How To Make THE PERFECT BUÑUELOS EVERY SINGLE TIME | Buñuelos de Viento

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.

Welcome to the channel and introduction to the recipe.

List the ingredients needed for the buñuelos.

Cure the abundo pastry maker by washing it with soap and dipping it in hot oil for 30 minutes on medium heat.

In a blender, mix together 1.75 cups of milk, 2 tablespoons of melted butter, 1 tablespoon of vanilla extract, and 2 eggs until combined.

Add 0.5 cups of sugar while mixing, then sift in 1.5 cups of flour, 0.5 teaspoons of baking powder, and 0.25 teaspoons of salt while continuing to mix until smooth.

Transfer the batter to a bowl large enough for the mold to fit and allow it to sit for 30 minutes.

Prepare the frying pan by adding a whole bottle of vegetable oil and set it on low heat, placing the mold in the oil for 30 minutes.

After 20 minutes, increase the heat to medium to prepare for frying.

After 10 minutes, remove the mold from the oil, drain excess oil on a paper towel, and dip it into the batter without overflowing.

Transfer the mold to the hot oil and hold it for about 10 seconds, moving it up and down until it releases from the mold.

Fry the buñuelos until golden brown, flipping them to ensure even cooking.

Once golden, remove from oil and drain on paper towels.

While hot, dip the buñuelos in sugar to coat them, ensuring the sugar sticks well.

Repeat the process until all the batter is used, noting that this recipe yields about 35 buñuelos depending on mold size.

Optional: Add food coloring to the batter and use sanding sugar for decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens