Find out about the 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 other types of cream such as chocolate and sprinkled with powdered 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 BCE.
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 confectionaries fill up their window displays with buñuelos as well as other sweets and pastries; such as the famous "huesos de santo" (Saint's bones), another typical Spanish pastry during this season.
In other parts of the Hispanic world many variations of buñuelos can also be found. For example, in Mexico they are made with corn flour and often bathed in anise-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
In a saucepan heat the milk, butter and salt until it begins to boil.
At this moment, incorporate the flour; mixing constantly with a spatula to avoid the dough from sticking to the sides of the pan.
Add the eggs while mixing energetically. The texture should be creamy.
With a spoon, scoop up portions of the dough and fry in abundant oil. Place on absorbent paper to remove excess oil and let cool.
The buñuelos can be filled with cream or chocolate and then sprinkled with powdered sugar. To fill them, make a small hole and use a pastry bag to insert cream into the center of the fried buñuelo ball.