nationwide · Spain
Buñuelos de Viento
Light choux fritters that puff up hollow when fried, their name ("puffs of wind") describing their airy interior. A traditional All Saints' Day (1 November) sweet in much of Spain, they are often filled with cream, custard or chocolate. Fried-dough bunuelos have roots in medieval Iberian and Moorish cooking.
Approximate, per 3 fritters (~60g). Values vary by recipe and portion.
Where it comes from
Light choux fritters that puff up hollow when fried, their name ("puffs of wind") describing their airy interior. A traditional All Saints' Day (1 November) sweet in much of Spain, they are often filled with cream, custard or chocolate. Fried-dough bunuelos have roots in medieval Iberian and Moorish cooking.
Where to eat Buñuelos de Viento
0 restaurants worldwide serve it.
The variants
De viento (rellenos)
Filled with crema pastelera, cream or chocolate.
Bunuelos de calabaza
Pumpkin-dough fritters typical of Valencia and the east.
Sin relleno
Plain puffs dusted with sugar.
Cook it yourself
- Buñuelos de Viento
Light choux fritters that puff hollow as they fry, their name meaning puffs of wind for their airy centres. A traditional All Saints' sweet across Spain, they are dusted with sugar or piped full of cream, custard or chocolate.