Eccles Cake (Flaky British Currant Pastry) vs Buñuelos de Viento (Wind Fritters)

Both desserts lean on butter, egg and lemon zest, but put them to very different work. In the Eccles cakes, butter and zest bind a dense, spiced filling of dried currants and demerara sugar inside baked puff pastry, while the egg serves only as a glaze beneath a crunchy demerara topping. In the buñuelos, butter and zest go into a dough cooked on the stove, and four beaten-in eggs let the fritters puff in hot oil to a delicate, hollow interior before a roll in cinnamon sugar.