Buñuelos de Viento are rosette-shaped fritters made of a light batter, fried until crispy, and then coated with cinnamon and sugar. They are popular in Mexican and other Latin-American countries.
Usually, these sweet treats are served in December during the Posadas using also other shapes like stars, snowflakes, hearts, etc. They surely make a wonderful gift for the holidays or to enjoy at home with a cup of Mexican hot chocolate!
INGREDIENTS
▢1 ½ cups all-purpose flour
▢1 cup milk
▢2 Tbsp butter (melted)
▢2 Tbsp granulated sugar
▢2 medium eggs
▢¼ cup water
▢½ tsp baking powder
▢½ tsp vanilla extract
▢¼ tsp salt
▢oil for frying (as needed)
For coating
▢⅓ cup granulated sugar
▢1 tsp ground cinnamon
▢confectioner’s sugar (optional)
INSTRUCTIONS
Mix flour, baking powder, sugar, and salt in a large mixing bowl.
Add eggs, water, melted butter, and vanilla extract. Mix to combine.
Add the milk while mixing to combine all ingredients together until you’ll have a runny and smooth batter with no lumps.
Heat about 1-inch of frying oil in a pan over medium heat.
Dip the rosette mold into the hot oil for half a minute to heat it up. Lift it and shake it a bit, then place it on the paper-lined plate to absorb excess oil.
Submerge the mold into the batter but do not allow the mixture to go over the mold, make sure is immersed just to the top border.
Lift the mold and quickly dip it into the hot oil. Keep it in the oil for about 10 seconds, then gently shake it so the fried buñuelo will release.
Repeat the steps to make 2 more buñuelos and fry them until nicely gold, flipping them once or twice.
Remove from the oil with a slotted spoon and place over a wire rack with the hollow side down.
Repeat the steps until you use all the batter.
Coat buñuelos with the sugar and cinnamon mixture or dust them with the confectioner’s sugar (read notes) and enjoy.
