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Loading...Buñuelos de Viento translates to wind fritters, named for their feather-light, hollow interior. The crisp choux puffs are briefly fried until golden, then showered with cinnamon-sugar and drizzled with a lemon-cinnamon syrup. They are a beloved Lent and Easter treat across Spain, especially in Madrid and Andalusia.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yield16 small puffs (4 servings)
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 26 gFat
- 9 gSaturated Fat
- 54 gCarbs
- 1 gFiber
- 32 gSugar
- 7 gProtein
- 190 mgSodium
- 85 mgPotassium
- 55 mgCalcium
- 1.8 mgIron
- 1 mgVitamin C
- 380 mcgVitamin A
Ingredients
For the choux dough
- 1 cup (240 ml) water
- 1/2 cup (115 g) unsalted butter, cubed
- 1/4 tsp fine sea salt
- 1 cup (125 g) all-purpose flour, sifted
- 4 large eggs, lightly beaten at room temperature
- 1 tsp vanilla extract
For the cinnamon syrup
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) water
- 1 cinnamon stick, broken in half
- 2 strips lemon zest
- 1 tbsp fresh lemon juice
For frying and finishing
- 4 cups (about 1 L) neutral vegetable oil for frying
- 1/4 cup (30 g) powdered sugar
- 1 1/2 tsp ground cinnamon
- Pinch of ground cloves (optional)
Directions
- Make the syrup first so it can cool slightly: combine the granulated sugar, water, cinnamon stick, and lemon zest in a small saucepan over medium heat. Stir until the sugar dissolves, then simmer gently for 6-8 minutes until slightly thickened. Stir in the lemon juice, remove from heat, and let steep while you prepare the dough.
- Prepare the choux: bring the water, butter, and salt to a rolling boil in a medium heavy-bottomed saucepan over medium heat. Add all the flour at once and stir vigorously with a wooden spoon for about 2 minutes, until the mixture forms a smooth ball that pulls cleanly away from the sides and a thin film coats the pan bottom.
- Transfer the dough to a large bowl and let cool for 5 minutes, stirring occasionally to release steam. Beat in the eggs one at a time, mixing well after each addition, until the dough is glossy and falls in a thick ribbon from the spoon. Stir in the vanilla. The dough should hold soft peaks when lifted.
- Heat about 2 inches of oil in a deep heavy pot to 350°F (175°C), using a thermometer to maintain the temperature. Line a plate with paper towels and set a slotted spoon nearby. Test with a small teaspoon of dough; it should puff and turn pale gold in about 4 minutes.
- Drop heaping tablespoons of dough (about 1 1/2 tbsp each) into the hot oil, frying only 4-5 puffs at a time to keep the temperature steady. Fry for 4 minutes total, turning once, until deep golden and crisp. Between batches, recheck the oil and adjust the flame as needed.
- Drain the puffs on paper towels for 1 minute, then roll or dust generously with the powdered sugar-cinnamon mixture while still warm. Arrange on a platter and drizzle generously with the cooled cinnamon syrup, saving extra for passing at the table. Serve immediately for the best contrast of crisp shell and cloud-soft center.
Cook’s Notes
- Oil temperature is critical: too cool and the puffs absorb oil and turn soggy; too hot and they brown before the centers cook. Aim to keep it between 340-350°F (170-175°C) throughout frying.
- For an extra-light interior, let the piped or spooned dough rest on a lightly oiled plate for 5 minutes before frying so a slight skin forms and the puff rises more dramatically.
- A hollow interior is the goal, so resist the urge to press or flatten the dough before frying; the water content converts to steam and blows them up from within.
- The syrup can be made up to a week ahead and refrigerated in a jar; rewarm gently before serving so it drizzles easily over the warm puffs.
- For a richer finish, stir 1 tbsp of honey into the cooled syrup just before drizzling for a glossier sheen.
