My granny Dulce and I used to make these when I was a little girl. We would sit in the kitchen and prepare hundreds for our entire family.
There are different recipes for buñuelos. Every state in Mexico has slight variations, techniques, and names for this type of dessert.
At home, in Veracruz, we call this fried dough a “buñuelo de viento” (or a windy fritter), because every mouthful feels like a delicious cloud!
I hope you like this festive dessert which is as sweet as my granny. It’s no coincidence that her name is Dulce!
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Buñuelos de Viento
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yields: 20 fritters
tips
To make the infused water: Mix ½ cup of boiling water with 1 teaspoon of aniseeds. Keep it handy before starting.
You can substitute the aniseeds for cinnamon powder or even cardamom seeds if you prefer a unique flavor.
If you don't have piloncillo for the syrup, you can substitute 1 cup of brown sugar and 1 tablespoon of molasses.
Fry the buñuelos over a medium flame so they cook from the inside too.
You can drizzle the buñuelos with the syrup or you can use it to dip one by one.
Ingredients for the buñuelos
1 1/5 cups (150 grams) of all purpose flour sifted
1 teaspoon of baking powder
1 pinch of salt
7 tablespoons (100 grams) of butter
1 cup of milk
½ cup of infused water with anise seeds
5 eggs
3 cups of vegetable oil (for frying)
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Ingredients for the syrup
- 2 cups of water
- 8 ounces (227 grams) of piloncillo
- 1 teaspoon of aniseeds
Preparing the buñuelos
- Add the cup of milk, butter and ½ cup of infused water with aniseeds to a pot and bring to a boil.
- Once the mixture has reached a boiling point, add your dry ingredients, which are the sifted flour, baking powder and salt. Mix well until the paste leaves the sides of the pan.
- Remove the pan from the heat and let the dough cool down for 5 minutes until it becomes warm. If the dough is still hot, allow 5 more minutes for it to cool down.
- Add the eggs, mixing well, one by one into the batter.
- Pour oil in a large pan and heat over medium flame.
- Once the oil is hot for frying, add dollops of the mixture with the help of a spoon. The buñuelos will turn into a golden dark color and will float once cooked. With the help of a spoon, make sure that they have cooked on both sides.
- Carefully remove the buñuelos one by one from the pan and drain the excess oil on a plate covered with paper towels.
- Serve warm with or without syrup.
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Preparing the syrup
Add water, piloncillo and aniseeds to a medium-size pot and bring to a boil.
Let it cook over low flame until the piloncillo has dissolved. Check the syrup and stir constantly as it can burn fast.
The syrup should take around 15 minutes. Insert a spoon and if the syrup coats the surface, it's ready.
Serve warm.
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About the Author
Gabriela Cárdenas
Gaby is a passionate home cook from Mexico. Life took her to Mumbai, India where she fell in love with the country, the food and her husband Jasdeep. She is the brains behind @thepunjaxican, an Instagram account where she shares her favorite Indian and Mexican dishes with her own Punjaxican (Punjabi + Mexican) recipes as a homage to both ethnicities. Punjaxican is the type of fusion recipes she makes at home when they are “ni muy muy ni tan tan” Indian or Mexican.
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