Mexican Buñuelos de viento
Mexican Buñuelos de viento are a typical Mexican Christmas season pastry, and if you ask any Mexican, "what dessert comes to mind when you think of Christmas in Mexico?" They will automatically respond "Buñuelos"!!
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.
Video
Notes
Buñuelo mold: https://amzn.to/39mCHbY
Buñuelos are best enjoyed when 2 to 3 days old, when they are hard, as freshly made buñuelos are soft.