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    Home » Desserts » Buñuelos de Viento

    Buñuelos de Viento

    Published: Dec 10, 2021 · Modified: Dec 2, 2022 by Dora S. · This post may contain affiliate links.

    Jump to Recipe Jump to Video Print Recipe

    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!

    three buñuelos on a plate with a talavera mug behind them
    Jump to:
    • What Makes This Recipe Great
    • A History
    • Ingredients
    • How to Make Buñuelos de Viento
    • Expert Tricks and Tips
    • Serving
    • Storing
    • FAQ
    • More Vegan Mexican Christmas Recipes
    • Buñuelos de Viento

    What Makes This Recipe Great

    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 use avocado oil, but you can use any mild vegetable oil.

    two plate of buñuelos on a marble background with a hot chocolate and bottle of avocado oil

    How to Make Buñuelos de Viento

    bowl with milk and a spoon pouring vanilla, flour being sifted, milk mixture being poured into flour, batter texture being showed
    1. In a small bowl combine almond milk, flaxseed, vinegar, vanilla, and water. Let rest for 5 minutes.
    2. Sift flour, sugar, baking powder, and salt.
    3. Pour the milk mixture into the flour and whisk until the lumps disappear.
    4. The batter should be the consistency of a thin pancake batter.
    from left to right mold on oil, mold draining over oil, mold dipped in masa, mold hovering over masa

    5. Heat oil to 350°F. Dip the mold in the hot oil for 1 minute.

    6. Lift the mold over the pot to drain excess oil.

    7. Dip the mold into the batter 3/4 of the way through. Let sit for 10 seconds

    8. Lift the mold from the batter and hold it in the air for 10 seconds.

    from left to right mold dipped in hot oil, buñuelo frying, buñuelo draining, buñelo being covered in cinnamon sugar

    9. Dip the 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.

    a buñuelo de viento on a marble background

    Expert Tricks and Tips

    • It is super important that you let the dough rest for 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!!
    a plate of fritters covered in cinnamon sugar on a purple napkin

    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.

    three buñuelos on a plate with a hot chocolate mug behind and a bottle of avocado oil

    FAQ

    Where can I get the buñuelo mold?

    Check your local Mexican market, if it's not available you can purchase it online.

    Can I make the batter ahead of time?

    Yes, the batter can be made the day before and stored in the fridge.

    Do I need to cure the buñuelo mold?

    Yes, to cure it heat oil to 350°F. Place mold in the oil and let sit for 15 minutes. Turn the heat off and let the mold sit there until the oil is completely cold. Now it is ready to use.

    The batter won't stick to the buñuelo mold, what do I do??

    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 it from the oil and let the excess oil drip off.

    The batter is stuck to my buñuelo mold, how can I fix it?

    Your oil or your buñuleo mold is 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

    • Mexican Buñuelos (Vegan)
    • Strawberry Tamales
    • Vegan Holiday Shopping Ideas
    • Vegan Menudo
    two buñuelos de viento on a plate with violet napkin
    Save Recipe Go to Recipe Box
    5 from 1 vote

    Buñuelos de Viento

    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!
    Pin Recipe Print Recipe
    Prep Time10 mins
    Cook Time20 mins
    30 mins
    Total Time1 hr
    Course: Dessert
    Cuisine: Mexican
    Diet: Vegan
    Servings: 20 small buñuelos
    Calories: 109kcal
    Author: Dora S.

    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)
    Prevent your screen from going dark

    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.

    Video

    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

    Serving: 1buñuelo | Calories: 109kcal | Carbohydrates: 19g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 54mg | Potassium: 17mg | Fiber: 1g | Sugar: 12g | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!

    Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.

    « Vegan Menudo
    Vegan Holiday Shopping Ideas »

    Reader Interactions

    Comments

    1. Aida

      December 23, 2021 at 3:20 pm

      Does the mold need to be preheated (dipped) in the oil before every buñuelo is made?

      Reply
      • Dora S.

        December 24, 2021 at 1:50 pm

        Yes, dip the mold in the oil. Hold it there for 1 minute, then dip it in the batter.

        Reply
    2. Leona

      December 18, 2021 at 3:36 pm

      5 stars
      Can I just drop batter into hot oil?

      Reply
      • Dora S.

        December 19, 2021 at 11:04 am

        Like a funnel cake?? I'm not sure it would work. I didn't test it out that way.

        Reply

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