HOW TO MAKE BUNUELOS DE VIENTO: Easy Recipe for Mexican Buñuelos perfect for Christmas 2020

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a unique flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative.

Sift together the flour, sugar, baking powder, and salt in a medium-sized mixing bowl.

In a separate larger bowl, whisk the egg, then add the melted butter and vanilla extract, mixing until combined.

Gradually add the flour mixture to the wet ingredients, mixing well.

Begin adding the milk a little at a time while whisking until you achieve a smooth, consistent batter that resembles pancake batter but is a bit runnier.

Cover the batter and let it stand in the refrigerator for about 30 minutes.

Heat enough oil in a frying pan or saucepan until it's about 2 inches deep, setting the burner to medium-high.

Prepare a shallow bowl with a mixture of sugar and cinnamon for dusting the buñuelos after frying.

Find a tray and cover it with paper towels to soak up excess oil from the fried buñuelos.

Heat the rosette iron in the hot oil for about 5 minutes before using.

Once the oil is hot, lower the temperature to medium-low and dip the heated rosette iron into the batter, letting it come close to the top without overflowing.

Dip the batter-coated iron into the hot oil, giving it a slight jiggle to release the buñuelo.

Cook for about 1 minute, flip it over, and cook for another 10 to 15 seconds until golden brown on the tips.

Remove the buñuelo and place it on paper towels to drain excess oil, checking that the back is golden brown.

For the next buñuelo, heat the rosette iron in the oil for about 10 seconds before repeating the dipping process.

Dip the hot buñuelos into the sugar and cinnamon mixture, coating only the top side.

Repeat the process until all the batter is used, which should yield about 25 to 30 buñuelos.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens