Buñuelos de Viento

Name: Buñuelos de Viento
Yield: 2 servings
Cuisine: Spanish
Ingredients: 150g plain flour; 250ml milk or water; 60g butter; 4 eggs; Grated lemon zest and a pinch of salt; Pastry cream or whipped cream (optional); Sugar for dusting and oil for frying

Buñuelos de viento/boo-NYWEH-lohs deh VYEN-toh/

Also known as: Bunuelos de Viento, Spanish Wind Fritters, Spanish All Saints Fritters

About this dish

Light, airy choux pastry puffs fried until golden and hollow, dusted with sugar and sometimes filled with cream or custard.

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Ingredients

🌾150g plain flour

🥛250ml milk or water

🧈60g butter

🥚4 eggs

🍋Grated lemon zest and a pinch of salt

🍮Pastry cream or whipped cream (optional)

🍬Sugar for dusting and oil for frying

Method

Serves 2

Bring the milk, butter, salt and lemon zest to the boil.

Add all the flour at once and stir until the dough comes away from the pan.

Cool slightly, then beat in the eggs one at a time.

Fry small spoonfuls in medium-hot oil until puffed, golden and hollow.

Drain, fill with cream if you like and dust with sugar.

✓ What Makes it Authentic

Buñuelos de viento ('wind fritters') are eaten in Spain around All Saints' Day on 1 November, especially in Madrid and Catalonia.

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