Knee-Stretched Buñuelos (Oaxacan Style)
Enormous thin buñuelos stretched over the knee, drenched in piloncillo syrup.
About this recipe
Knee-stretched buñuelos are the most traditional and spectacular version of Mexican buñuelos from Oaxaca.
History & Origin
Knee-stretched buñuelos are one of Oaxaca's oldest and most theatrical culinary traditions. Buñuelos arrived from Spain, but the knee-stretching technique is a purely Mexican innovation. On the nights of 23-25 December, streets fill with stalls where Zapotec women fry buñuelos to order. After eating, the clay plate is smashed for good luck. The stretching technique has been recognised as intangible cultural heritage of Oaxaca.
Estimated cost
£4.20
Total cost
£0.42
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
320
Calories
4g
Protein
48g
Carbohydrates
12g
Fat
1g
Fibre
180mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Mix 500 g plain flour with salt, sugar, baking powder and aniseed.
- 2
Add 2 beaten eggs and melted butter. Incorporate flour with warm water to form elastic dough. Knead 10 minutes.
- 3
Divide into 10 balls. Cover with damp cloth and rest 30 minutes.
💡 Resting is essential so the dough can be stretched without tearing.
- 4
Place a cloth over your thigh and stretch each ball into a very thin disc (30-40 cm).
💡 The dough should be so thin you can see through it.
- 5
Fry in oil at 180°C for 1-2 minutes per side until golden. Drain on kitchen paper.
- 6
For the syrup: boil 500 ml water with 250 g piloncillo, 2 cinnamon sticks and 1 star anise for 15 minutes. Drench each buñuelo.
💡 Break the buñuelo into pieces so it absorbs the syrup.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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