Buñuelos de viento (sweet Spanish fritters)
Spain on a Fork · ♥ 927 likes · 19.8K views · 8 min video
Read about beignets and fritters in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 120 ml water
- 15 ml extra virgin olive oil
- 25 g granulated sugar
- ½ lemon lemon zest
In a large saucepan combine the water, olive oil, sugar, lemon zest (no pith) and a little sea salt.
What buñuelos de viento are
- sea salt
- 75 g all purpose flour
Heat over medium, mixing gently; at a light boil add the flour and mix continuously into a dough.
Water, oil, sugar and lemon zest
Keep folding the dough in the pan about 1 minute until compact.
- 2 whole eggs
Transfer to a large bowl and cool 5 to 10 minutes; meanwhile whisk each egg in its own bowl.
Mix in the first egg, pressing down, 1 to 2 minutes until the broken dough binds into a sticky dough.
Beating in the eggs
Mix in the second egg to a thick, creamy batter; add more egg if too thick or flour if too watery.
- 750 ml sunflower oil
Heat the sunflower oil in a large saucepan over medium heat, no higher, about 10 minutes.
Heating the oil
With two spoons, drop balls slightly smaller than a golf ball into the oil in a single, spaced layer, in batches.
Fry about 10 minutes, turning every 2 minutes or so, until golden all around; drain on paper towels.