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!
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!
Buñuelos de Viento (Rosettes)
- 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
- 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.
I love some of the filters. it makes my buñuelos look dreamy!
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.