Buñuelos de Viento [Video+Recipe] Puffy Fried Balls in Syrup
A delicious, decadent dessert, these buñuelos de viento (puffy fried balls in syrup) only take a little time and a few ingredients to make.
Servings 6 servings
Calories 278kcal
Ingredients
For the syrup
- 1 cup brown sugar [200 g]
- 1 cinnamon stick
- A small piece of lime peel (about ½ inch)
For cinnamon sugar
- 1 tablespoon cinnamon powder
- ¼ cup sugar (white, granulated) [50 g]
For the buñuelos
- 2 egg (medium)
- 1 teaspoon cinnamon powder
- ¼ teaspoon lime zest
- ½ cup milk (whole or skim)
- 2 ounces salted butter (salted) [55 g or ¼ US stick]
- ¼ teaspoon salt
- 2 tablespoons sugar (white, granulated)
- ½ cup all-purpose flour [80 g], sifted
- 3 cups oil for frying
Instructions
1. Make syrup or cinnamon sugar
- ⚠️ If you serve it with syrup: Mix sugar, cinnamon, lime zest, and 1 cup of water. Boil over low heat until a third of it has evaporated. Remove from the heat and remove the cinnamon stick and lime peel. Set aside.⚠️ If you serve it with cinnamon sugar: Mix sugar and cinnamon until combined. Set aside
2. Whisk eggs
- Whisk eggs. Sift to remove undissolved parts. Set aside.
3. Make the dough
- Mix milk, cinnamon, salt, sugar, and lime zest in a saucepan. Heat over medium heat. Add butter. When it breaks a boil, add the flour all at once. Beat vigorously with a wooden spoon until you obtain a smooth dough that doesn't stick to the saucepan. Remove the dough from the heat and let it cool down (about 10 minutes, see notes).
4. Add eggs
- Pour ⅓ of the whisked egg into the dough. Mix stirring and folding until the egg is thoroughly combined with the batter. Add the remaining egg in 2 separate parts, making sure the previous portion is well incorporated before adding more egg. Let it rest for 20 minutes.
5. Fry
- Heat the oil over medium-high heat (300 ºF [150 ºC]). Once the oil is hot, use two serving teaspoons, scooping the dough from one teaspoon to the other, form a round(ish) ball, and drop it carefully into the oil. Be mindful that they will double in size, so I found that a ball of dough the size of a large olive turns into a buñuelo about the size of a small lime.Fry them three at a time to prevent the oil from cooling down too much. Cook the balls rotating once they float until they brown all over. Place on a paper towel and let them cool down.
6. Serve
- Serve immediately bathed in the syrup, or dusted with cinnamon sugar.See some suggestions above the recipe.
Video
Notes
You need to let the dough cool down before adding the eggs, it would not work otherwise.
Serve buñuelos either dusted with sugar and cinnamon or bathed in syrup, not both.
Nutrition
Serving: 3buñuelos | Calories: 278kcal | Carbohydrates: 54g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 57mg | Sodium: 137mg | Potassium: 107mg | Fiber: 1g | Sugar: 45g | Vitamin A: 110IU | Calcium: 67mg | Iron: 1mg
