Mexican Buñuelos de viento
Mexican Buñuelos de viento are a typical Mexican Christmas season pastry. If you ask any Mexican, “What dessert comes to mind when you think of Christmas in Mexico? They will automatically respond “Buñuelos”!!
Similarly, in Switzerland there is a dessert for carnaval (“Fasnacht”), which is called Fasnachtschüechli. It is also fried, has a round shape and is covered in powdered sugar.
History
Buñuelos were introduced to Mexico and Latin America by the Spanish.
All over Latin America there are regional adaptations of buñuelos. In many countries they are made in the form of small balls. Not only do they differ in shape but also in the type of ingredients used. In Mexico some regions add anise to the Buñuelos dough. Others drench the deep-fried buñuelos in a syrup of brown sugar, cinnamon and guayaba. They are usually served with powdered sugar, a cinnamon and sugar topping or a hot sugar cane syrup (piloncilllo). Buñuelos are mainly sold in fairs, at carnivals, and during the Christmas season. At Christmas events, called “Las Posadas”, they are often served together with ponche, a hot fruit drink.
According to the book “The Cuisines of Mexico” by Diana Kennedy “most countries have their version of Buñuelos, or fritters, either sweet or savory, and they are certainly great favorites throughout Spain and Latin America. In many parts of Mexico buñuelos are made of a stiffer dough, which is rolled out thin anywhere up to 12 inches in diameter and then fried crisp and staked up ready for use. In Uruapan, Michoacan…they are broken into small pieces and heated quickly in a thick syrup made of piloncillo, the raw sugar of Mexico. These of Veracruz are very much like the churros of Spain, but flavored with aniseed, and served with a syrup.”
Youtube Video
For our Youtube video of the recipe follow this link: https://www.youtube.com/watch?v=v97lzy0H2BM
Mexican Buñuelos de viento
Ingredients
- 2 1/2 cups multipurpose flour
- 1 tbsp sugar
- 1/4 tsp salt
- 1/4 tsp baking powder
- 2 1/4 cups milk
- 2 tbsp vanilla extract
- 2 eggs
- 2 tbsp butter (30 g.) melted
- 2 cups sugar
- 2 tbsp ground cinnamon
- 1 1/4 l cooking oil
Instructions
- In a bowl mix with a fork the flour, the tbsp of sugar, salt and baking powder.
- Add the milk, vanilla extract and eggs and mix well with a mixer.
- Add the butter and continue mixing until no lumps are left.
- In a big sauté pan heat up the oil with the buñuelo mold in it.
- Prepare a big plate with a paper towel on it to dry the buñuelos.
- Take the mold out of the oil, shake off the excess oil and then dip it into the batter. The batter should not cover the top of the mold. Only the bottom and sides should be covered, otherwise the buñuelos will not come off the mold.
- Dip the batter covered mold into the oil and slightly shake the mold up and down until the buñuelo comes off the mold. Leave the mold in the oil to heat it up again.
- After 10 sec. turn the buñuelo over with a fork and cook about another 10 sec. Take the buñuelo out of the oil with the fork and dry it on the plate covered with the paper towel.
- Repeat until all batter is used up. Makes around 50 buñuelos
- Mix the sugar and cinnamon on a plate with a fork.
- Dip each buñuelo into the sugar-cinnamon mixture. Make sure to do this with both sides of the buñuelo, and then arrange them on plates or a baking tray. Enjoy with a delicious Mexican hot chocolate, atole or ponche.
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