A buñuelo (Spanish: [buˈɲwelo], alternatively called boñuelo, bimuelo, birmuelo, bermuelo, bumuelo, burmuelo, or bonuelo, is a fried dough fritter found in Spain, Latin America, and other regions with a historical connection to Spaniards or Sephardic Jews, including Southwest Europe, the Balkans, Anatolia, and parts of Asia and North Africa.

They typically consist of a simple, wheat-based yeast dough, often flavored with anise, that is thinly rolled, cut or shaped into individual pieces, then fried and finished off with a sweet topping.

The beignet, which is a French cuisine dough fritter similar to the buñuelo, is etymologically cognate and derives its name via the Germanic Frankish language.

Dough fritters are known in Mediterranean cuisine from the work of Cato the Elder who included a recipe with the name "balloons" in his book De Agri Cultura, which was written in the second century BC.

Its citizens, people of humble means, who inhabited the southern territories of the Iberian Peninsula and occupied low-level jobs, also served as street vendors selling buñuelos.