These buñuelos de viento are crispy snowflake-shaped fritters covered in cinnamon sugar. The crunch and sweetness of them will keep you coming back for more. They are truly irresistible!
Why this recipe works
This recipe will be a new family favorite, especially since it’s as easy as making a pancake batter. They are of course perfect for Christmas or large family holidays, and they are vegan, dairy-free, and egg-free.
Buñuelos have to be my favorite Christmas dessert. This was my first time making these and I found them to be way easier to make than buñuelos de rodilla. My kids loved them and I hope you do too. They will be a very beautiful addition to your Christmas dinner.
A History
Buñuelos arrived in the Americas with the Spanish. It is thought, however, that buñuelos are a remnant of the influence Arab culture had on Spain during the occupation that lasted 800 years.
In Mexico, buñuelos were adapted to the flat tortilla shape (buñuelos de rodilla) or the snowflake shape (buñuelos de viento) made with the a rosette mold. In the southern states like Veracruz, you can still find buñuelos similar to the Spanish ones, small and round like a donut.
In some states, they are sprinkled with cinnamon sugar, while in others they are bathed in a piloncillo syrup.
Ingredients
Apple cider vinegar: White vinegar or lemon juice will also work for this recipe
Almond milk: You can use any unsweetened plant milk you like.
Flaxseed: Be sure to use ground flaxseed. If you want the flaxseed to be less visible in the dough you can grind it to a fine powder in your blender.
Avocado Oil: I used Primal Kitchen Foods Avocado Oil. It is whole30 approved, keto certified, paleo certified, and non-GMO verified. It has a mild flavor and is perfect for high heat cooking. Use the code DORAPRIMAL to get a 10% discount at checkout.
Step by Step Instructions
- In a small bowl combine almond milk, flaxseed, vinegar, vanilla, and water. Let rest for 5 minutes.
- Sift flour, sugar, baking powder, and salt.
- Pour milk mixture into the flour and whisk until the lumps dissapear.
- The batter should be the consistency of a thin pancake batter.
5. Heat oil to 350°F. Dip mold in the hot oil for 1 minute.
6. Lift mold over the pot to drain excess oil.
7. Dip mold into batter 3/4 of the way through. Let sit for 10 seconds
8. Lift mold from the batter and hold in the air for 10 seconds.
9. Dip mold in the oil for three seconds then start shaking the mold up and down to release the dough.
10. Fry the buñuelo on both sides until golden brown.
11. Drain the buñuelo on paper towels.
12. Cover in cinnamon sugar.
Tricks and Tips
- It is super important that you let the dough rest 30 minutes at room temperature.
- The oil must be at 350°F. Use a candy thermometer to properly measure the temperature of your oil. If your oil is too hot the dough will cook right on the mold. If it is too low the buñuleos come out greasy.
- Preheat the mold in the oil, otherwise the batter won’t stick to it.
- Don’t completely submerge the mold in the batter or it won’t come off the mold.
- When you put the mold back in the oil, let it sit for 3 seconds then begin shaking up and down
- If the dough gets stuck use a chopstick to try and unmold it.
- If the dough gets stuck, try to remove as much as you can from the mold with the chopstick then put it back in the oil. Do not wash it with soap and water.
- Practice, practice, practice!!
Serving
Serve covered in cinnamon sugar or drizzled with piloncillo syrup.
Storing
Store them in a plastic container lined with napkins. They will stay crispy for up to three days. Do not dust them with sugar if you plan to store them. You can reheat them in the oven at 250°F for 3 minutes, then dust them with cinnamon sugar.
FAQ
Check your local Mexican market, if it's not available you can purchase it online.
Yes, the batter can be made the day before and stored in the fridge.
Yes, to cure it heat oil to 350°F. Place mold in the oil and let sit for 15 minutes. Turn heat off and let the mold sit there until the oil is completely cold. Now it is ready to use.
Two things could be happening here, you have not drained off enough of the oil or the mold is not hot enough. Make sure to heat your mold in the hot oil for about a minute, then remove from the oil and let the excess oil drip off.
Your oil or your buñuleo mold are too hot. Make sure your oil is exactly 350°F degrees and that you are only heating it up in the hot oil for about a minute.
More Vegan Mexican Christmas Recipes
Buñuelos de Viento
Ingredients
- 1 cup almond milk, unsweetened
- 2 tsp. apple cider vinegar
- 1 tbsp. ground flaxseed
- ¾ cup water
- 1 tsp. vanilla extract
- 1 ½ cups all-purpose flour
- 2 tbsp. sugar
- ½ tsp. baking powder
- ¼ tsp. salt
- ¼ cup Primal Kitchen Avocado Oil
- 1 cup Cinnamon-sugar (1 cup sugar + 2 tbsp cinnamon)
Instructions
Cinnamon Sugar
- To make the cinnamon sugar, in a bowl combine the sugar and cinnamon and set aside.
Batter
- In a small bowl combine almond milk, vinegar, flaxseed, water, and vanilla. Whisk to combine, set aside, and let rest for 5 minutes.
- Over a large bowl sift the flour, sugar, baking powder, and salt. Pour in the milk mixture and whisk to combine.
- Pour in the oil and whisk until all the lumps in the batter have disappeared. The batter should be the texture of a thin pancake batter. Set aside and let rest at room temperature for 30 minutes.
Cooking the Buñuelos
- Heat oil to 350F. Place the mold in the oil and heat for 1 minute. Remove mold from the oil and let excess oil drip off.
- Dip the mold in the batter, but only ¾ way. Do not completely submerge the mold. Hold the mold in the batter for 10 seconds. Lift the mold from the batter and hold 10 seconds in the air.
- Submerge the mold in the hot oil for 3 seconds then start shaking the mold up and down (not vigorously) to release the batter from the mold. If the mold doesn’t come off, use a chopstick to help unstick it.
- Once the batter has been released from the mold fry until golden brown on each side. Remove from the oil and place on a sheet tray lined with paper towels. Let cool for a minute then dust with cinnamon-sugar.
Notes
- The oil must be at 350°F. Use a candy thermometer to properly measure the temperature of your oil. If your oil is too hot the dough will cook right on the mold. If it is too low the buñuleos come out greasy.
• If you don’t preheat the mold in the oil, the batter will stick to it.
Nutrition
Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.
Does the mold need to be preheated (dipped) in the oil before every buñuelo is made?
Yes, dip the mold in the oil. Hold it there for 1 minute, then dip it in the batter.
Can I just drop batter into hot oil?
Like a funnel cake?? I'm not sure it would work. I didn't test it out that way.