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?