Christmas

Buñuelos (alternatively spelled bimuelos, birmuelos, bermuelos, burmuelos, bunyols) are fritters of a mainly Mexican origin and are traditionally eaten at Christmas. To make buñelos, a yeasted dough with a hint of anise is deep-fried, then drenched in a syrup of brown sugar, cinnamon, and guava.

There are references to buñelos in Mallorca; there also exist bunelos in Turkey, India, and Cuba; bunuelos are in Russia.

Southwestern buñuelos are coated with sugar and cinnamon and are similar to malasadas).

Popular types of breads in Mijas include buñuelos and homazos. The Spanish have an appetite for mixing the sweet and savoury, a tradition which has its origins in Arabic culture, as the Moorish invaders also combined different types of food in one meal.

Buñelos are commonly served in Mexico with powdered sugar or hot sugar cane syrup (piloncillo) and are sold in fairs, carnivals, and Christmas events such as posadas or pastorellas.