Buñuelos de Viento (Holiday Fritters

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1 tsp Cinnamon, ground
  • 1 Powdered sugar
  • 1/3 tsp Salt
  • 1 tbsp Sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 tbsp Grapeseed or olive oil
  • 2 cups Oil

• Dairy

  • 1 cup Milk

• Liquids

  • 2 tbsp Water

• Other

  • special metal mold for preparing rosettes or buñuelos de viento

Found on hispanickitchen.com

Description

Directions

• In a bowl, combine the flour, sugar, cinnamon, baking powder and salt. In another bowl, whisk together the eggs, water, oil and vanilla extract. Mix this into the dry ingredients until well incorporated. Gradually whisk in the milk until you have a smooth batter. Cover and set aside for 30 minutes.
• When ready, preheat 2 cups of oil to 350ºF in a medium skillet.
• First dip the metal mold for buñuelos into the hot oil and hold for a few seconds. Carefully dip the hot mold into the batter, making sure you only go up ¾ of the way. Immerse batter-covered mold into the hot oil and hold for 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.