📝 About This Recipe
These delicate, snowflake-like fritters are a beloved staple of Mexican Christmas and Las Posadas, celebrated for their shatteringly crisp texture and aromatic cinnamon-sugar coating. Unlike the flattened discs of dough, these 'Buñuelos de Viento' (Wind Fritters) are created using a specialized iron mold to produce an airy, intricate lace pattern. They offer a nostalgic crunch that perfectly balances the warmth of Mexican canela with a hint of citrus and vanilla.
🥗 Ingredients
The Batter
- 2 cups All-purpose flour (sifted)
- 1 1/2 cups Whole milk (at room temperature)
- 2 large Eggs (at room temperature)
- 1 tablespoon Granulated sugar
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 2 teaspoons Vanilla extract (pure Mexican vanilla preferred)
- 1 teaspoon Orange zest (finely grated)
- 1 tablespoon Vegetable oil (melted butter can also be used)
Frying and Coating
- 4-6 cups Vegetable oil (for deep frying)
- 1 cup Granulated sugar (for coating)
- 2 tablespoons Ground Mexican cinnamon (Canela) (freshly ground if possible)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted flour, 1 tablespoon of sugar, baking powder, and salt until well combined.
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2
In a separate medium bowl, beat the eggs lightly. Whisk in the milk, vanilla extract, orange zest, and 1 tablespoon of vegetable oil until smooth.
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3
Gradually pour the wet ingredients into the dry ingredients. Whisk vigorously until the batter is completely smooth with no lumps. The consistency should be similar to heavy cream.
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4
Let the batter rest at room temperature for at least 30 minutes. This allows the gluten to relax and ensures a crispier result.
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5
While the batter rests, combine the 1 cup of sugar and 2 tablespoons of cinnamon in a shallow bowl or pie plate. Set aside.
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6
Fill a heavy-bottomed pot or deep skillet with at least 2 inches of vegetable oil. Heat the oil to 350°F (175°C). Use a candy thermometer for accuracy.
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7
Place your buñuelo iron mold into the hot oil for 2-3 minutes to heat it up. A hot mold is essential for the batter to stick properly.
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8
Lift the hot mold out of the oil and tap it gently on a paper towel to remove excess oil.
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9
Carefully dip the hot mold into the batter, ensuring the batter comes up only 3/4 of the way up the sides. Do NOT submerge the top of the mold, or the buñuelo will not release.
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10
Immediately transfer the batter-coated mold into the hot oil. Hold it just off the bottom of the pot.
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11
After 5-10 seconds, gently jiggle the mold up and down. The buñuelo should slide off into the oil. If it sticks, use a wooden skewer to gently nudge it free.
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12
Fry for about 1-2 minutes per side, turning once with tongs or a slotted spoon, until golden brown and crisp on both sides.
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13
Remove the buñuelo and drain briefly on paper towels for just 10 seconds while it is still very hot.
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14
While still warm, dredge the buñuelo in the cinnamon-sugar mixture until evenly coated.
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15
Repeat the process, remembering to reheat the mold in the oil for 30 seconds between each buñuelo.
💡 Chef's Tips
Ensure the oil temperature stays consistent at 350°F; if it's too hot, they burn, and if too cool, they become greasy. Never wash your buñuelo iron with soap after its first use; simply wipe it clean to keep it 'seasoned' and non-stick. If the batter isn't sticking to the mold, the mold isn't hot enough; if the batter slides off before hitting the oil, the mold is too oily. Store finished buñuelos in an airtight container at room temperature to keep them crisp; they do not like humidity. For a chocolate twist, add 1 tablespoon of unsweetened cocoa powder to the cinnamon-sugar mix.
🍽️ Serving Suggestions
Serve warm with a steaming cup of Mexican Café de Olla (spiced coffee). Pair with a traditional Champurrado or thick hot chocolate for the ultimate winter treat. Drizzle with a little piloncillo syrup or honey for extra sweetness. Serve alongside a scoop of vanilla bean or cajeta (goat milk caramel) ice cream. Arrange on a festive platter as a centerpiece for a holiday dessert table.