Bunuelos De Viento Light As The Wind Fritters Recipes

BUNUELOS DE VIENTO (LIGHT-AS-THE-WIND FRITTERS)

Steps:

• 1. In a saucepan, bring the water, milk, 5 tablespoons oil, salt, and lemon zest to a boil. Add the flour all at once, lower the heat, and stir vigorously with a wooden spoon until dough leaves the sides of the pan and forms a smooth ball. Cook, turning the dough frequently for 2 to 3 minutes. Remove from heat and cool slightly.
• 2. In a food processor, process dough 20 seconds. Add eggs and process 30 seconds.
• 3. Heat about 1 inch oil in a large skillet or electric fryer to 370 F.
• 4. Drop dough by teaspoons into hot oil. The dough should puff, forming fritters and becoming golden and hollow inside.
• 5. Using a slotted spoon remove fritters to paper towels to drain and cool. Dust with sugar.
• 6. Syrup (optional) In a saucepan, combine 1/2 cup water, 1/2 cup honey, 1 cup sugar, and 1 tablespoon lemon juice. Simmer over low heat for 15 minutes. Spoon the syrup over the fritters, then sprinkle them with cinnamon.

BUñUELOS DE VIENTO: 'LIGHT-AS-AIR FRITTERS'

Steps:

• Gather the ingredients.
• In a small saucepan, combine water, butter, granulated sugar, lemon zest , and pinch of salt. Bring to a boil.
• As soon as the water boils, add the flour and baking powder all at once and begin stirring with a wooden spoon. Stir constantly until the dough begins to come away from the sides of the pan.
• Remove from the heat and allow to cool down for a few minutes.
• When the dough is no longer hot, but still warm, stir in the eggs, one by one. Use a hand mixer if necessary to ensure that the dough is smooth.
• Set aside for 1 1/2 to 2 hours.
• In a large, heavy-bottomed frying pan, pour vegetable oil to a depth of about 1 1/2 inches. Heat on medium-high.
• When the oil is just hot enough to fry, begin dropping spoonfuls of dough into the oil.
• Turn over when the bottom is golden. The buñuelos should turn a golden color and begin to float when cooked.
• Remove them from the pan one at a time using a slotted spoon or spatula. Drain on a paper towel.
• Sprinkle with confectioners' sugar and serve immediately.
• Gather the ingredients.
• After the buñuelos are fried, wait until they are cool enough to touch, then cut them in half.
• Spoon in custard filling and serve immediately.
• The same method can be used for pastry cream and marmalade fillings.