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.




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  1. Teresita L.G. says:

    Thank you for your recipe! Just how I remember eating them! My family enjoyed it as well!

  2. Cil says:

    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

  3. Joyleen Haser says:

    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!

  4. Mike (sensen) Taijeron formally Malesso says:

    Just attempting to make it now, hope it turns out great like yours.aiii Alabama taya.thank you

  5. Mary Clement says:

    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!!!

  6. Judi says:

    I’ve been looking for a recipe for this, couldn’t find my mom’s recipe cards anymore. Yours comes close to her ingredients.

    Saina Ma’åse,


  7. Harv Kandaz says:

    I tried the recipe and made it with my daughter,
    this was our first time and it turn out great
    Si Yuus Ma’ase

  8. Liberty Tainatongo-Cruz says:

    Thank you for sharing! Your recipe is a hit! My daughter is always asking when I can make another batch 🙂