Buñuelos de Viento
Buñuelos are sweet, crispy treats that are especially popular in the Mexican culture around the holidays. And, while there are different kinds of Buñuelos, these ones are called, "Buñuelos de Viento" because they're made with a mold or rosette iron. Besides being delicious, what makes them so great is the fact that the recipe calls for ingredients you probably already have on hand. Read on for the recipe. And, by the way, if you don't have a rosette iron, you can order one online pretty inexpensively.
Calories: 467kcal
Equipment
- Medium sized bowl
- Frying pan
- Stove
Materials
- 1 cup all-purpose flour, sifted
- 1 Tbsp. sugar
- 1/4 tsp. baking powder
- 1/8 tsp. salt
- 1 egg
- 1 Tbsp. melted butter
- 1 tsp. vanilla extract
- 1 cup milk
*Plus sugar and cinnamon for topping buñuelos Canola or vegetable oil for frying
Instructions
- Sift together all the dry ingredients into a medium-size bowl.
- Mix and set aside.
- In a separate, larger bowl, whisk together egg, melted butter, and vanilla.
- Pour dry ingredients into wet ingredients and mix.
- Add milk a little at a time and continue whisking until the batter becomes smooth.
- Cover and refrigerate for 30 minutes.
- In a shallow bowl, mix sugar and cinnamon together and set aside.
- When ready to make buñuelos, heat oil in a frying pan or saucepan over the stove set to medium heat. (Oil should be about 2 inches deep).
- When oil is hot, reduce heat to medium-low.
- Place rosette iron in oil for 5 minutes to get it hot.
- Take rosette iron out, let the excess oil drain off, and dip in batter close to the top without going over.
- Immediately place iron into oil, jiggle until batter becomes loose. Let
- Let buñuelo fry for about 1 minute on the first side.
- Flip over and continue cooking for another 10-15 seconds.
- Take out of oil and place it on paper towels long enough for excess oil to drain.
- While it's still warm, dip the top side of buñuelo in the cinnamon-sugar mixture and place it on a serving tray.
- Before making the next buñuelo, reheat iron first for about 10 seconds, quickly drain excess oil, and repeat the same steps.
- This recipe makes between 20 & 30 buñuelos.
- If you are using a new rosette iron for the first time, it's recommended that you cure it by placing it in hot oil for 30 minutes. Once it's cured, you won't need to do that again. However, it's also recommended that you do not wash it with soap and water. Instead, wipe it clean with a cloth, and keep it stored in plastic so it stays clean.
Video
Notes
Click on over to see more recipes by Marcy Inspired
You can find more recipes like this if you're interested: Why Posole Rojo Should Be Your New Favorite Soup
