How to Make Traditional Buñuelos de Viento

We’re less than a week away from Christmas, and I’m just about ready to finalize our menu!

For appetizers, I’m going to be serving: Sambal Chicken Skewers, Honey Mole Glazed Wings,  Crema Mexicana Pickled Jalapeño Deviled Eggs, and pico de gallo. For dinner, I’m going to be making tamales (recipe coming soon!), my moms’ favorite beer braised ribs and some rice pilaf. For dessert, I’m going to  make the Horchata Tiramisu, Ensalada de Fruta, and the buñuelos I’m sharing today!

Buñuelos de viento are  these crispy, airy, fritters covered in sugar that are very popular during Christmas time in Mexico. There are two popular variations of buñuelos found in Mexico, buñuelos de rodilla which use a a dough, are flat and circular in shape and are typically drenched in a piloncillo syrup and then there are buñuelos de viento which use a batter and an iron rosette mold. (Be sure to head over to my instagram page for a chance to win a rosette mold!)

These fritters are pretty easy to make, you just have to remember to dip your mold into the batter about half way, so when it starts to fry, the buñuelo slips right off the mold. You also need to be aware of the temperature of your oil while you’re frying. If the oil is too hot, you run the risk of them browning on the outside very quickly and being raw in the center.

My mouth is watering just thinking about these fritters, so I’m going to fix myself a warm cup of chocolate abuelita and eat the rest of these buñuelos. Have a great Holiday season!

Find the recipe in my new cookbook Chicano Bakes!

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4.18 from 17 votes

Buñuelos de Viento

Makes about 30

Calories 0kcal

Author Esteban Castillo

Ingredients

• For the buñuelos:
• 2 eggs
• 1 ¼ cup milk
• 2 tbsp oil
• 1 tsp vanilla
• 1 ½ cups all purpose flour
• ½ tsp salt
• ¼ tsp baking powder
• 2 tbsp sugar
• 1 tsp ground cinnamon
• For the sugar coating:
• 1 ¼ cup sugar
• 1½ tsp ground cinnamon
• ¼ tsp ground ginger

Oil to Fry

• 6 Cups Vegetable Oil

Instructions

• In a large bowl, whisk together the eggs, milk, oil and vanilla, just until everything has been combined. In a second large bowl, combine the flour, salt, baking powder, sugar and cinnamon. Slowly pour in your wet ingredients into the flour mixture, continuously whisking until your liquid has been fully incorporated and your batter is smooth.
• Preheat a deep frying pan or dutch oven filled with 6 cups of vegetable oil. Once your oil reaches 350 degrees, place your rosette iron in the oil for about one minute. While the rosette iron heats up, make the sugar coating. In a medium-sized bowl, whisk together the sugar, cinnamon and ginger, then set aside.
• Take your rosette out of the oil and carefully dip your rosette half way into the batter. (If you completely submerge the rosette into the batter, the buñuelo will enclose your iron once you dip it into the oil and won't release). Your iron needs to be hot enough so when you dip it into the batter, it sizzles.
• Place the rosette back into the oil and gently shake until the buñelo releases into the oil. Fry for 30 seconds to a minute then flip over and fry another 30 seconds to a minute until the buñelo is golden and crispy then carefully transfer it to the spiced sugar mixture and toss until coated.