How to make Bunuelos de Viento Step by Step

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal provides a vegan option.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and adds a nutty flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a unique taste.

Start by whisking together 1.5 cups of all-purpose flour, 0.25 teaspoon of salt, 0.5 teaspoon of baking powder, and 2 tablespoons of sugar in a bowl.

Add 2 large room temperature eggs to the dry ingredients and mix until the batter is thick and lumpy.

Incorporate 2 tablespoons of melted butter and 0.25 cup of milk into the batter, mixing slowly.

Gradually add 1 cup of room temperature milk to the batter, mixing until smooth and runny, resembling funnel cake batter.

Prepare the frying station by heating a medium-sized pan with vegetable oil on high for the first 2-3 minutes, then reduce to medium-high heat.

Heat the mold for approximately 4 minutes before dipping it into the batter to ensure it is hot enough for the batter to stick.

Dip the hot mold into the batter, ensuring it does not go over the rim, then give it a twist to pre-cook the batter slightly before placing it in the hot oil.

Once the mold is in the oil, wait for it to bubble, then gently wiggle the mold to release the bunuelos once they start to cook.

If the bunuelos do not release easily, check if the mold is hot enough; if not, return it to the oil to heat up again.

Continue the frying process, adjusting the heat as necessary, and repeat the dipping and frying until all the batter is used.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens