Buñuelos de Viento

A Classic Christmas Treat from Chicano Bakes by Esteban Castillo

I have one more Christmas recipe for you this year, and it’s another classic: buñuelos de viento. This version comes from the absolutely gorgeous book Chicano Bakes from the brilliant Esteban Castillo. It’s a stunning book with phenomenal recipes, and it would make an excellent holiday gift for pretty much anyone (see my fall cookbook roundup for more details). These treats are traditionally made for Christmas, but, as someone who celebrates multiple holidays this week, I will also note that they’re actually fried in oil, not baked, so they’re technically appropriate for Hanukkah if you like to mash up your holidays (like I do).

Buñuelos de Viento

Buñuelos de viento are the thin crispy fritters covered in cinnamon sugar that we get to enjoy during the holidays, and they’re made with a rosette iron so you can make them in all sorts of shapes and sizes. You can typically find Mexican rosette irons (called buñueleras) during the holidays at Mexican grocery stores, or online at sites like Etsy and Amazon year-round!

Makes about 24 buñuelos

For the Buñuelos
2 large eggs
1¼ cups (295 g) whole milk
2 tablespoons neutral oil, like canola or avocado
1 teaspoon pure vanilla extract
1½ cups (187 g) unbleached all-purpose flour
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon fine sea salt
¼ teaspoon baking powder
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

For Frying
6 cups (1.42 liters) vegetable oil

For the Spiced Sugar Coating
1¼ cups (250 g) granulated sugar
1½ teaspoons ground cinnamon
¼ teaspoon ground ginger

1. In a large bowl, whisk together the eggs, milk, oil, and vanilla until just combined. In another large bowl, combine the flour, salt, baking powder, sugar, and cinnamon. Slowly pour the wet ingredients into the dry mixture, constantly whisking until the liquid has been fully incorporated and the batter is smooth.

2. Pour 4 inches (10 cm) of oil into a deep skillet or Dutch oven and bring it to 350°F (180°C).

3. Meanwhile, make the spiced sugar coating: In a medium bowl, whisk together the sugar, cinnamon, and ginger. Have the mixture at the ready.

4. When the oil is up to temperature, place the rosette iron in the oil for about 1 minute. Take the rosette iron out of the oil, let it drain for a second, then carefully dip the rosette iron halfway into the batter. (If you completely submerge the rosette into the batter, the buñuelo will enclose your iron once you dip it into the oil and won’t release.) The iron needs to be hot enough so when you dip it into the batter, it sizzles. If the iron isn’t hot enough and you don’t hear a strong crackle and sizzle, the batter will stick to the iron when it’s submerged in the hot oil and won’t release the buñuelo.

5. Place the rosette iron back into the oil and gently shake until the buñuelo releases into the oil. Fry the batter for 20 to 30 seconds, then flip it over and fry it for another 20 to 30 seconds, until the buñuelo is golden and crispy.

6. Carefully transfer it to the spiced sugar coating and toss until coated. After making 4 or 5 buñuelos, make sure to let the rosette rest in the hot oil for 1 to 2 minutes, so it gets hot again.

Photo: Esteban Castillo, Courtesy of HarperCollins