Buñuelos de viento mold.
A very important tip is to rub the mold with oil and clean it with a paper towel for to keep it well.
You can also separate the mold in order to have different size of buñuelo.
1 tablespoon sugar
1 cup milk
1 tablespoon butter
1/2 teaspoon salt
1 3/4 cup flour
2 pints oil, for frying
1 cup sugar
Buñuelos de viento = light as air fritters that are melt in a crunchy type of way delicious. These Mexican fritters are made with a rosette and so easy to make. I know for many people buñuelos are made by rolling out dough or frying a flour tortilla, and I do celebrate that type as well. This year I wanted to make a fancy version for my posada , so I decided to give the rosette a try. In essence a buñuelo is a fritter, it could be shaped in a ball, or flat as a disk, but if it’s deep fried and powdered with cinnamon/sugar then it’s a buñuelo.
Buñuelos are certainly enjoyed throughout Christmas time and served with a hot glass of champurrado. I feel like I’m over explaining this delicate crisp friend of mine, when all I really need to say is …. if you’ve never had a buñuelo…. now is the time. Enjoy them this posada season and never look back.
Here you can find more about it here: