🇪🇸 Spain · Dessert
Buñuelos de Viento (Wind Fritters)
By eatmundo · July 7, 2026
Buñuelos de Viento are light, airy, and utterly delightful Spanish fritters, literally translating to "wind fritters" due to their hollow, puffy nature. Made from a simple choux pastry, they're fried to golden perfection and often dusted with sugar and cinnamon. These traditional treats are especially popular around All Saints' Day, offering a sweet, comforting bite that simply melts in your mouth.
Ingredients
check them off as you prepareHow to Make It
- 1
In a medium saucepan, combine 250 ml of water, 100g of unsalted butter, 50g of granulated sugar, and a pinch of salt. Bring the mixture to a boil over medium heat, stirring occasionally, until the butter is completely melted and the sugar is dissolved.
- 2
Once boiling, remove the saucepan from the heat and quickly add 150g of plain flour all at once. Stir vigorously with a wooden spoon until a smooth, thick dough forms and pulls away from the sides of the pan. Return to low heat for 1-2 minutes, stirring constantly, to dry out the dough slightly – this is crucial for light buñuelos!
- 3
Transfer the dough to a large mixing bowl. Let it cool for a few minutes until it's just warm to the touch. Then, gradually beat in 4 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. The dough will look lumpy at first but will become smooth and glossy.
- 4
Once all the eggs are incorporated, stir in 1/2 teaspoon of lemon zest. The zest adds a wonderful bright aroma that beautifully complements the sweetness of the fritters. Ensure it's evenly distributed throughout the dough.
- 5
Heat 750 ml of sunflower or vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 170°C (340°F). It's important to maintain a consistent oil temperature for even cooking and proper puffing. Use a candy thermometer if you have one.
- 6
Using two teaspoons, carefully drop small spoonfuls of the dough into the hot oil. Do not overcrowd the pot; fry in batches to maintain oil temperature. The buñuelos will puff up and turn themselves over as they cook. Fry for 3-5 minutes per batch, or until they are golden brown and thoroughly cooked through, with a hollow interior.
- 7
Once golden and puffed, remove the buñuelos from the oil with a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil. While still warm, combine 100g of granulated sugar and 1/2 teaspoon of ground cinnamon in a shallow bowl and roll the buñuelos in the mixture until evenly coated.
- 8
Serve the Buñuelos de Viento immediately. They are best enjoyed warm, when their delicate, airy texture and sweet, cinnamon-sugar coating are at their peak. These delightful treats are a true taste of Spanish tradition and perfect with a cup of coffee or hot chocolate.
Frequently Asked Questions
How do I know when I've added enough egg to the dough for buñuelos, and what should the consistency be?+
The dough should be smooth, glossy, and pull away from the sides of the pan. When you lift a spoon, it should form a "V" shape or slowly drop, not be too runny or too stiff.
What's the ideal oil temperature for frying Buñuelos de Viento, and why is it important?+
Maintain the oil at 170-180°C (340-355°F). This temperature allows the buñuelos to puff up and cook through evenly without browning too quickly or becoming greasy.
How can I ensure my Buñuelos de Viento puff up beautifully and are hollow inside?+
The key is the correct oil temperature (170-180°C) and ensuring the choux pastry is well-cooked and smooth before frying. Don't overcrowd the pan, as this lowers the oil temperature.
My buñuelos are coming out dense or soggy instead of light and airy. What could be the problem?+
This often happens if the oil isn't hot enough, causing them to absorb too much oil, or if the dough wasn't cooked sufficiently on the stovetop before adding eggs. Ensure proper oil temperature and a well-cooked dough.
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