Buñelos Månglo’ (aka Typhoon Donuts)
Buñelos Månglo’ is another Chamorro dessert. The name is loosely translated into “Air Donuts”. I’m not sure why they’re called that. Maybe it has something to do with WHEN Chamorros most often fry up a batch. Often, during stormy weather when the rain is pouring down buckets and the wind is howling, many Chamorros fry up some Buñelos Månglo’. No matter the origin of the name, this is another Chamorro comfort dish that you can make any time you want to, rain or shine. Any way you look at it, it’s delicious. You can’t go wrong with fried dough sprinkled with sugar.
Give my recipe a try. I think you’ll like it. 🙂
- 2 cups All-purpose flour
- 1 tablespoon baking powder
- 1/3 cup sugar
- 3/4 cup coconut milk (*may need more or less, depending on your location. Dry/less humid places may require more liquid, up to a cup; more humid places may need just the 3/4 cup.)
1. Mix flour, baking powder and sugar.
2. Add the coconut milk to the flour mixture.
3. Gently mix until a dough forms. The dough should be smooth and soft.
4. Roll out to about 1/3 inch thick, then cut in diamond or triangle-shaped pieces using a pastry wheel/cutter or a knife. *I used a pizza cutter.
5. Preheat the oil. When the oil is hot, drop the pieces of dough into the hot oil. Turn the donuts frequently to ensure both sides are evenly browned. Fry until golden brown, then remove from the oil and place in a colander or on paper towels to let any excess oil drip off.
6. Optional: after the donuts have cooled slightly, place in a ziplock bag with 1/4 cup sugar. Shake to coat each donut.