Buñuelos de Viento (Cream Puffs) Recipe

The recipe for buñuelos de viento is very typical of this time of year, although its simplicity and flavour make it perfect for any time. Its name comes from the ability to multiply the dough, once fried, almost twice as much so it is called wind puffs (as it is puffed). Its origins date back to the 10th century, when the Jews made a recipe for fried dough balls to celebrate Hanukkah.

Due to its proximity to the celebration of All Saints’ Day, Christians made this version for the celebration of this day from which the buñuelos emerged. In the bakeries we find a great variety, especially in the filling that can be cream, chocolate… A delicacy that can be eaten both cold and warm and that makes everyone who tries it fall in love. Shall we start?

• 4 eggs
• 150 g of flour
• 50 g of butter
• 250 ml of water
• 2 tablespoons of sugar
• Zest of 1 lemon

1. In a saucepan add the water, butter, sugar, lemon zest and a pinch of salt.
2. Once it starts boiling, add the flour. Begin to stir with a spoon until the dough is compact and comes off from the sides of the pan. Remove from the heat and leave it to cool down.
3. Once it is warm, add an egg and stir until well combined. Repeat this with each of the eggs. (Important that it is one at a time)
4. Let the dough rest for 2 hours.
5. On the other hand, heat the oil in a deep frying pan. When it is warm, remove it from the heat and, with the help of a spoon, mould the dough into small balls and fry them. When they swell and rise to the surface of the oil, put the pan back on the heat until the buñuelos are golden. Take them out with the help of a wire spoon and let them drain.
6. When they are cold (or warm, as you prefer to eat them), sprinkle with powdered sugar.