Spanish Wind Cream Puffs with Cinnamon Sugar Syrup

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.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

More Spain Recipes You’ll Love

Craving more flavors from Spain? Try these traditional recipes:

• Spanish Bravas Potatoes with Chorizo and Poached Eggs
• Spanish Seafood Stew with Saffron, Clams and Chorizo
• Spanish Braised Lamb Shanks with Quince and Smoked Paprika

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