Buñuelos de viento en sirop (choux pastry in syrup)
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
Cuisine Dominican, Latino
Keyword cuaresma, fried, lent, pastry
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Author Clara Gonzalez
For the syrup
1cupof brown sugar
A small piece of lime peel(about 1/2 inch)
For the buñuelos
1/4stick of butter(2 oz)
1/4teaspoonof lime zest
3cupsof oil for frying
1/4cupof granulated sugar
1tablespoonof 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.
Serve buñuelos either dusted with sugar and cinnamon, or bathed in syrup, not both.