This crisp, light Mexican treat is fun and easy to make, and tastes like heaven! You'll love serving homemade Buñuelos de Viento for the holidays and more.
Prep Time10 minutesminutes
Cook Time20 minutesminutes
Total Time30 minutesminutes
For the Cinnamon Sugar:
For the Buñuelos:
3 to 4cupsvegetable oil, for frying
1tablespoonunsalted butter, melted
Whisk the granulated sugar, ground cinnamon, and salt in a medium-sized bowl until well combined. The bowl needs to be large enough to fit 1-2 buñuelos inside. Set it aside.
Pour the oil into a medium-sized pot. Place it over medium-high heat. Bring it up to 350°F. (I highly recommend using a candy thermometer clipped to your pot to ensure your oil stays at the correct temp while frying.)
While the oil heats up, whisk to combine the flour, baking powder, and granulated sugar in a medium-sized bowl until well combined. Add the egg, vanilla extract, melted butter, and milk. Stir the mixture until you get a smooth, runny batter. If it's too dry, add another tablespoon of milk at a time until it reaches the right consistency.
Dip the metal end of the mold into the hot oil for 10 seconds. Then dry the mold on a paper towel. (Don't skip this step otherwise the batter will stick to the mold. Repeat this step for every buñuelo.)
Dip the hot metal end of the buñuelos mold into the batter until it's completely covered. Quickly shake off any excess batter. Immediately dip it into the oil. Let it fry for 10-15 seconds. Gently twirl the mold using the handle to begin loosening the buñuelo. Once it releases, let the buñuelo fry for another 10-15 seconds or until golden. Repeat for all the batter.
Carefully remove the buñuelos from the oil using a slotted spoon or kitchen tongs. Place them in the bowl of cinnamon sugar. Toss until completely covered. Serve and enjoy.
Storage: To store leftovers, keep them in an airtight container or a tightly-sealed plastic or cellophane bag. Don’t put them in the fridge. Room temperature is best. Then, enjoy them as they are, or bake them at about 350°F for a few minutes to serve them warm.Drying the Mold: After you heat the mold in the hot oil, be sure to tap it dry on clean paper towels or a clean kitchen towel. If you don’t, it will be too oily to pick up the batter.Releasing the Buñuelo from the Mold: After frying for 10 to 15 seconds, the buñuelo should slip off of the mold into the oil. If it sticks a little, you can use a fork or toothpick to help it detach.Hollow Side Down: Drain these little guys with the hollow side down, so that the oil can drain out. If you drain them hollow side up, the oil will sit in the creases and absorb into the buñuelo.Orange Zest, Brandy, and More: My simple recipe uses just vanilla for flavoring, but you could also add ingredients like orange zest, a spoonful of brandy (omit the vanilla if you do this), etc.Nutrition: Please note that nutrition facts are estimates only, and can vary depending on your ingredients, the size mold you use, how hot your oil is, etc.