Buñuelos de Viento: "Light-as-Air Fritters"

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  • Total: 115 mins
  • Prep: 105 mins
  • Cook: 10 mins
  • Yield: 24 buñuelos (24 servings)
Nutritional Guidelines (per serving)
541 Calories
58g Fat
6g Carbs
2g Protein
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Nutrition Facts
Servings: 24 buñuelos (24 servings)
Amount per serving
Calories 541
% Daily Value*
Total Fat 58g 74%
Saturated Fat 5g 23%
Cholesterol 37mg 12%
Sodium 106mg 5%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 1%
Protein 2g
Calcium 20mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Meaning "light-as-air fritters" in Spanish, buñuelos are light, fluffy, and they melt in your mouth. They are perfect for an afternoon snack and are commonly served as dessert with Spanish meals.

Buñuelos are a lightly fried egg and flour dough with a hint of lemon zest. After frying, they're dusted with powdered sugar to create an irresistible, bite-sized dessert. They can also be filled with pastry cream, egg custard, or your favorite marmalade. Making these tasty treats is actually quite easy, so you can explore all these options and find out which you like best. 


  • 1 1/4 cup water
  • 2 tablespoons butter
  • 2 tablespoons granulated sugar
  • lemon (zested)
  • 1 pinch salt
  • 4 1/2 ounces flour (unbleached white)
  • 1/4 teaspoon baking powder
  • 4 eggs
  • 2 to 3 cups vegetable oil (canola, corn; or amount needed for frying)
  • 1 /4 cup powdered sugar (for dusting)
  • Optional: egg custard (for filling)

Steps to Make It

This buñuelos recipe makes approximately 24 buñuelos. For buñuelos with custard filling, allow an additional 20 minutes to prepare the custard.

Make the Buñuelos

  1. Gather the ingredients.

  2. In a small saucepan, combine water, butter, granulated sugar, lemon zest, and pinch of salt. Bring to a boil.

  3. As soon as the water boils, add the flour and baking powder all at once and begin stirring with a wooden spoon. Stir constantly until the dough begins to come away from the sides of the pan.

  4. Remove from the heat and allow to cool down for a few minutes.

  5. When the dough is no longer hot, but still warm, stir in the eggs, one by one. Use a hand mixer if necessary to ensure that the dough is smooth.

  6. Set aside for 1 1/2 to 2 hours.

  7. In a large, heavy-bottomed frying pan, pour vegetable oil to a depth of about 1 1/2 inches. Heat on medium-high.

  8. When the oil is just hot enough to fry, begin dropping spoonfuls of dough into the oil.

  9. Turn over when the bottom is golden. The buñuelos should turn a golden color and begin to float when cooked.

  10. Remove them from the pan one at a time using a slotted spoon or spatula. Drain on a paper towel.

  11. Sprinkle with powdered sugar and serve immediately.

Custard Filled Variation

Buñuelos can easily be filled with a creamy egg custard. It's best to make the custard while the dough is resting.

  1. Gather the ingredients.

  2. After the buñuelos are fried, wait until they are cool enough to touch, then cut them in half.

  3. Spoon in custard filling and serve immediately.

  4. The same method can be used for pastry cream and marmalade fillings.