Buñuelos de Viento

4.50 from 2 votes

Buñuelos de Viento are a traditional Mexican fritter tossed in cinnamon sugar. These light and crispy treats are popular during Christmas!

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: Mexican

Servings: buñuelos

Author: Isabel Orozco-Moore

Ingredients

For the buñuelos de viento

Vegetable oil, for frying
1 ¼ cup all-purpose flour
2 ½ teaspoons granulated sugar
⅛ teaspoon fine salt
2 eggs
1 cup whole milk
1 teaspoon vanilla extract

For cinnamon sugar topping

1 cup granulated sugar
1 teaspoon ground cinnamon

Equipment

Rosette iron mold (I used the smaller 4.7-inch size)
Instant read thermometer

Instructions

In a large sauté pan or deep skillet, pour in 2 inches of frying oil and heat over medium heat until it reaches 365-400°F.
Prepare the cinnamon sugar mixture by mixing together the sugar and cinnamon in a small bowl. Set aside.
As the oil heats, make the buñuelo batter. In a medium bowl, mix together the flour, sugar, and salt.
In a separate medium bowl, whisk together the eggs, whole milk, and vanilla extract until fully combined and bubbly.
Mix in the dry ingredients into the egg mixture, ½ a cup at a time, until fully combined. The mixture should resemble pancake batter. Set aside.
Fully submerge the rosette iron mold into the hot oil for 10-15 seconds. Lift the iron mold, gently shake off any excess oil, and pat the bottom of it on a paper towel to remove any drips.
Dip the hot iron mold into the batter, coating only ¾ of the mold. You will hear some sizzling.
Dip the coated iron mold into the frying oil and hold it there for a few seconds. Give it a little shake, and the batter should lift off. If the batter is not lifting, use the tines of a fork to help pry it off.
Flip the buñuelo immediately and fry for an additional 1-2 minutes until golden brown. Transfer to a baking sheet lined with paper towels to absorb any excess oil.
While the buñuelos are still warm, dip in the cinnamon sugar mixture until both sides are coated.
Continue heating the iron mold, coating, and frying the buñuelos until all the batter is used. I recommend frying 1-2 at a time since you have to work quickly.
Serve immediately with champurrado, atole, or cafe de olla.

Notes

This recipe is all about the technique. It may take a couple of tries to get the hang of it, so don’t get discouraged!
Do not fully submerge the iron mold into the batter. If you do, it will completely coat the mold and not release when frying. Only dip the mold into the batter ¾ of the way.
Keep the oil hot. The key to preventing the batter from sticking to the mold and not releasing is making sure the oil is at the correct temperature, and the iron mold is hot enough. Make sure to let the iron mold heat in the oil for at least 10-15 seconds before frying each buñuelo.
Shake it off. To release the batter from the mold, you need to gently shake the mold while submerged in the oil to allow it to loosen and release as it fries. If you’re having trouble removing the batter from the mold, use the tines of a fork to help pry it off.
Try different shapes. Buñuelos de viento are traditionally a rosette shape, but you can also use other shapes and sizes like stars or flowers. Keep in mind that the larger and more intricate the mold, the more difficult it may be to remove it when frying. In these cases, use the tines of a fork or a small heat-safe utensil to pry off the buñuelo.
Prep ahead of time. This batter can be made up to 2 days ahead.

Nutrition