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.
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon sugar
- 4 tablespoons margarine made with Olive Oil
- 1 cup flour
- 3 to 4 large eggs
- 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
- Add water, salt, sugar and margarine in a saucepan. Stir well and bring to a boil.
- Turn off heat and add the flour. Stir rapidly for 3 – 5 minutes until dough holds together with a smooth consistency.
- 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.
- Heat oil in a frying skillet to 365°F. Grease a lemon baller with oil and fill with dough mixture.
- Release dough mixture from lemon baller onto the skillet.
- Fry the Buñuelos until golden on both sides. The Buñuelos will fill with air and flip on their own.
- Place them on a plate lined with paper towel to absorb the excess oil.
- Mix the sugary Mixture in a bowl. Lightly coat the Buñuelos with the sugary mixture.
- To prepare the syrup – add all the ingredients in a saucepan for the syrup. Cook over medium heat until the sugar has melted.
- Set aside to cool. Remove cinnamon sticks and strain syrup to discard the lemon peels. Pour syrup on top of Buñuelos.
- 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.
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