Buñuelos de Viento (Holiday Fritters), photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Buñuelos de Viento (Holiday Fritters)

Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 20-25 minutes
Servings: 25-30 Buñuelos
Flat, puffy or crispy, the holidays would not be complete without buñuelos! Try these tasty and traditional buñuelos de viento. Light and crispy. One will not be enough!

Buñuelos de viento are essential during the holidays. A simple batter of flour, eggs and milk yield a crispy and light fritter. With a generous dusting of powdered sugar, you will not be able to stop at just one.  Another popular way to serve them is by dredging them in a cinnamon and sugar mixture. The traditional buñuelos prepared by my mom were flat, much like a flour tortilla, dipped in cinnamon and sugar while still warm. The recipe for buñuelos de viento is believed to have originated in Spain. They came in a round, puffed shape and were sometimes filled with a cream filling.  You don't have to sweat the shape: The special metal molds for preparing this fun holiday snack are available online!

Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/3 teaspoon salt
  • 2 large eggs
  • 2 tablespoons water
  • 1 tablespoon Grapeseed or olive oil
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 2 cups oil for frying
  • powdered sugar
  • special metal mold for preparing rosettes or buñuelos de viento

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Directions

  1. In a bowl, combine the flour, sugar, cinnamon, baking powder and salt. In another bowl, whisk together the eggs, water, oil and vanilla extract. Mix this into the dry ingredients until well incorporated. Gradually whisk in the milk until you have a smooth batter. Cover and set aside for 30 minutes.
  2. When ready, preheat 2 cups of oil to 350ºF in a medium skillet.
  3. First dip the metal mold for buñuelos into the hot oil and hold for a few seconds. Carefully dip the hot mold into the batter, making sure you only go up ¾ of the way. Immerse batter-covered mold into the hot oil and hold for 6 seconds.
  4. Gently shake it back and forth so it releases the buñuelo into the oil. Fry for just a few more seconds and turn gently, using metal tongs. Fry until golden brown. Transfer cooked fritters to lined baking sheet to drain. Repeat until done. Let cool and dust generously with powdered sugar.

Chef Notes

It is very important to have your workstation all set up when preparing this recipe. Baking sheets lined with paper towels with plenty of space to work is a good start. If you decide to dredge in cinnamon and sugar, instead of powdered sugar, carefully dip them in cinnamon/sugar mixture while still slightly warm.

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