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Bumuelos or Bunuelos


For the batter:

  • 6 matzot
  • 6 eggs
  • A pinch of salt
  • Zest of an orange
  • 1 tablespoon sugar
  • Milk to soak the matzot
  • Oil for frying

For the syrup:

  • 2 cups sugar
  • 1 cup honey
  • 1 cup water
  • Zest and juice of half an orange
  • 1 teaspoon lemon juice


  1. Soak the matzot in milk. Let them soak for 2 minutes, and then squeeze out the milk and place in a food processor or blender. Pulse adding 1 egg at a time. Add all the remaining ingredients and stir to combine well. Let the batter rest for 15-20 minutes.
  2. In a deep pot – heat oil until hot. Using two tablespoons, take 1 tablespoon of the batter and gently slide into hot oil with the help of the other tablespoon to push. Fry turning the buñuelos frequently during cooking. When they are nicely golden, remove from the pot and drain on paper towel.
  3. In a sauce pan – add water, sugar and honey. When it start boiling add the remaining ingredients. When the syrup slightly thickens, remove from heat and let cool.
  4. Once the syrup has cooled, pour over the buñuelos and serve.

Romama’s Note: You can also garnish the Buñuelos with slivered almonds and cinnamon!

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