Buñuelos de Viento en Sirop (Choux Pastry in Syrup)

I have been receiving requests to add this recipe for a long time, years in fact. I have to say that it isn’t just procrastination that has caused this, if you know me well, you know that I am not a big fan of fried foods.

As a food blogger that documents a lot of our traditional recipes, some of which are fried dishes and oftentimes not the healthiest of foods, this can be a problem. I’ve found a good argument on why I should also write about dishes that I am not particularly fond of…

Here’s the thing: If you have a well-balanced diet, and barring medical advice to the contrary, no dish should be completely verboten. Nearly everything, if you exercise moderation and restraint, can be had without problems. So, while I wouldn’t advice you to make this very often, I encourage you to try it.

We have a saying for that: “una vez al año no hace daño” (once a year it’s OK).

And speaking of  “once a year”, this is a dish that is traditionally served in Spain and other Hispanic countries on All Saints Day. In the Dominican Republic  it is served during the Lenten season.

In other countries it is more often seen served dusted with sugar and cinnamon powder, Dominicans generally prefer it served bathed in a light spiced syrup. I give you both choices here.

Aunt Clara

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Buñuelos de viento en sirop (choux pastry in syrup)

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Buñuelos de Viento Recipe (Choux Pastry in Syrup): delicious, decadent dessert, only take a little time to make, and a few ingredients, but you will love it. It is traditionally served during the Lent in the Dominican Republic

Servings: 6 servings

Author: Clara Gonzalez

Ingredients

For the syrup

• 1 cup of brown sugar
• 1 cinnamon stick
• A small piece of lime peel (about 1/2 inch)

For the buñuelos

• 1/2 cup of flour
• 1/2 cup of milk
• 2 medium eggs
• 1/4 stick of butter (2 oz)
• 1/4 teaspoon of salt
• 1/4 teaspoon of lime zest
• 3 cups of oil for frying

For dusting

• 1/4 cup of granulated sugar
• 1 tablespoon of cinnamon powder

Instructions

For the syrup

1. Mix sugar, cinnamon, lime zest and 1 cup of water. Boil over low heat until a third of it has evaporated. Set aside in the fridge to chill.

To make the buñuelos

1. Whisk eggs. Sift to remove undissolved parts. Reserve.
2. Mix milk, salt, lime zest in a saucepan. Heat over medium heat. Add butter. When it breaks a boil remove from the heat and add the flour all at once. Beat vigorously with a wooden spoon until you obtain a smooth dough. Return the pan to a low heat and continue beating until the dough lifts from the bottom of the pan. Remove from the heat, and keep beating until it has cooled down (about a minute). Add the eggs in four portions, making sure the previous portion is well incorporated before adding more egg.
3. Let it rest for 5 minutes. In the meantime heat the oil over medium heat. Once the oil is hot, add the dough by the teaspoon and cook until they turn tolden brown all over. Place on a paper towel and let them cool down.
4. Serve immediately bathed in the syrup, or dusted with sugar and cinnamon.

Notes & Nutrition Facts

Serve buñuelos either dusted with sugar and cinnamon, or bathed in syrup, not both.

Nutrition Facts

Buñuelos de viento en sirop (choux pastry in syrup)

Amount Per Serving (3 g)

Calories 0

* Percent Daily Values are based on a 2000 calorie diet.