and form little balls.
- Fry in hot oil. Heat your oil to 350F
- Once golden brown, drain on paper towels any excess oil.
- Drench the donuts in the warm syrup and serve.