Buñuelos de Viento
Makes about 30
Calories: 0kcal
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.
Nutrition
Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg