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Buñuelos de
viento
Published: Dec 17, 2018 · Updated: Aug
14, 2019 by Mely Martínez

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Buñuelos de Viento and Buñuelos

de Molde literally translate to
“Wind Fritters” and Mold-Shaped
Fritters”, respectively. These are
made using iron molds, as opposed to
the more traditional Mexican buñuelos
that are made by rolling out the dough
and forming circles (like a flour tortilla)
which are then fried and dusted with
sugar.

Buñuelos de viento
Recipe

Although making these Mexican

Rosette Fritters requires some
technique, once you get the hang of it,
they are definitely worth the effort.
They’re a delicious treat for Christmas
or any other time of year!

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Regardless of their shape, “Buñuelos”

are fritters (either sweet or savory) that
are made with dough using flour, eggs,
water, salt, and some sort of fat. In
Mexico, when we talk about buñuelos
we are usually referring to the flat
buñuelos that resemble a flour
tortilla. However, we also make this
rosette-shaped buñuelos.

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Even though some people think that

these Buñuelos de Viento are mostly
reserved for the holiday season, you can
find these being sold year-round at
local fairs and some markets. While the
origin of buñuelo fritters is not clear
(some suggest they come from Spain or
the Middle East), the practice of using
the iron molds to make rosettes
originates from Scandinavia. Other
countries also make these types of
molded fritters, like Colombia, Finland,
Turkey, and even Sri Lanka and
Malaysia.

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You will need a rosette iron to make

these buñuelos. You can find them for
sale online, and the iron tips come in a
variety of different decorative shapes.
In Mexico, the snowflake-shaped one is
among the most popular. I like the tip
with the flower shape, since it reminds
me of the commercially sold
“Bimbuñuelos”. The mold tips screw on
and off the handle, so you can switch
them out for another shape if you want
to cook more than one design.

Now, to answer some questions you

may have about this recipe:

Can I make the batter

ahead of time?

Yes, you can make the batter at least 2

days in advance and store it in the
fridge.

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How do you store the

buñuelos/rosettes?

Place them in a large plastic container

lined with paper napkins. Do not dust
them with the sugar if you plan to store
them, instead add the sugar at the
serving time, after warming them.

How do you reheat the

Buñuelos de Viento?

Place them in a single layer on a baking

sheet, and warm them up in a
preheated oven at 250 ºF degrees for 1-
2 minutes. Make sure to keep an eye on
them, as the time needed to warm them
up can vary depending on your oven
and the thickness of the rosettes.

How to make
Buñuelos de viento
JUMP TO SEE INGREDIENTS &
INSTRUCTIONS

NOTES:

You can use 2 tsp. Vanilla extract

instead of the orange zest

** You don’t necessarily have to

add the 2 tbsp. of brandy or sherry
wine. If you choose to not add it,
add another 2 tbsp. of milk in its
place.

The best oil to fry these crispy

rosettes is vegetable oil.

The bowl that you prepare the

batter in needs to have a flat
bottom. If it has a rounded bottom,
it might make it difficult when you
dip the mold in it when making the
buñuelos.

Don't worry if at the beginning they

don't come out perfect, it is all
about learning the technique, the
time, and temperature. You still
can eat those imperfect ones while
you keep cooking the rest.

HOW TO MAKE
MEXICAN ROSETTE
FRITTERS
(“BUÑUELOS”)

1. Beat the eggs, then combine them

in a medium-size bowl (with a flat
bottom) with the lime zest, brandy,
and milk.

2. In another bowl, mix the dry

ingredients: flour, sugar, and salt.

3. Gradually add the flour mix to the

egg-milk mixture, beating with a
whisk until you have a very
uniform and smooth batter. The
texture should resemble that of a
very light, creamy dressing.

4. Heat the oil in a large skillet over

medium-low heat. The temperature
has to be around 365 ºF degrees.
Add a layer of paper towels on a
baking sheet to absorb the excess
oil from the finished rosettes. You
will also need another flat tray or
plate covered with a folded paper
towel, which you will use to absorb
the oil from the iron rosette mold.

5. To make the buñuelos, place the

rosette iron in the hot oil for about
a minute to heat it up. Once it’s
heated, lift it up from the oil and
shake off any excess oil, then place
it on the tray/plate with the paper
towels to absorb the oil. You don’t
want the mold to be coated with a
lot of oil, otherwise, the batter will
not adhere to it.

6. After you’ve blotted the iron mold,

dip it into the batter. Do not let the
batter run over the top of the
molded tip; submersing it about
three-quarters of the way in is just
fine. You will hear a searing sound
as the heat of the iron tip starts
cooking the batter it has touched.
Immediately lift the iron rosette
out of the batter bowl and dip it
into the hot oil. Try to transfer the
mold from the batter bowl to the
pan as quickly as possible, since
the still-raw batter will eventually
fall off the mold.

7. Place the iron mold in the hot oil to

fry the batter. Keep the mold in the
oil for about a minute. The batter
will start getting more rigid as it
cooks, and you will eventually be
able to lift up the mold and the
buñuelo will slip off and stay in the
oil (if it doesn’t easily release itself
from the mold, separate it with the
help of a fork or a toothpick). Once
you’ve removed the mold from the
oil, flip the rosette over to keep
cooking on the other side. You
want it to acquire a golden color all
over. The time is just a guideline,
you will know is ready when you
see the change in color.

8. Fry each rosette for about 1-2

minutes per side or until golden
brown. Once removed, place them
on the baking sheet lined with
paper towel to absorb any excess
oil. Place them with the hollow side
down, to avoid any pooling of the
oil. Repeat the cooking process
with the remaining batter. While
you fry each buñuelo, you can place
the iron mold back into the hot oil
to warm it up, so that it’s ready to
be dipped into the batter again
(don’t forget to dry it before
putting it in the batter!).

9. While the cooked buñuelos sitting

on the lined baking sheet, fill a
small plate with sugar (mix the
cinnamon into the sugar, if using).
Then, one by one, dip the buñuelos
into the sugar so that the top part
of them is coated with sugar (since
the buñuelos will still be warm, the
heat will help the sugar adhere to
their surface). After this, your
Buñuelos de Viento are ready to be
eaten. Serve them on a large plate
and enjoy!

Buñuelos de Viento
“Buñuelos de Viento” and “Buñuelos de
Molde” literally translate to “Wind Fritters”
and Mold-Shaped Fritters”, respectively.
These are made using iron molds, as
opposed to the more traditional Mexican
buñuelos that are made by rolling out the
dough and forming circles (like a flour
tortilla) which are then fried and dusted
with sugar.

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Course: Desserts Cuisine: Mexican

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 30 About 30-34
Calories: 44 kcal
Author: Mely Martínez - Mexico in my
Kitchen

Ingredients
1 cup all-purpose flour sifted
2 tsp. sugar
1 pinch of salt
2 eggs
1 tsp. lime zest *
2 tbsp. brandy or sherry wine
optional (see notes) **
1 cup of milk
2½ cups of oil for frying.
Sugar for coating
Ground cinnamon for coating
(optional)

Instructions

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