The spooky season is finally here, so it’s time to start looking for recipes that can help you prepare the best table with the treats that nobody wants to miss.
Our recommendation is that you try to make the fantastic Spanish buñuelos recipe that we will present to you in this article. And you will love this Spanish dessert recipe.
Adults and children love these fritters, and the best part is that they are super easy to make.
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Continue reading this article to learn how to make bunuelos, some changes you can make in the ingredients, and the most useful tips that will help you know how you can store or serve them.
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Background of the Dish
The famous bunuelos recipe was created in Spain hundreds of years ago and was thanks to the Jewish community of the region.
They had other fried snacks and trying to imitate them, they created the popular recipe for buñuelos de Viento.
They are one of the best-known authentic Spanish recipes worldwide since the Jewish community was responsible for spreading them everywhere.
There are already records of their existence in the 10th century, so they have been with us for a long time.
The word “de Viento” that gives the name to these fritters means “of wind” since they are fluffy inside and double in size while you cook them. They are also super light and you can eat a thousand.
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Things You’ll Need for Spanish Buñuelos Recipe
To make this Spanish buñuelos recipe you will only need a couple of ingredients and a pan.
If you liked this recipe then try some of the best Spanish desserts such as the famous Leche Frita Recipe or the Torrijas that cannot be missed.
Ingredients
- 1 cup (125gr) flour
- 1 cup (240ml) water
- 2 tablespoons (30g) butter
- 3 tablespoons (40g) sugar
- 1 teaspoon vanilla extract
- 4 eggs
- The skin of half a lemon
- a pinch of salt
- Olive (or sunflower) oil for frying
- Sugar to sprinkle.
How to Make Spanish Buñuelos Recipe – Step by Step Guide
- To start with this recipe for buñuelos, put the water, butter, sugar, vanilla extract, lemon zest, and a pinch of salt in a saucepan.
- Bring it to a boil and when it starts to boil, pour in the flour all at once, without removing it from the heat, and stir with a wooden spoon until the dough comes off the sides of the saucepan.
- Then remove from the heat and let the dough cool down, then start incorporating the eggs one by one, until the first one has not been integrated into the dough, do not add the next.
- Once the preparation of the fritter dough is finished, let it rest for one or two hours, it will acquire more consistency.
- After that time goes by, put a frying pan with plenty of oil over low heat, gradually pouring teaspoons of dough. Keep in mind that the dough will grow and need space, so don’t overcrowd the pan. Flip them over so they brown and puff up on all sides.
- Remove the Spanish treats from the oil and place them on absorbent paper to remove excess oil, then transfer the fritters to a plate to sprinkle sugar on them, it can be icing sugar.
Substitution of Ingredients
The bunuelos recipe is easy, and mainly thanks to that it managed to establish itself even though there are many traditional desserts from Spain.
This does not mean that you cannot innovate or change some ingredients. If you prepare them in autumn, you can make the Spanish pumpkin fritters that are just bunuelos with pumpkin puree.
You can use gluten-free flour instead of regular flour. You can also use margarine instead of shortening, or any vegan-friendly replacement.
In the case of oil, any vegetable oil works, although we only recommend using olive or sunflower oil.
Buñuelos are basically Spanish doughnuts, so you can also innovate with the glaze. Instead of just sprinkling some sugar, you can glaze doughnuts with either sugar, honey, or any flavoring.
Tips on Serving Spanish Buñuelos Recipe
If you prepare this authentic Spanish recipe, you can serve them in different ways.
Of course, the classic is to eat them for breakfast, snacks, or even for dessert, but here we will give you some tips to make it more Halloween-like.
You can buy some googly eyes and put them on top of your buñuelo, then you can throw some strawberry syrup, or any jam that has a red color to give a cute blood effect.
To eat these Buñuelos de Viento you can make a whole Andalusian table, serving other snacks and desserts from the region such as Churros, Huesos de Santo or Saint’s Bones, and Pestiños.
If you want to try another light and delicious recipe, make sure you try the Spanish sponge cake for breakfast or the Spanish olive oil cake with lemon.
How to Store Spanish Buñuelos Recipe
What makes traditional Spanish desserts stand out from those from other parts of the world is that there are many ways to store them.
If you follow this easy bunuelos recipe you can store them at room temperature for up to 2 days, or in the fridge for 5.
You can also freeze them for up to 30 days. You can even freeze the raw dough (whole or portioned) and cook as many as you want. You should let it thaw the night before in the fridge.
Do not forget that this is a fried snack dusted with sugar, but if you are not going to eat them immediately then you should wait to dust the sugar.
You should always sprinkle when they are hot and when you are ready to eat them.
Recipe Card: Spanish Buñuelos Recipe
Yield: 8
Spanish Buñuelos Recipe
The spooky season is finally here, so it's time to start looking for recipes that can help you prepare the best table with the treats that nobody wants to miss.
Our recommendation is that you try to make the fantastic Spanish buñuelos recipe that we will present to you in this article.
Adults and children love these fritters, and the best part is that they are super easy to make.
Prep Time35 minutes
Cook Time20 minutes
Total Time55 minutes
Ingredients
- 1 cup (125gr) flour
- 1 cup (240ml) water
- 2 tablespoons (30g) butter
- 3 tablespoons (40g) sugar
- 1 teaspoon vanilla extract
- 4 eggs
- The skin of half a lemon
- a pinch of salt
- Olive (or sunflower) oil for frying
- Sugar to sprinkle.
Instructions
- Put the water, butter, sugar, vanilla extract, lemon zest, and a pinch of salt in a saucepan.
- Bring it to a boil and when it starts to boil, pour in the flour all at once, without removing it from the heat, and stir with a wooden spoon until the dough comes off the sides of the saucepan.
- Then remove from the heat and let the dough cool down, then start incorporating the eggs one by one, until the first one has not been integrated into the dough, do not add the next.
- Once the preparation of the fritter dough is finished, let it rest for one or two hours, it will acquire more consistency.
- After this time, put a frying pan with plenty of oil over low heat, gradually depositing teaspoons of dough, the dough will inflate and need space. Flip them over so they brown and puff up on all sides.
- Remove the fritters by placing them on absorbent paper to remove excess oil, then transfer the fritters to a plate to sprinkle sugar on them, it can be icing sugar.
Notes
The recipe for Buñuelos de Viento is basically to make fried dough with powdered sugar, so the ideal way of cooking is to fry them.
This is the best way of cooking them since it is fast and gives them a unique taste.
Otherwise, you still can follow this buñuelo recipe and try cooking them in the oven for 30 minutes or until they are cooked (test by inserting a toothpick until it comes out clean).
Nutrition Information
Yield
8Serving Size
1
Amount Per ServingCalories 132Total Fat 5.2gSaturated Fat 2.5gCholesterol 89mgSodium 53mgCarbohydrates 16.7gFiber 0.4gSugar 4.8gProtein 4.4g
Paulina
Hola, I’m Paulina! Together with my team, we are passionate about Southern Spain. Here we share all you need to know for great times in Southern Spain with the best places to visit, stay and, of course, the best food to eat.
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