How to Make Buñuelos de Viento with Jenny Martinez | JCPenney

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.

Start by mixing 2 cups of all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt in a bowl.

In another bowl, mix 1.5 cups of milk and 2 eggs together.

Add 2 tablespoons of sugar and 1 teaspoon of vanilla extract to the milk and egg mixture, and mix well.

Ensure the batter is not too thin or too thick, achieving the right consistency for Buñuelos.

Set the batter aside.

Prepare the sugar mixture by combining 1 cup of sugar and 1 tablespoon of cinnamon in a bowl and mixing well.

Heat the mold for at least one minute.

Using a Cook's brand pan, drain it as much as possible before pouring in the batter, ensuring not to overflow the mold.

Once the batter is in the mold, keep it hot and in warm oil.

Fry for 2 minutes on each side until ready.

Drain the Buñuelos and dust with the sugar and cinnamon mixture before serving on a platter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens