Spanish cuisine · Desserts & Sweets

Buñuelos de Viento

Deep-fried choux pastry puffs that hollow out in the hot fat and are filled with cold vanilla cream.

Ingredients · for 6 servings

• 150 g flour
• 250 ml water
• 80 g butter
• 4 eggs
• 1 tbsp sugar
• 1 pinch salt
• 500 ml whole milk
• 1 packet vanilla pudding powder
• 100 g sugar for the cream
• 1 l oil for frying
• 2 tbsp powdered sugar for dusting

Instructions

1. For the cream, mix the pudding powder with a little cold milk, bring the rest of the milk to a boil with the sugar, stir in the mixed paste and boil for 1 min., stirring; cover with cling film directly on the surface and let cool completely.
2. Bring water, butter, 1 tbsp sugar and salt to a boil, add the flour all at once and stir with a wooden spoon for 2 min. until a smooth ball forms and the bottom of the pot shows a white film.
3. Let the dough cool for 10 min. and beat in the eggs one at a time vigorously, until it is glossy and falls heavily from the spoon.
4. Heat the oil to 170 °C and drop in walnut-sized portions with two teaspoons — the balls will turn on their own and puff up hollow.
5. Fry each batch for 5–6 min. until golden brown all over and sounding dry, then drain on kitchen paper.
6. Pierce the cooled buñuelos on the side, pipe in the cold cream, dust with powdered sugar and serve immediately.