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.
Thank you for your recipe! Just how I remember eating them! My family enjoyed it as well!
Annie, dangkulu si yuus maase. My daughter made potato salad using your recipe. Her husband and his family really enjoyed it. Your recipes are easy not complex. Thank you again. Si Chilang
Feeling nostalgic & depressed in Washington. Making these turned my mood immediately. Thank you for sharing your recipe. These were one of my faves back in Guam!
Just attempting to make it now, hope it turns out great like yours.aiii Alabama taya.thank you
Hafa Adai Annie,
I recently tried your recipe and it was just like the ones my grandmother would make for me the year I lived with her on Guam. It was always such a pleasure to eat them when I would get home from school. Such wonderful memories that remind of my dear sweet grandmother. Thank you!!!
You’re very welcome!
I’ve been looking for a recipe for this, couldn’t find my mom’s recipe cards anymore. Yours comes close to her ingredients.
I tried the recipe and made it with my daughter,
this was our first time and it turn out great
Si Yuus Ma’ase
I’m glad you both enjoyed it!
Thank you for sharing! Your recipe is a hit! My daughter is always asking when I can make another batch 🙂
Someone gave me some ingredients to use to try to replicate Yakitori’s salad dressing. I haven’t made it yet, but when I do, if it’s a success, I’ll post it.
I’m glad you all like it! 🙂
Growing up my sister and I were taught by our family how to make all the savory chamorro food but they never passed on how to make the sweet delights of our chamorro history. Living in Oregon, have even less access to these sweet treats and have taken it upon ourselves to try and make them. Your website is a blessing!
My grandmother, who is 76yrs old and lives out here as well, asked for the Bunelos Manglo last week. I told her I would try to find a good recipe, so I did some online research. After looking at some of the other recipes online, I decided to try yours because the liquid to dry ratio made sense in my mind…and I am so happy I did. They were fantastic! The lightness of the donut and the outside crunch were perfect! What’s even better was how good they were the next day. They did not last in my house and my grandmother was so very happy.
Thank you so much for sharing!!!! They weren’t as pretty as yours.
Hi Kelly! I’m so glad you stumbled across my recipe and decided to make it for your grandmother. I’m also happy to hear it was a success. Don’t worry about how it looked…the taste is what counts. Thanks for stopping by. Drop by again soon. 🙂
I made this n it’s delicious n am making it for my grandkids this July n for camping dessert
Si Yu’os Ma’ase, Lola!
Thanks Annie! I just made them and boy was it just as I rembered my mama making them as a child! Super delicious!!!
Hafa Adai Ms Annie, goodness I have been looking for someone that knew how to cook this delicious meal. Making it probably won’t taste as good as yours never the less, I want to thank you for sharing your receipe. Looks very delicious..
Hafa Adai! Give it a try and let me know how it turns out.
Hi Annie, I never held a rolling pin, I thought it would not turn out perfectly but it did. My sister in our family is the dessert cook, so I was shock that I made It. Your instruction and photo made it easy for me to follow, can’t wait for my hubby to come home after work and have a taste with his cup of Tea.
hafa adai annie! ive been on your website about a thousand times! I love all your recipe ive tried your tatiyas, kelaguen and ive recently tried this recipe! and I thought it was gonna be hard, but it turned out exactly like this ! so ive been making it & it brings me back home! so thank you!!!!
be back for more recipes!
Hafa Adai! Thank you–I’m happy to hear that!
When I fry the donut it comes out flat..How do you make it puff?
Did you remember to add baking powder to your mix?
Aii sus Annie!!! I finally found the best one!!! After trying so many, this recipe worked superior to my satisfaction!! I love, love, love it!! Im making some now..my third batch already in less than a week!!! Thanks again!!
Rie, welcome “home!” LOL
So glad you found “the one.”
I’m going to give this a try. My Mother makes these for us when we were younger. Thank you for sharing.
Si Yu’us ma’ase’ Sinora Annie sa’ magahet hu chagi este na bunelos ya hu preba na mangge’ yan mampos mahalang yo’ nu este na klassen bunelos. Baihu bisisita hao ta’lo guini gi kusina-mu yanggen guaha mas enterisao hu para baihu fattinas. Adios!
Si Yu’us Ma’ase’ Sinora Ogo!
I absolutely love all of your recipes Ive tried so many! You’re tge reason ive been able to make our home dishes for my kids. As usual my grandmother was the cook and she never measures so I’m so greatful you have made this blog! Im going home soon and I can’t wait to cook for my beautiful grandmother and show her how much I’ve learned and practiced . Thank you so much! God Bless!
Thanks so much! I’m sure that your grandma will love whatever you cook for her. 🙂
Annie where are you located at? id like to try the baklava.
Tess, I’m in Colorado.
Snow days are the best time to try a recipe. Even though I just wrote down your recipe after I looked at all the steps above, I was so impressed at the turnout of my donuts. I used evaporated milk since I didn’t have coconut milk on hand. I cut the dough smaller in size and there were no air pockets, but all the same they were really so good. Always, Elaine
Hafa Adai, Elaine! Thanks for giving my recipe a try; I’m glad you liked it. Did you dilute the evaporated milk, or did you use it “straight up?”
A very good dessert and a great taste of my home, Guam. My whole family loved it. Si yu’us må’åse’ for this great recipe
Thank you! I’m glad you enjoyed it!
Instructions & pictures are great! The donuts are even better! Although, I didn’t have any coconut milk on hand, I used whole milk & fried it in coconut oil. The family loved it, gave us that little taste of home that we needed.
Hafa Adai, Kalani! Thanks for giving my recipe a try, and I’m glad you and your family enjoyed it. Great idea about frying them in coconut oil. 🙂
Thank you for sharing your recipe. My family loved this.
You’re welcome, Felice! I’m glad you all liked it! 🙂
Ann What’s difference between baking soda and baking poder, made my doughnut , it was hard, learning, thanks. ALEX.
Alex, you can read up on the differences between baking powder and baking soda here: http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm
As for why your donuts were hard, did you fry them too long by chance? You can also add a couple of tablespoons of butter or coconut oil to the mixture to make it come out softer.
<3 it.. A very simple way to make treat….. Thank you..:)
Thank you. your directions and pictures are excellent.
You’re welcome, Lola! 🙂
Annie, this is such a sweet delight sharing recipes from our beautiful island home. But, I have a question. Can I use wheat flour instead of the white flour? Would love to hear your thoughts. Si Marie.
You most definitely can use whole wheat flour, but I recommend using only 3/4 cup of whole wheat flour in place of 1 cup of all purpose flour. Keep in mind that Whole-wheat flour will make your baked products turn out heavier than if you use just all-purpose flour. I would try using half whole wheat, half all purpose flour to ensure the mixture isn’t too dense.
Good luck, and please let me know how these turned out with whole wheat flour. 🙂
Agradesimiento este na fina tinas fina mames ginen hagu amiga Annie. Guahu, be chagi fina tinas.
Si Yu’us ma’ase’ Elizabeth!