Buñuelos de Viento

(Buñuelos de Viento)

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Buñuelos de Viento is an airy round fried dough that is traditionally coated lightly with a cinnamon-sugar mixture or drizzled on top with a homemade syrup.  This dessert (fritter) is a very simple recipe that consists of the following main ingredients:  water, salt, sugar, butter, flour and eggs.   When frying the Buñuelos, they will fill with air and flip on their own in the frying pan.  This is the part that I enjoy watching when frying the Buñuelos.  Since it is close to Valentine’s day, I decided to try something new and filled several Buñuelos with melted dark chocolate.  They were delicious with a rich chocolate flavor!

A Little Bit of History!

The Buñuelos originated in Spain – specifically by the Moriscos – a moorish (muslim) population that converted to Christianity.   They flavored the Buñuelos with honey or anise.

Let’s Start Preparing the Dough!

In the saucepan, add water, salt and sugar.

Add the margarine made with olive oil and stir.  You can use butter if you so desire. 

Bring to a quick boil.  

Once the water starts boiling, turn off the induction cooker or stove before adding flour to the saucepan.

Rapidly stir the dough for approximately 3 to 5 minutes until the dough holds together.

It is important that you stir the dough for this duration.

When the dough has a smooth texture, the dough is ready.  The dough has the appearance of mashed potatoes.

When you lift the dough and the dough does not stick to the saucepan, this is also another method to determine if the dough is ready.

We are ready to add the eggs but one egg at a time.  This is very important.  Place the first egg into the saucepan.

Stir rapidly until the egg is fully incorporated into the dough.  You stir the egg for approximately 2 minutes.

Once the egg is mixed well into the flour mixture, you will then add another egg to the saucepan.  

Add the second egg to the flour mixture.

Stir rapidly until the second egg is fully incorporated into the dough.  

As you can see, the flour mixture has a smoother consistency.   

However, after adding two eggs individually, the flour mixture does not have the consistency of a cake batter.  Therefore, I will need to add two more eggs.  It is very important to stir them one by one as instructed above.

After adding the other two eggs and stirring them individually, you can see that we have achieved the cake batter consistency.  The dough is ready.

Let’s Start Frying the Buñuelos!

Heat oil in a skillet to 365°F.   Grease a melon baller.  Fill the melon baller with the flour mixture.

Release the dough mixture from the melon baller into the frying skillet.

When the buñuelos fill with air, they start flipping on their own.  This is when you know your dough is perfect.  If you look closely at the video (below), some buñuelos will flip several times.

Remove from frying pan when the buñuelos are lightly golden on both sides.  See how they puffed up!  Place them a plate lined with paper towels to absorb the excess oil.

This is How a Buñuelo Should Look After Frying!

After frying the buñuelos, you can see that when they puff up this creates an airy and light texture.  Yummy!

Let’s Prepare the Homemade Syrup!

In a saucepan, add water, sugar, cinnamon sticks and lemon peel.  Cook over medium heat for approximately 5 minutes or until the sugar has melted.

Once the sugar has melted, set the saucepan aside to cool.  Remove cinnamon sticks and strain the liquid to avoid any lemon peel mixed with the liquid.

Let Me Introduce You to Two Traditional Method of Serving Buñuelos!

Dust lightly the Buñuelos with the cinnamon-sugar mixture.  Place in a bowl.  

Drizzle the syrup mixture on top of the buñuelos.

This is a New Method I Created Due to Valentine’s Day!

With a knife, make a small slit to the buñuelo.

Fill chocolate drizzler with melted dark chocolate.  Insert drizzler inside the slit and fill the buñuelo with chocolate.

Final Presentation for the Three Different Types of Buñuelos!

This is the traditional method of how the buñuelos are served with syrup when I was living in Puerto Rico!  This is my favorite!

Another traditional method that is served today with a cinnamon-sugar mixture in Puerto Rico!

This is how you can serve the buñuelos for Valentine’s Day or as a special treat filled with melted chocolate!

Click on the button below to watch my YouTube video on How to Make Buñuelos de Viento!

Recipe and Nutritional Facts!

Nutritional information is provided as a courtesy and is approximate only.  Please refer to our Nutritional Facts Disclaimer for more information.

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Buñuelos de Viento


  • Author: Aida's Kitchen
  • Prep Time: 35 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 32 Buñuelos 1x

Description

Buñuelos de Viento is a light and airy round fried dough that is traditionally coated lightly with a cinnamon-sugar mixture or drizzled on top with a homemade syrup.


Scale

Ingredients

Dough Recipe:

  • 1 cup water
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 4 tablespoons margarine made with Olive Oil
  • 1 cup flour
  • 3 to 4 large eggs

Syrup Recipe:

  • 1 cup water
  • 1 cup sugar
  • 2 cinnamon sticks
  • ¼ teaspoon lemon peel

Sugar and Cinnamon Mixture Recipe:

  • 3 tablespoons sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Add water, salt, sugar and margarine in a saucepan.  Stir well and bring to a boil.
  2. Turn off heat and add the flour.  Stir rapidly for 3 – 5 minutes until dough holds together with a smooth consistency.
  3. Now we add one egg to the dough and stir rapidly until the egg is fully incorporated into the dough.  Follow this process (one egg at a time) until you obtain a cake batter consistency.
  4. Heat oil in a frying skillet to 365°F.  Grease a lemon baller with oil and fill with dough mixture.
  5. Release dough mixture from lemon baller onto the skillet.
  6. Fry the Buñuelos until golden on both sides.  The Buñuelos will fill with air and flip on their own.
  7. Place them on a plate lined with paper towel to absorb the excess oil.
  8. Mix the sugary Mixture in a bowl.  Lightly coat the Buñuelos with the sugary mixture.
  9.  To prepare the syrup – add all the ingredients in a saucepan for the syrup.  Cook over medium heat until the sugar has melted.
  10. Set aside to cool.  Remove cinnamon sticks and strain syrup to discard the lemon peels.  Pour syrup on top of Buñuelos.
  11. For Chocolate Buñuelos, fill a chocolate drizzler with melted dark chocolate.  Make a small slit to the Buñuelos and insert drizzler.  Gently push down on the plunger to fill the Buñuelos with the melted chocolate.

Notes

How to Melt Chocolate:  In a saucepan, add the chocolate morsels with a tablespoon of water.  Cook over low heat until the chocolate morsels have melted, stirring occasionally.  See food blogging post on how to make Chocolate Coquito for a more detail demonstration.

The nutritional value listed is for one fried Buñuelo.

If you pour the entire syrup on all 32 Buñuelos,  you will need to increase the carbohydrate and sugar by 6 g and calories by 24.

If you dust all 32 Buñuelos with the cinnamon and sugar mixture, you will need to increase the carbohydrate and sugar by 1 g and calories by 5.

  • Category: Dessert
  • Cuisine: Puerto Rican

Keywords: Buñuelos de Viento

Nutritional Facts Disclaimer

 

Category: Dessert, Recipes

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