In Málaga (and much of southern Spain), buñuelos are traditional sweet fritters that are especially popular during festive occasions.
What Are Buñuelos in Málaga?
- Buñuelos are deep-fried dough balls, often light and airy inside, with a crisp outside.
- They are typically sprinkled with sugar or sometimes drizzled with honey.
- The dough may be yeasted or made with baking powder, and it can include ingredients like aniseed, orange zest, or cinnamon, depending on the local recipe.
In Málaga, buñuelos may resemble Andalusian-style fritters, which are a bit different from other regional versions in Spain (like the Catalan ones which are often filled with cream or chocolate).
When Are They Eaten?
- Most commonly eaten during:
- All Saints’ Day (Día de Todos los Santos) – November 1st
- Holy Week (Semana Santa, before Easter)
- Christmas season
- Local ferias (festivals) and religious celebrations
They are usually sold by street vendors or made at home during these festive periods.
How Are They Served?
- Usually warm, freshly fried
- Sprinkled with powdered or granulated sugar
- Often enjoyed with hot chocolate or coffee
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