There are two types of buñuelos in Mexico: one is thin, crispy and covered in piloncillo syrup, and the other is crispy, shaped like a rosette or star and tossed in cinnamon sugar. This recipe is for the latter. Buñuelos de viento, or wind fritters, are traditionally eaten during the Christmas season and made in large quantities for posadas or Christmas parties. A little orange zest and optional orange liqueur in the batter add a touch of citrus.
| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Active: | 1 hr 10 min |
| Yield: | 40 to 50 buñuelos |
Ingredients
- 3/4 cup sugar
- 1 tablespoon ground cinnamon
- 2 cups all-purpose flour (see Cook’s Note)
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 tablespoon orange zest
- 2 teaspoons Mexican vanilla
- 2 large eggs
- 2 tablespoons brandy or orange liqueur, optional
- 1 1/2 cups milk
- 6 cups neutral oil, such as vegetable oil, for frying
Instructions
- For the topping: Combine the sugar and cinnamon in a medium bowl. Set aside.
- For the batter: Sift together the flour, sugar, baking powder and salt in a large bowl; whisk to combine. Add the orange zest, vanilla, eggs and brandy, if using, and mix to incorporate. Slowly stream in the milk and mix to combine. Let the batter rest for at least 30 minutes. It should be the consistency of crepe batter.
- Heat the oil in a heavy-bottomed high-sided pan until the temperature registers 350 degrees F. Place a buñuelo rosette mold (iron) in the oil to heat up at the same time.
- Dip the rosette mold halfway into the batter, making sure the excess drips off, then place it in the hot oil (see Cook’s Note). Cook the buñuelo until lightly golden and starting to release from the mold, 15 to 30 seconds. The buñuelo should release easily, but if not, use tongs or a fork to help. Flip and continue to fry until golden all over and crisp, 15 to 30 seconds more. Transfer the buñuelo to a wire rack lined with paper towels and toss in the cinnamon sugar while hot. Repeat with the remaining batter. Feel free to cook more than one buñuelo at a time, but do not overcrowd the pan, which may cause the temperature to drop.
- Store leftover buñuelos in an airtight container overnight.
Nutrition Facts
| Serving Size | 1 of 46 servings |
| Calories | 76 |
| Total Fat | 4 g |
| Saturated Fat | 0 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 0 g |
| Sugar | 5 g |
| Protein | 1 g |
| Cholesterol | 9 mg |
| Sodium | 56 mg |