Buñuelos de viento

Wind buñuelos are one of the typical sweets that we have in our gastronomy. This typical Easter sweet is very easy to make, although it may seem laborious, you will just have to get the hang of it. The fritters can be filled with pastry cream, chocolate, cream, we have made them without filling although we have given them our personal touch. Either way they will be rich.



  • 3 eggs L
  • 125g flour
  • 25g butter
  • 2 tablespoons of sugar
  • Peel of an orange
  • 260ml of water
  • Half a teaspoon of salt
  • Extra virgin olive oil
  • Sugar (to get drunk)
  1. We put the water in a saucepan, along with the butter, orange zest, sugar and salt. Heat over medium heat until it starts to boil.

  2. We add the previously sifted flour, and without removing it from the heat and with the help of a wooden spoon, we stir until we obtain a homogeneous dough that comes away from the walls of the saucepan.
  3. We remove from the heat and let the dough cool a little.
  4. Once the dough is tempered, we add the eggs one by one. We stir until it is well integrated, and we do not add the next one until the previous one is completely incorporated into the dough.
  5. We let the dough rest for 1-2 hours.
  6. In a frying pan we put plenty of olive oil and heat it.
  7. With the help of two teaspoons or by putting the dough in a pastry bag, we add small balls to the olive oil.
  8. You will see how these puff up and turn around on their own once they are golden (the amount of olive oil you put is important here, if you go short the fritters will not turn around). Keep in mind that you must control the temperature of the oil, remove the pan from the heat from time to time so that it does not get too hot.
  9. Once browned on both sides, remove them with a slotted spoon and let them drain on a plate lined with absorbent paper.
  10. We coat the fritters in sugar and serve.

buñuelos0001_1web Photographs and recipe by Raquel Carmona .

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