Best Buñuelos de Viento Recipe for Easter

Who doesn’t love a dessert that is simple to make and super affordable? If you’re on the lookout for new options, there are plenty of Spanish desserts to explore.

Among them are the buñuelos de viento: soft, fluffy pastries perfectly dusted with powdered sugar.

Here, we will present you with the most amazing buñuelos recipe, and you’ll also receive the best tips for storing, serving, and customizing this delightful dessert.

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Pssst…!!?? You can’t get enough of Spanish dessert recipes? Have a look at my other posts: 

• Churros

• Recipe for torrijas

• Spanish Flan Recipe

Background of the Dish

The buñuelos de viento shine bright among traditional Easter dessert recipes due to their simplicity, captivating both taste buds and hearts alike.

They earn the “de viento” part of their name, meaning “of wind,” thanks to their irresistibly fluffy and soft inside, providing a delightful eating experience.

Nowadays, they are a staple for every Spanish Easter celebration, creating a cherished tradition.

These delectable pastries are often enjoyed with a cup of hot chocolate or as a sweet accompaniment to the festive Easter celebrations in Spain.

However, in their origins, they graced the tables during Hanukkah for the Sephardic Jewish community of the Andalusian region.

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Things You’ll Need for Buñuelos de Viento

To prepare this easy recipe for bunuelos you will need water, flour, eggs, butter, vegetable oil, and powdered sugar.

Just like other easy Spanish desserts, the only equipment that you need is a pan and a skillet for frying the buñuelos de viento.

Ingredients

• 1 cup (120gr) all-purpose flour
• 1 cup (240ml) water
• 4 eggs
• 2 tablespoons (30gr) unsalted butter
• 1 tablespoon sugar
• A pinch of salt
• Vegetable oil (for frying)
• Powdered sugar (for dusting)

How to Make Buñuelos de Viento – Step by Step Guide

1. First, grab a saucepan and combine water, butter, sugar, and salt. Bring it to a boil over medium heat. Add the flour all at once and stir continuously until the mixture forms a ball and pulls away from the sides of the pan and you get a smooth dough.

2. For the next step in this buñuelos de viento recipe, remove the dough from the heat and let it cool for a few minutes.

3. After that and once the dough has cooled slightly, add the eggs one at a time, beating well after each addition. The dough of the buñuelo de viento should be smooth and shiny.

4. Now grab a skillet and heat vegetable oil, enough to reach a depth of about 5 cm (2 inches) to 350°F (175°C).

5. Then, with the help of two spoons, shape the dough into small balls or ovals, dropping them carefully into the hot oil. You can also use a piping bag to pipe the dough directly into the oil.

6. To continue with this bunuelos recipe, fry the buñuelos until they are golden brown, turning them occasionally to ensure even cooking. This will take about 3-4 minutes.

7. Now, remove the buñuelos de viento from the oil and place them on paper towels to drain any excess oil. Dust them generously with powdered sugar while they are still warm so that it coats the outside.

8. Finally, serve the buñuelos de viento warm and enjoy.  In a similar way to other Spanish traditional desserts, you can dip them into some honey or chocolate sauce.

Substitution of Ingredients

This is one of the best Spanish desserts because the ingredients that you need are cheap, easy to find, and you probably have them at home already.

However, there are some small substitutions that you can make to the ingredients for this Spanish bunuelos recipe, such as using chickpea flour, rice flour, or gluten-free flour instead of the regular one.

The classic way is to dust the buñuelos with powdered sugar, but you can draw inspiration from other traditional Spanish desserts -like the churros- and coat them in cinnamon and sugar.

Some ingredients help you to enhance the flavors while still staying true to Spanish easter desserts, such as vanilla extract, lemon zest, nutmeg, or cinnamon.

Try another traditional Spanish recipe like the Borrachuelos de Málaga.

Tips on Serving Buñuelos de Viento

The buñuelos de viento are widely known as a type of Spanish food for Easter, commonly served by themselves with a cup of tea or coffee, and in some occasions filled with vanilla custard.

During Easter in Spain, buñuelos de viento are commonly served as delightful, deep-fried dough balls sprinkled with sugar.

These airy pastries are a cherished part of the holiday tradition, enjoyed either on their own or accompanied by warm chocolate for a sweet and festive treat.

To have an authentic Spanish Easter, these buñuelos will make for the perfect dessert, and you can serve it with honey, chocolate sauce, dulce de leche sauce, or Nutella spread.

If you aren’t keen on Spanish easter traditions, then feel free to enjoy the buñuelos de viento all year round, at any time of the day.

To give this easy bunuelos recipe a creative twist, you can transform it into a savory dish, filling it with cheese, ham, or any leftover meat that you have at home.

Lastly, if you have guests to impress then you can prepare a table filled with a mix of Spanish desserts, such as pestinos and torrijas.

How to Store Buñuelos de Viento

Once you finish making this bunuelos de viento recipe you will be able to serve them right away or store them for later.

First, let the buñuelos de viento cool completely, and then you can store it for up to 2 days in an airtight container at room temperature (you could also cover them with plastic wrap for an extra layer of protection).

Another alternative is to store the Spanish easter food in the freezer for 2 months, just place them in a sealed plastic bag or airtight container, with parchment paper between layers to prevent sticking. 

Recipe Card: Buñuelos de Viento

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