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.
Approximate, per 3 fritters (~60g). Values vary by recipe and portion.
Ingredients
- ·250 ml (1 cup) water
- ·60 g (1/4 cup) butter
- ·150 g (1 1/4 cups) plain flour
- ·3 medium eggs
- ·1 tablespoon sugar
- ·A pinch of salt
- ·Grated zest of 1/2 lemon
- ·Olive or sunflower oil, for frying
- ·Sugar, for dusting
Method
- 1
Bring the water, butter, sugar, salt and lemon zest to a boil in a saucepan.
- 2
Tip in all the flour at once and beat vigorously with a wooden spoon until the dough pulls away from the sides into a smooth ball; cook it for another minute.
- 3
Take off the heat and let it cool for a few minutes, then beat in the eggs one at a time until the paste is smooth, glossy and thick.
- 4
Heat a deep pan of oil to about 170°C (340°F).
- 5
Drop small spoonfuls of the dough into the oil, frying in batches; they will puff up and turn themselves over as they cook, about 4 to 5 minutes, until golden and hollow.
- 6
Drain on kitchen paper, roll in sugar while warm, and if you like, fill them with cream or custard using a piping nozzle.