Buñuelos de Viento Recipe: 'Light-as-Air' Fritters

Name: Buñuelos de Viento: 'Light-as-Air Fritters'
Prep time: 105 min
Cook time: 10 min
Total time: 115 min
Ingredients: 1 1/4 cup water; 2 tablespoons unsalted butter; 2 tablespoons granulated sugar; 1 tablespoon lemon zest, from 1 lemon; 1 pinch salt; 4 1/2 ounces unbleached white flour; 1/4 teaspoon baking powder; 4 eggs; 2 to 3 cups vegetable oil (e.g., canola, corn), for frying; 1 /4 cup confectioners' sugar , for dusting; Egg custard, for optional fillilng

Prep: 105 mins

Cook: 10 mins

Total: 115 mins

Servings: 24 servings

Yield: 24 buñuelos

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Nutrition Facts (per serving)
102	Calories
8g	Fat
6g	Carbs
2g	Protein

Nutrition Facts
Servings: 24
Amount per serving
Calories	102
% Daily Value*
Total Fat 8g	10%
Saturated Fat 1g	7%
Cholesterol 34mg	11%
Sodium 23mg	1%
Total Carbohydrate 6g	2%
Dietary Fiber 0g	1%
Total Sugars 2g
Protein 2g
Vitamin C 0mg	2%
Calcium 9mg	1%
Iron 0mg	2%
Potassium 18mg	0%
*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 confectioners' 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 cups water
2 tablespoons unsalted butter
2 tablespoons granulated sugar
1 tablespoon lemon zest, from 1 lemon
1 pinch salt
4 1/2 ounces unbleached white flour
1/4 teaspoon baking powder
4 large eggs
2 to 3 cups vegetable oil (e.g., canola, corn), for frying
1/4 cup confectioners' sugar, for dusting
Egg custard, for optional fillilng

Make the Buñuelos

Gather the ingredients.

The Spruce Eats / Teena Agnel
In a small saucepan, combine water, butter, granulated sugar, lemon zest, and pinch of salt. Bring to a boil.

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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.

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

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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.

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Set aside for 1 1/2 to 2 hours.

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

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

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

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

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Sprinkle with confectioners' sugar and serve immediately.

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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.

Gather the ingredients.

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

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Spoon in custard filling and serve immediately.

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