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two buñuelos de viento on a plate with violet napkin
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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!
Course Dessert
Cuisine Mexican
Diet Vegan
Prep Time 10 minutes
Cook Time 20 minutes
30 minutes
Total Time 1 hour
Servings 20 small buñuelos
Calories 109kcal
Author Dora S.


  • 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)


Cinnamon Sugar

  • To make the cinnamon sugar, in a bowl combine the sugar and cinnamon and set aside.


  • 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.


  • 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.


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