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Home » Appetizers~Botanas » Antojitos » Buñuelos de Viento

Buñuelos de Viento

December 11, 20187 Comments

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Buñuelos de viento are a fried batter in which a special metal mold attached to a metal rod is used. The metal mold is cured ahead of time and then heated in oil before being dipped into the buñuelo batter. I have to admit, I am still learning new tips and techniques on this whole process. But, that’s always been the fun part of cooking for me. And eating the buñuelos of course, Lol! 

christmas tree mold fritters

The first time I prepared buñuelos de viento, also known as buñuelos de molde or rosettes in English, was a few years ago. Unfortunately, I did not have the authentic Mexican mold, but I do now! Thank goodness for Amazon! I actually ordered it last November 2017, but it did not arrive on time for Christmas. So here we are December 2018.

As I stated, I still have to practice more. My thing is trying to control the temperature of the oil. My buñuelos get too dark for my liking, but they still taste good. I will have to practice a few more times, lol!  

frying with a christmas tree mold

 

I was told by a nice follower on Instagram that if you can purchase the molds directly in Mexico that they are very inexpensive compared to ordering them online. I definitely will have to look for them next time I visit Monterrey.

 The batter is pretty much like a crepe batter and works better when it’s chilled. I actually chilled mine overnight.

If the unfortunate thing happens and your buñuelo doesn’t want to release, I take a small knife and carefully try to peel it away from the mold without cutting the buñuelo. The mold and the oil have to be HOT!

You can find the molds online for sale or in many Mexican markets.

My oil got too hot and my buñuelos got a little too dark towards the end.

Buñuelos de Viento (Rosettes)

The art of preparing buñuelos de viento takes some practice. Traditionally prepared during the holidays, but a special Mexican antojito for any time!
5 from 4 votes
Print Pin Rate
Course: Antojitos, Buñuelos
Cuisine: Mexican
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 24 Buñuelos

Ingredients

Ingredients

  • 1 cup all purpose flour sifted
  • 1 tablespoon sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground anise
  • Zest of 1 orange optional
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 2 large eggs
  • 2 tablespoon water
  • 1 tablespoon oil or melted butter
  • 1 teaspoon vanilla extract
  • 1 cup milk at room temperature
  • oil for frying
  • Powdered sugar or cinnamon sugar mix for dredging
  • metal mold for preparing buñuelos

Instructions

Directions

  • In a bowl, combine the flour, sugar, cinnamon, anise, baking powder and salt. In another bowl, whisk together the eggs, water, oil, vanilla extract and milk. Mix this into the dry ingredients until well incorporated. Gradually whisk in the milk until you have a smooth batter. Cover and  chill for 30-40 minutes.
  • When ready, preheat 2 cups of oil to 350 degrees F in a medium skillet.
  • While you preheat, line a baking sheet with paper towels for draining buñuelos.
  • First dip the metal mold for buñuelos into the hot oil and hold for a few 10-15 seconds.  Gently shake off excess oil and press onto clean paper towels to remove excess oil. Carefully dip the hot mold into the batter, making sure you only go up ¾ of the way. It should sizzle! Immerse batter covered mold into the hot oil and hold for 5-6 seconds.
  • Gently shake it back and forth so it releases the buñuelo into the oil. Fry for just a few more seconds and turn gently, using metal tongs. Fry until golden brown. Transfer cooked fritters to lined baking sheet to drain. Repeat until done. Let cool and dust generously with powdered sugar or dredge carefully in cinnamon sugar mix.

Notes

Tips- Try to keep the metal mold in the hot oil as much as you can in between preparing the buñuelos. To cure the metal mold, bring 2 cups of water up to a boil. Immerse the mold part into water. Remove pan from heat and let cool for 2-3 hours. Dry off completely. Immerse mold part into 1 cup of oil that is very hot. Remove pan from heat and let mold sit overnight in oil.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Antojitos, Dessert First, Sweets Tagged With: antojitos, Buñuelos, Buñuelos de Viento

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Reader Interactions

Comments

  1. Helen

    January 5, 2019 at 10:59 pm

    I would like to know where in mexico i could order the mold bunuelo

    Reply
    • Sonia

      January 6, 2019 at 6:22 pm

      You can order them from Amazon actually.

      Reply
  2. Judith Yazbeth Martínez Guerra

    January 9, 2022 at 1:31 am

    Sonia. Mucho gusto. Ví que en los ingredientes de su receta menciona LEVADURA EN POLVO, pero en el procedimiento no la incluye. Dígame, por favor, sí realmente lleva la levadura o hay que omitirla. Saludos desde Apodaca, Nuevo León. Mi correo es yaz.martinezjm@gmail.com

    Reply
    • Sonia

      January 9, 2022 at 9:54 pm

      Hola Judith! No lleva levadura, es polvo de hornear en la receta. Saludos!

      Reply
  3. Judith Yazbeth Martínez Guerra

    January 10, 2022 at 2:44 pm

    Que linda! Muchas gracias por responder

    Reply
  4. jodi medina

    December 31, 2022 at 7:14 pm

    My buenelo is not sticking to mold. Yes it is hot

    Reply
    • Sonia

      January 1, 2023 at 6:34 am

      Sorry for the late response Jodi. Sometimes if there is too much oil on the mold, the batter won’t stick.

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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