Register at iNMSOL!

Create your personal account in our website and:

  • View your orders
  • Manage and edit your account
  • Get exclusive advantages

Creating an account is very easy:

  1. Click on “create my account” below
  2. Indicate your username and email
  3. Set a password
  4. Done! You are now a member of iNMSOL community, welcome!

Follow Us

Buñuelos de viento

alt = "Buñuelos de viento"

Preparation Method

In these days of November you can’t miss this typical recipe of the celebration of All Saints’ Day:  Buñuelos de viento

alt = "Buñuelos de viento"

Buñuelos de viento

This recipe is for making about 35 fritters.

  • Difficulty: Medium
  • Total time 40 m
  • 20 m cooking


First, you have to wash the orange (or lemon) and grate half of it. Deposit in a small bowl.

Sift the flour with a strainer. Add a teaspoon type of baking powder, mix well and let stand.

Put a casserole with a glass of water, whole milk, diced butter, orange zest, sugar and salt over medium heat. As soon as it starts to boil remove it and mix everything well with some rods.

Then pour the sifted flour with the touch of the yeast at once and take it all back to the fire. Stir with a wooden spoon until you get a homogeneous dough without lumps. If there is any lump of flour, it will gradually disappear. The heat will end up causing it to integrate into the dough.

In the end we will be like a compact ball that has to be taken off the walls of the pan until it seems dry.

Turn off the heat and remove the casserole with the dough that we just made out of the fire. Let temper a few minutes before adding the eggs.

Add the eggs one by one. We remove in such a way that, until the first one is integrated, the second one is not added. We will have a mass of thick and creamy Buñuelos de viento.

Fritter of the Buñuelos de viento

We heat a pan with plenty of quality oil over medium heat so that it does not add more flavor to the dough. With the help of two teaspoons, we are forming the wind fritters that we will fry.

The difficulty is in the temperature of the oil, because if it is not very hot, the dough falls to the bottom and you should try to keep it afloat. But if it is too hot, a dry wrap forms around the donut that prevents it from growing.

If the oil is very hot, they will brown very quickly and will be raw inside. The first round will help us to try the following ones and that they will come out of yummy.

When they are golden we take the fritters to an absorbent paper. When they are warm we batter with sugar and cinnamon.

That way they would be perfect, but we can also fill them with custard.

In the end, we recommend that if you want to read more articles similar to this, you enter our category of Spanish Recipes.


For 35 units
  • Pastry flour 170 g
  • Chemical Yeast 3 g
  • Water 250 g
  • Butter 50 g
  • Salt
  • Sugar (one teaspoon) 5 g
  • Eggs 4
  • Olive or sunflower oil (for frying)
  • Sugar to batter
    Your purchase
    You haven't added anything...Back to catalogue
    Skip to content