Buñuelos de Viento
Ingredients
- Vegetable oil, (for frying)
- 1 ¼ cup all-purpose flour
- 2 ½ teaspoons granulated sugar
- ⅛ teaspoon fine salt
- 2 eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- Rosette iron mold ((I used the smaller 4.7-inch size))
- Instant read thermometer
Steps
- 1
In a large sauté pan or deep skillet, pour in 2 inches of frying oil and heat over medium heat until it reaches 365-400°F.
- 2
Prepare the cinnamon sugar mixture by mixing together the sugar and cinnamon in a small bowl. Set aside.
- 3
As the oil heats, make the buñuelo batter. In a medium bowl, mix together the flour, sugar, and salt.
- 4
In a separate medium bowl, whisk together the eggs, whole milk, and vanilla extract until fully combined and bubbly.
- 5
Mix in the dry ingredients into the egg mixture, ½ a cup at a time, until fully combined. The mixture should resemble pancake batter. Set aside.
- 6
Fully submerge the rosette iron mold into the hot oil for 10-15 seconds. Lift the iron mold, gently shake off any excess oil, and pat the bottom of it on a paper towel to remove any drips.
- 7
Dip the hot iron mold into the batter, coating only ¾ of the mold. You will hear some sizzling.
- 8
Dip the coated iron mold into the frying oil and hold it there for a few seconds. Give it a little shake, and the batter should lift off. If the batter is not lifting, use the tines of a fork to help pry it off.
- 9
Flip the buñuelo immediately and fry for an additional 1-2 minutes until golden brown. Transfer to a baking sheet lined with paper towels to absorb any excess oil.
- 10
While the buñuelos are still warm, dip in the cinnamon sugar mixture until both sides are coated.
- 11
Continue heating the iron mold, coating, and frying the buñuelos until all the batter is used. I recommend frying 1-2 at a time since you have to work quickly.
- 12
Serve immediately with champurrado, atole, or cafe de olla.