Bunuelos De Viento Light As The Wind Fritters Recipes

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HOMEMADE AUTHENTIC MEXICAN BUñUELOS RECIPE (SWEET FRITTERS)



Homemade Authentic Mexican Buñuelos Recipe (Sweet Fritters) image

Buñuelos de rodilla is fried dough coated in a cinnamon-sugar mixture. The dough is rolled out into a circular shape (much like a flour tortilla). These golden, crispy-sweet, tortilla-like fritters are sprinkled with cinnamon and sugar or topped with syrup.

Provided by Yvette Marquez

Categories     Desserts

Time 30m

Number Of Ingredients 11

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
¾ cup milk
¼ cup butter
1 teaspoon vanilla
2 beaten eggs
Canola or vegetable oil for frying
1 cup sugar
1 teaspoon ground cinnamon

Steps:

  • In a mixing bowl combine flour, baking powder, salt, and cinnamon.
  • In a saucepan heat milk, butter, and vanilla and bring to a boil. Set aside to cool.
  • In a separate bowl, mix the eggs, then add the beaten eggs to the room temperature milk mixture and whisk quickly.
  • Add the liquid mixture to dry ingredients and mix well.
  • Knead dough on lightly floured surface 2 to 3 minutes until smooth.
  • After you knead the dough, divide into 20 dough balls. With a rolling pin, roll out thin tortillas.
  • Lay out all the thin tortilla flats on a tablecloth and let them dry. Turn them over once to ensure drying on both sides. This helps remove most of the moisture before frying.
  • Heat one-inch of oil in a skillet wide enough for the tortillas to fry flat. Deep-fry tortillas until golden brown, turning once. Remove from pan; stand vertically in a bowl lined with paper towels and drain excess oil.
  • While warm, sprinkle fried tortillas on both sides with sugar-cinnamon mixture.

Nutrition Facts : Calories 171 kcal, Carbohydrate 25 g, Protein 3 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 23 mg, Sodium 147 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving

BUñUELOS DE VIENTO



Buñuelos de Viento image

"Buñuelos de Viento" and "Buñuelos de Molde" literally translate to "Wind Fritters" and Mold-Shaped Fritters", respectively. These are made using iron molds, as opposed to the more traditional Mexican buñuelos that are made by rolling out the dough and forming circles (like a flour tortilla) which are then fried and dusted with sugar.

Provided by Mely Martínez

Categories     Desserts

Time 35m

Number Of Ingredients 10

1 cup all-purpose flour (sifted)
2 tsp. sugar
1 pinch of salt
2 eggs
1 tsp. lime zest *
2 tbsp. brandy or sherry wine (optional (see notes) **)
1 cup of milk
2½ cups of oil (for frying.)
Sugar (for coating)
Ground cinnamon (for coating (optional))

Steps:

  • Beat the eggs, then combine them in a medium-size bowl (with a flat bottom) with the lime zest, brandy, and milk.
  • In another bowl, mix the dry ingredients: flour, sugar, and salt.
  • Gradually add the flour mix to the egg-milk mixture, beating with a whisk until you have a very uniform and smooth batter. The texture should resemble that of a very light, creamy dressing.
  • Heat the oil in a large skillet over medium-low heat. The temperature has to be around 365 ºF degrees. Add a layer of paper towels on a baking sheet to absorb the excess oil from the finished rosettes. You will also need another flat tray or plate covered with a folded paper towel, which you will use to absorb the oil from the iron rosette mold.
  • To make the buñuelos, place the rosette iron in the hot oil for about a minute to heat it up. Once it's heated, lift it up from the oil and shake off any excess oil, then place it on the tray/plate with the paper towels to absorb the oil. You don't want the mold to be coated with a lot of oil, otherwise, the batter will not adhere to it.
  • After you've blotted the iron mold, dip it into the batter. Do not let the batter run over the top of the molded tip; submersing it about three-quarters of the way in is just fine. You will hear a searing sound as the heat of the iron tip starts cooking the batter it has touched. Immediately lift the iron rosette out of the batter bowl and dip it into the hot oil. Try to transfer the mold from the batter bowl to the pan as quickly as possible, since the still-raw batter will eventually fall off the mold.
  • Place the iron mold in the hot oil to fry the batter. Keep the mold in the oil for about a minute. The batter will start getting more rigid as it cooks, and you will eventually be able to lift up the mold and the buñuelo will slip off and stay in the oil (if it doesn't easily release itself from the mold, separate it with the help of a fork or a toothpick). Once you've removed the mold from the oil, flip the rosette over to keep cooking on the other side. You want it to acquire a golden color all over. The time is just a guideline, you will know is ready when you see the change in color.
  • Fry each rosette for about 1-2 minutes per side or until golden brown. Once removed, place them on the baking sheet lined with paper towel to absorb any excess oil. Place them with the hollow side down, to avoid any pooling of the oil. Repeat the cooking process with the remaining batter. While you fry each buñuelo, you can place the iron mold back into the hot oil to warm it up, so that it's ready to be dipped into the batter again (don't forget to dry it before putting it in the batter!).
  • While the cooked buñuelos sitting on the lined baking sheet, fill a small plate with sugar (mix the cinnamon into the sugar, if using). Then, one by one, dip the buñuelos into the sugar so that the top part of them is coated with sugar (since the buñuelos will still be warm, the heat will help the sugar adhere to their surface). After this, your Buñuelos de Viento are ready to be eaten. Serve them on a large plate and enjoy!

Nutrition Facts : Calories 44 kcal, Carbohydrate 4 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 12 mg, Sodium 9 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BUNUELOS DE VIENTO (LIGHT-AS-THE-WIND FRITTERS)



Bunuelos de Viento (Light-as-the-Wind Fritters) image

These airy fritters, traditionally available in pastry shops on holidays and during regional festivals, are served with a dusting of powdered sugar and should be eaten right away or within a few hours of preparation. If you like, you can serve them with a syrup that is listed below.

Provided by Vicki Butts (lazyme)

Categories     Other Desserts

Time 25m

Number Of Ingredients 14

1/2 c water
1/2 c milk
5 Tbsp pure olive oil (plus more for deep-frying)
1/4 tsp salt
1/4 tsp grated lemon zest
1 c all purpose flour
4 large eggs
confectioner's sugar, for dusting
SYRUP:
1/2 c water
1/2 c honey
1 c sugar
1 Tbsp lemon juice
ground cinnamon, to dust as garnish, optional

Steps:

  • 1. In a saucepan, bring the water, milk, 5 tablespoons oil, salt, and lemon zest to a boil. Add the flour all at once, lower the heat, and stir vigorously with a wooden spoon until dough leaves the sides of the pan and forms a smooth ball. Cook, turning the dough frequently for 2 to 3 minutes. Remove from heat and cool slightly.
  • 2. In a food processor, process dough 20 seconds. Add eggs and process 30 seconds.
  • 3. Heat about 1 inch oil in a large skillet or electric fryer to 370 F.
  • 4. Drop dough by teaspoons into hot oil. The dough should puff, forming fritters and becoming golden and hollow inside.
  • 5. Using a slotted spoon remove fritters to paper towels to drain and cool. Dust with sugar.
  • 6. Syrup (optional) In a saucepan, combine 1/2 cup water, 1/2 cup honey, 1 cup sugar, and 1 tablespoon lemon juice. Simmer over low heat for 15 minutes. Spoon the syrup over the fritters, then sprinkle them with cinnamon.

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