Buñuelos are first known to have been consumed among Spain's Morisco population. They typically consist of a simple, wheat-based yeastdough, often flavored with anise, that is thinly rolled, cut or shaped into individual pieces, then fried and finished off with a sweet topping. Buñuelos may be filled with a variety of things, sweet or savoury. They can be round in ball shapes or disc shaped.
In the Dominican Republic, buñuelos are rolled into balls from a dough made of cassava (called yuca) and eggs. They are then covered in a cinnamon sugar syrup, often using coconut milk instead of water.
In Nicaragua buñuelos are made of cassava. The buñuelos are rolled into balls and deep fried and served with honey. They are eaten year-round, and are a typical side-dish or snack served during holidays.
In Puerto Rico, buñuelos are small and round. The dough is often made with milk, baking powder, egg, flour, apio or cassava, or grated corn that has been squeezed through a cheesecloth. They are often filled with cheese, ham, spices, and then baked. Sweet buñuelo dough contains yam or batata filled with guava and cream cheese and usually fried.
In Veneto, Italy, the frittelle or fritołe are eaten during Carnival, being a consolidated Venetian tradition. They can sometimes be filled with custard; a bigger type is filled with apple slices.
A similar Dutch dish is called oliebollen. Oliebollen are flavored with vanilla and can contain raisins or currants. The finished product can also be filled with cream to form Berliner Bollen. Oliebollen are traditionally served on New Year's Eve.
In many Latin American places, this particular dish can be also made with flour tortillas, and covered in sugar and/or cinnamon.