Buñuelos de Viento con Crema Batida y Fresas
Buñuelos with Strawberries and Cream
Recipe Yield
40 buñuelos
Cooking time
40 minutes
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Ingredients
For the buñuelos:
- 4 eggs
- 2 tablespoons granulated sugar plus 1 cup for coating
- ½ teaspoon kosher salt
- ½ teaspoon true cinnamon or canela plus 1 teaspoon for coating
- 2 teaspoons vanilla extract
- 2 cups milk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- Vegetable oil for frying
For the strawberries and whipped cream:
- 1 tablespoon lime juice
- 1 tablespoon granulated sugar
- ½ teaspoon vanilla extract
- 3 cups quartered strawberries
- 1½ cups heavy cream chilled
- 2 tablespoons confectioners’ sugar
To Prepare
To make the buñuelos:
- In a bowl, whisk the eggs with 2 tablespoons sugar, salt, and ½ teaspoon cinnamon, until foamy. Add the vanilla, then alternate whisking in the milk and flour a little at a time. Add the baking powder, and continue whisking until thoroughly combined and there are no lumps. The consistency of the batter should be in between a thin crepe batter and a thicker pancake mix batter. Cover and let rest in the refrigerator for at least 1 hour and up to 24 hours.
- When ready to cook, heat about 1½” oil (deeper than the buñuelo mold) over medium heat in a large casserole or cast iron pan for about 4 to 5 minutes. Set out two small baking sheets. Cover one with paper towels. In the other, mix 1 cup sugar and 1 teaspoon cinnamon. Remove the batter from the refrigerator and whisk until well mixed.
- Test the oil with a teaspoon of batter, the oil should be actively bubbling all around it.
- Preheat your buñuelo mold by slowly, but diligently, dipping it into the hot oil and, for the first buñuelo, leave it in at least a couple minutes for it to get very hot. Then dab the mold on a paper towel to remove excess oil and immediately dip it into the buñuelo batter deep enough to coat the bottom and the walls of the mold, but not the top.
- Slowly, but with determination, dip the battered mold straight into the hot oil, and fry for about 30 to 35 seconds until it achieves a rich golden-brown color. Take it out of the oil and release the buñuelo onto the paper-towel-lined baking sheet to drain the oil (use a fork to help push the buñuelo off if necessary).
- For the rest of the buñuelos, dip the unbattered mold in the oil for 5 to 10 to reheat, dab excess oil off on a paper towel, then dip into the batter and fry the buñuelos as you did the first one.
- Meanwhile, as soon as you see that the fried buñuelos have drained, move them to the cinnamon sugar and thoroughly coat them, while they are still hot so the sugar sticks.
To make the strawberries and whipped cream:
- In a medium bowl, combine the lime juice, sugar, and vanilla extract, add the strawberries and toss to coat. Cover and refrigerate until ready to use. Before serving, using a mixer, beat the heavy cream with the confectioners’ sugar until it holds stiff peaks.
- Serve the buñuelos with whipped cream and strawberries.
Comments
8comments inBuñuelos de Viento con Crema Batida y Fresas
Theresa
Nov 12
Hola
I’m having trouble getting the bunuelos off the mold when cooking what am I doing wrong
Pati Jinich
Nov 17
Most likely you are dipping the mold in the batter over the rim, make it very difficult to “de-mold” them Theresa. Next time just dip to the rim and not the whole mold 😉
Oscar Suquett
Oct 26
Where can the molds to the bunelos de viento be purchased. Are they available in the USA
Pati Jinich
Oct 27
Absolutely, I found mine on Amazon 🙂
Diane Petykowski
Oct 26
Hi Pati and crew! This recipe was not easy to locate among the entirety at your site. It’s not like others with obvious ingredient-to-title listing, without knowing the Mexican name. I was thrilled to catch the episode while this dessert was being shown! (Didn’t know episode #, date, etc.) The 50 yr old molds I have are much smaller; Scandinavian (?) Your excellent, detailed instructions/display will help me to try to make them after decades of them put away. Thank you!!
Pati Jinich
Oct 27
So happy you found it Diane, and that you are going to get those molds working again 😉
Martin
Oct 13
Thank u thank u thank u!! I’ve been wanting to make these for a long time now. My grandma would makes these for us all the time and I’ve had the mold in our kitchen for years. These with champurrado, great memories.
Pati Jinich
Oct 26
My pleasure Martin, gracias!