Last Updated on January 6, 2024 by My Back Kitchen
Treat yourself to our Buñuelos de Viento, a fun take on the classic Buñuelo– these bad boys are like sweet, airy clouds with a golden crispy outside. Imagine biting into this light, fluffy goodness without feeling weighed down. We’ve perfected the art of frying them to that perfect golden sweet spot. And just to add a bit more magic, we finish them off with a sprinkle of cinnamon sugar for that extra sweetness. Dive into these Buñuelos de Viento for a dessert that’s like a sweet dream come true! Enjoy!
Buñuelos de Viento
- 1 Rosette Timbale Iron
- vegetable or canola oil
- 2 cups all-purpose flour
- 1 cup evaporated milk
- 1 cup water
- 2 Tbsp. granulated sugar
- 1 tsp. table salt
- 2 whole eggs lightly beaten
- 1 cup granulated sugar
- 2 tsp. cinnamon
- Prepare your cinnamon sugar topping in a pie plate and set aside.
- In a large mixing bowl, combine all batter ingredients and whisk until smooth.
- Prepare a rimmed baking sheet, lined with paper towels, with a cooling rack on top.
- Heat oil in a large, heavy bottom, dutch oven to 350 degrees.
- Place the iron in the hot oil for 3-4 minutes. This is an important step.
- Remove the hot iron from the oil, letting any excess drip off. Quickly dip the hot iron into the batter and immediately place back into the hot oil. Gently shake the iron back and forth for several seconds until the buñuelo releases from the iron. Cook for a 1-2 minutes flipping throughout, until golden brown.
- Remove from oil and place on baking sheet to cool slightly. Let sit for 1 minute and then lightly toss in cinnamon sugar mixture. Repeat with remaining batter.