Buñuelos de viento (wind fritters) are crunchy and sweet wheat flour-based fritters mostly served as dessert or snack. Buñuelos de Viento or Buñuelos de Molde are made with iron molds, unlike the more traditional Mexican buñuelos that are made by spreading the dough and forming circles (like a flour tortilla or arepa) that are then fried and sprinkled with sugar.
Although some people think that these Wind Buñuelos are mostly consumed for the Christmas season, you can find them for sale all year round at local fairs and some markets. While the origin of buñuelos is unclear (some suggest they come from Spain or the Middle East), the practice of using iron molds to make rosettes originates in Scandinavia. Other countries also make this type of molded donuts, such as Colombia, Finland, Turkey and even Sri Lanka and Malaysia.
Tips:
You can use 2 teaspoons of vanilla extract instead of lemon zest.
You don’t necessarily have to add the 2 tablespoons of brandy or sherry. If you choose not to add it, add another 2 tablespoons of milk instead or even vanilla if you prefer that flavor instead of citrus.
The best oil to fry these crispy wind fritters is vegetable oil or any neutral oil you prefer.
The bowl in which you prepare the fritter mixture should have a wide, flat bottom. If it has a rounded bottom, it can make it difficult when you dip the fritter mold and the mixture may not adhere evenly.
Don’t worry if they don’t turn out perfect at first, it’s about learning the technique, time and temperature. You can eat those fritters that come out imperfect while you continue cooking the rest and master the technique of making them. You can crush them and make a nice crumble to top your ice cream.
Place them in a large plastic container lined with paper napkins. Do not sprinkle them with sugar if you plan to store them, instead add the sugar at serving time, after heating.
I know, fritters are tricky to reheat and be as good but if you follow me it will work. Place them in a single layer on a baking sheet or tray and heat them in a preheated oven at 125 degrees Celsius for 1-2 minutes. Make sure you are taking care of them, as the time needed to heat them can vary depending on the oven and the thickness of the rosettes. So that they don’t burn.
Ingredients:
1 cup sifted all-purpose flour
2 teaspoons of sugar
1 pinch of salt
2 large eggs
1 teaspoon lemon zest -optional
2 tablespoons of brandy or sherry wine -optional or more milk
1 cup whole milk
2½ cups of oil for frying.
Sugar to sprinkle when serving
*Ground cinnamon for cinnamon sugar topping optional
Method:
Beat the eggs, then combine them in a medium bowl (with a flat bottom) with the lemon zest, brandy and milk.
In another bowl, mix the dry ingredients: flour, sugar and salt. Gradually add the flour mixture to the egg and milk mixture, beating with a balloon whisk until you obtain a very uniform and smooth dough. The texture should resemble that of a very light creamy dressing.
Heat the oil in a large skillet over medium-low heat. The temperature should be close to 185C degrees. Place a layer of paper towels on a baking sheet or large plate to absorb excess oil from the finished rosettes. You will also need another flat plate, covered with a folded paper towel, which you will use to absorb the oil from the wrought iron rosette mold.
To make the fritters, place the iron rosette in the hot oil for about a minute to warm up. Once it’s hot, lift it out of the oil and shake off any excess oil, then place it on the plate with the paper towels or napkins to absorb the oil. We don’t want excess oil in the mold, otherwise the dough won’t stick.
After drying the iron mold on the paper napkins, dip it in the mixture. Don’t let the mixture reach the edge of the top of the pan; submerge it about three-quarters full. When you are immersing it in the oil you will hear a bubbling sound as the tip of the mold begins to sink into the dough. Immediately lift the iron rosette from the dough bowl and dip it into the hot oil.
When you dip it into the oil you will hear a bubbling sound as the mold begins to sink into the oil. Try to make this step of transferring the mold from the mixture to the pan with hot oil as quick as possible, as the raw dough will eventually fall out of the mold.
Place the fritter mold in the hot oil to fry the mixture that adheres to it. Keep the mold in the oil for about a minute. The dough will begin to get stiffer as it cooks, and eventually you will be able to lift the mold and the donut will release from the mold and remain in the oil, if it does not come away easily from the mold, carefully separate it with the help of a fork or a toothpick.
Once you have removed the mold from the oil, turn the fritter over to continue cooking on the other side. What you want is for it to acquire a light golden color all over. Time is just a guide, you will know it is ready when you see that it has a light golden color on both sides.
The time it takes to fry each fritter is approximately 1-2 minutes per side or until golden brown. Once they are ready, remove them and place them on a large tray or plate covered with paper towels to absorb the excess oil. Place them with the hollow side down, to prevent the oil from draining well.
Repeat the cooking process with the remaining dough. While you fry each buñuelo, place the buñuelo mold in the hot oil to keep it warm, so it is ready to be dipped back into the buñuelo mixture – don’t forget to dry it before putting it in the batter.
While the freshly made fritters rest on the tray or plate, fill a small plate with sugar, if you decide to add ground cinnamon, mix the cinnamon with the sugar. Then, one by one, dip the fritters into the sugar so that the tops are covered in sugar, the fritters will still be hot, the heat will help the sugar stick to them. After this, your buñuelos de viento are ready to eat.
Serve them on a large plate and enjoy!
