Buñuelos de viento, a traditional Spanish recipe served to celebrate All Saints Day. Learn more about the buñuelos de viento recipe.
Buñuelos de viento are traditional pastries served in many parts of Spain to celebrate All Saints Day. They are small dough balls made of flour, butter and eggs that are fried in hot olive oil. Normally buñuelos are filled with milk, cream or chocolate and sprinkled with icing sugar.
Buñuelos owe their origin to a Sephardic recipe. The Sephardic Jews prepared fried flour balls called "bimuelos" which were traditionally eaten during the Hanukkah celebration. Hanukkah is a festivity which commemorates the victory of the Jewish people over the Greeks in Jerusalem during the Maccabean Revolt in the 2nd century BC.
Later, the Christians incorporated the popular pastries into the annual celebration of All Saints Day. Nowadays, as the 1st of November draws near bakeries and confectioners fill up their window displays with buñuelos as well as other sweets and pastries; such as the famous "huesos de santo" (Saint's bones).
Many variations of buñuelos exist in other parts of the Hispanic world. For example, in Mexico they are made with corn flour and often dipped in aniseed-flavored liqueur. In the Philippines, an ex-Spanish territory, buñuelo recipes are also common.
Buñuelos de Viento Recipe
- ¼ Liter of milk
- 150 grams butter
- 5 grams of salt
- 200 grams of flour
- 6 eggs
- Oil for frying
- Boil the milk and butter in a saucepan and add the salt.
- Then, incorporate the flour, mixing all the while to stop the dough from sticking to the sides.
- Add the eggs and stir well.
- Fry small portions of the dough in a pan of oil.
- Place the fried dough balls on a suitable surface (like kitchen towels to absorb the excess oil) and leave to cool.
- To fill the fried buñuelo balls, make a small hole using a pastry bag to insert chocolate or cream then sprinkle with icing sugar to finish.