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5 from 6 votes

Buñuelos de Viento {Wind Fritters}

Course: Dessert
Cuisine: Spanish
Author: LydiaF

Ingredients

For the pastry cream

  • 1 cup whole milk
  • 1/3 cup sugar
  • 2 egg yolks
  • 2 tablespoons cornstarch
  • large piece of lemon peel not the white part
  • 1 teaspoon cinnamon or one stick
  • 2 teaspoons vanilla or the seeds from half a pod

For the buñuelos (Makes 24 or more)

  • 1 cup water
  • 1 stick of butter cut into small pieces
  • generous pinch of salt
  • 1 cup flour I used regular flour
  • 4 large eggs
  • oil for frying I used sunflower oil
  • 1/2 cup sugar mixed with 2 - 3 teaspoons ground cinnamon for dusting the buñuelos

Instructions

Make the pastry cream first.

  • Combine all the ingredients for the cream in a microwave safe bowl. Whisk well, making sure to incorporate the sugar.
  • Microwave on high for two minutes. Carefully remove from the oven. Whisk well.
  • Microwave on high for two more minutes. You may notice clumping, but the whisk should take care of them.
  • Microwave for one more minute. You may notice the cream beginning to boil. Be mindful of the steam. Remove the lemon peel and cinnamon stick if used. Whisk well until smooth and creamy.
  • Allow to cool. Cover with plastic wrap and press into the surface to prevent a skin from forming. Store in the fridge for up to a week. You'll want to whisk it before using.

Make the buñuelos

  • Heat the water, butter and salt together in a large heavy saucepan or dutch oven.
  • When the butter is melted and the water begins to boil, reduce the heat, then add the flour all at once. Stir until a ball forms. Remove from the heat.
  • Add the eggs, one at a time, beating until each egg is completely incorporated into the dough before adding the next. (You'll be able to tell. With each egg the dough becomes shinier and starts to look like a really thick batter.)
  • Set the batter aside while you heat oil in a medium saucepan. You'll want the oil to be about 2 inches deep. If you have a thermometer the oil should be between 360°F and 375°F (182°C to 190°C). Otherwise, the oil is ready when it shimmers and a small amount of dough sinks and then immediately rises back to the top. The temperature is important because the steam that forms inside the buñuelo helps to cook it from the inside. If too hot, it will brown too quickly and the interior will be raw. Too cool, and they'll be greasy.
  • Use a couple of spoons to portion the dough and fry in batches, turning once or twice. The dough will puff up as it cooks. The time it takes to cook depends on the size of the fritters and the temperature of the oil. Mine took 3 - 4 minutes.
  • Drain the cooked buñuelos and toss or sprinkle with cinnamon sugar.
  • Serve right away or use a pair of kitchen scissors to cut a small hole and fill with the pastry cream.
  • These are best eaten right away or at most the day after. They'll get soggy, but will still taste good.