A delicious, decadent dessert, this Buñuelos de Viento Recipe (Choux Pastry in Syrup) only takes a little time and a few ingredients to make.
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 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 my argument: It shouldn't be any of my business what you eat. I'll just document what we eat in the Dominican Republic, and you make your own choice, as the responsible adult that you are.
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.
Buñuelos de viento en sirop (choux pastry in syrup)
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
- 1/4 cup of granulated sugar
- 1 tablespoon of cinnamon powder
For the syrup
- 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
- Whisk eggs. Sift to remove undissolved parts. Reserve.
- 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.
- 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.
- Serve immediately bathed in the syrup, or dusted with sugar and cinnamon.