Buñuelos de Viento are typical Spanish sweet fritters, traditionally prepared during Carnival and All Saints' Day. They are round fritters made with a light and airy dough (hence the name "de viento") similar to choux pastry, made with milk flavored with cinnamon and star anise, melted butter, sugar, flour, a pinch of salt, and eggs.
Once ready, the mixture is placed in a piping bag and dipped, a few dollops at a time, into boiling oil, until the balls are fragrant, fluffy, and incredibly soft. They can be served dusted with granulated sugar, but also filled with creams, jams, and preserves: they're perfect for breakfast, a snack, or as a dessert, accompanied by a glass of sweet wine.
Ingredients
How to Make Buñuelos de Viento
To prepare the buñuelos de viento, start by heating the milk in a saucepan together with the star anise and the cinnamon stick. When it is almost boiling, filter it and pour it into another saucepan.
To prepare the buñuelos de viento, start by heating the milk in a saucepan together with the star anise and the cinnamon stick. When it is almost boiling, filter it and pour it into another saucepan.
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Add the butter and let it dissolve gently in the boiling milk.
Add the butter and let it dissolve gently in the boiling milk.
Combine sugar and flour all at once and a pinch of salt, then mix immediately with a whisk until you obtain a compact mixture that comes away from the sides.
Combine sugar and flour all at once and a pinch of salt, then mix immediately with a whisk until you obtain a compact mixture that comes away from the sides.
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Remove the saucepan from the heat and begin incorporating the eggs, little by little.
Remove the saucepan from the heat and begin incorporating the eggs, little by little.
Continue mixing until you get a soft and smooth dough.
Continue mixing until you get a soft and smooth dough.
Heat a generous amount of peanut oil in a high-sided pan. Transfer the mixture to a piping bag and, using kitchen scissors, drop small dollops into the boiling oil.
Heat a generous amount of peanut oil in a high-sided pan. Transfer the mixture to a piping bag and, using kitchen scissors, drop small dollops into the boiling oil.
Fry the buñuelos for 3-4 minutes, turning them often.
Fry the buñuelos for 3-4 minutes, turning them often.
Drain them when they are golden brown and transfer them directly to a plate filled with granulated sugar, then covering them completely. Finally, arrange them on a tray or serving dish.
Drain them when they are golden brown and transfer them directly to a plate filled with granulated sugar, then covering them completely. Finally, arrange them on a tray or serving dish.
The buñuelos are ready to be enjoyed, piping hot.
The buñuelos are ready to be enjoyed, piping hot.
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