Snack · 45 min · spanish

Buñuelos de Viento

A Spanish snack built around flour and butter — on the table in 45 minutes.

✓ USDA-verified nutrition data

Ingredients

• 1 cup Flour
• 1/2 cup Butter
• 4 Eggs
• 1 cup Water
• 1/2 cup Sugar
• 1 tsp Aniseed
• 1/2 cup Powdered sugar

Steps

1. Make a choux paste: boil water, butter, and aniseed; beat in the flour to a smooth ball, then the eggs one at a time until glossy.
2. Heat oil to 350°F; drop in walnut-sized spoonfuls — they puff dramatically, hence “de viento,” of wind.
3. Fry 4 minutes, turning, until deep golden and hollow-sounding.
4. Drain on a rack and dust generously with powdered sugar while hot.
5. Fill half with crema pastelera if you like, but the classic is empty — pure crisp air.
6. Serve the same day; buñuelos soften within hours and the shatter is the point.
7. Spain’s All Saints’ Day fritters: crisp, eggy, and gone in seconds.

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