A Pati Jinich Recipe

Buñuelos de Viento con Crema Batida y Fresas

40 buñuelos

Buñuelos with Strawberries and Cream

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.