Desserts & pastries
Bunyols de vent: Mallorca's autumn doughnuts
At the end of October, stalls with hot frying oil appear in many Mallorcan towns: it is bunyols season, and the queues in front of them are part of the street scene.
In brief
Bunyols de vent: Mallorca's autumn doughnuts
Bunyols are fried potato-dough doughnuts sprinkled with sugar and sometimes filled. The season spans two occasions: bunyols de les Verges on 21 October and bunyols de vent around All Saints' Day on 1 November.
Dough and preparation
The dough is based on boiled potatoes, flour and yeast, which makes it crisp on the outside and very light inside. The doughnuts are traditionally shaped with a hole in the middle and fried in hot oil.
After frying they are tossed in sugar; in many places there are also versions with custard, chocolate or pumpkin.
Two festivals, two names
The feast of Saint Ursula on 21 October, the day of the Verges, is the time for bunyols de les Verges. Traditionally, young men went through the streets serenading on this night.
Around All Saints' Day on 1 November the same doughnuts are called bunyols de vent (“wind fritters”) – named after their airy texture. In practice the two occasions merge into one season from mid-October to early November.
Where to get them
In season, bakeries and specially set-up street stalls sell the doughnuts freshly fried. Outside these weeks they are only available here and there.
Practical tips
- Eat them right at the stall – fried pastries lose their texture within a few hours.
- The main season is between 21 October and 1 November.
- Ask about filled versions; many stalls offer custard or pumpkin.
- Not one for the suitcase – a treat to enjoy on the spot.
Good to know
Price ranges, opening hours and airline rules change. We only give verifiable features and orders of magnitude – check details directly with the seller or your airline before you buy or fly.
Product knowledge
The specialities on this topic
Sweets & almonds Traditional Island-wide
Bunyols de vent
Mallorcan doughnuts
Fried potato-dough doughnuts with sugar – in season around the end of October.
- Ingredients
- Potato dough, flour, yeast, sugar, frying oil
- Dietary
- vegetarian
- Price range
- A bag costs a low single-digit amount
- Where to buy
- Bakeries, street stalls on the feast days
- Flying
- Fried and soft – eat the same day; not meant for long journeys.
Last checked: September 2026
Price ranges, opening hours and airline rules change. We only give verifiable features and orders of magnitude – check details directly with the seller or your airline before you buy or fly.
| Product | Hand luggage | Suitcase | Note |
|---|---|---|---|
| Bunyols de vent | yes | no | Fried and soft – eat the same day; not meant for long journeys. |
Frequently asked questions
When are bunyols available on Mallorca?
Mainly between 21 October (feast of the Verges) and All Saints' Day on 1 November.
What is the difference between bunyols de les Verges and bunyols de vent?
Essentially it is the same pastry, named after the occasion: the feast of the Verges or All Saints' Day.
Are bunyols vegan?
The basic dough often contains no animal ingredients, but many recipes include egg. If in doubt, ask at the stall.
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Related
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- The island's weekly markets Seasonal stalls in the villages
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