Buñuelos de Viento

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 SkewersHoney 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!

Buñuelos de Viento

Buñuelos de Viento
Makes about 30
  • For the buñuelos:
  • 2 eggs
  • 1¼ cup milk
  • 2 tbsp oil
  • 1tbsp vanilla
  • 1½ cups all purpose flour
  • ½ tsp salt
  • ¼ tsp baking powder
  • 2 tbsp sugar
  • ¾ tsp ground cinnamon
  • ¾ tsp ground ginger
  • ¼ tsp ground nutmeg
  • For the sugar coating:
  • 1¼ cup sugar
  • ½ tsp ground cinnamon
  1. 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, cinnamon, ginger and nutmeg. Slowly pour in your wet ingredients into the flour mixture, continuously whisking until your liquid has been fully incorporated and your batter is smooth.
  2. Preheat a deep frying pan filled with three inches of oil. Once your oil reaches 350 degrees, place your rosette iron in the oil for about one minute.
  3. 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)
  4. Place the rosette back into the oil and gently shake until the buñelo releases back into the oil. Fry for one minute then flip over and fry 1-2 minutes more until the buñelo is golden and crispy then carefully transfer it to a paper towel lined plate with a slotted spoon then transfer it to the spiced sugar mixture and toss until coated.




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  • terrymtz

    So interesting! I’ve never seen buñuelos de rodilla in syrup before–we always do canela and granulated sugar in the Rio Grande Valley. One of our housekeepers also made buñuelos with fruit punch Jarritos soda (I think to make them more crisp, in theory?), and it turned them a pretty pink color!