Wind fritters for Lent or Bunyols de vent

To the point
The recipe

Easter fritters or Bunyols de vent de Quaresma (Easter bunyols)

Recipe by Bernie Torras
0.0 from 0 votes
Course: DessertCuisine: SpanishDifficulty: Media
Rations

6

rations
Preparation time

15

minutes
Cooking time

30

minutes
Calories

kcal/ration
Total time

45

minutes

Let yourself be enveloped by the magic of Lent with a recipe that brings charm and flavor to your home: Lenten Bunyols or Bunyols de vent, as we call them in Catalonia. Tradition and sweetness are combined in this exquisite delicacy, perfect to share in special moments or simply to treat yourself.

The softness of choux pastry, that delight that when you bite into it takes you to an explosion of textures, promises to be the ideal pretext to gather family and friends around the table. We propose a unique culinary experience, where you will not only delight in preparing these wind fritters, but you will be accompanied by a specially selected playlist so that rhythm and cooking merge in an act of pure creativity and enjoyment. Feel the pleasure of cooking to music, letting each note inspire you to inflate each fritter with love and dedication. The ingredients will become your allies to give life to these little golden jewels, coated in sugar and cinnamon, with an irresistible touch of aniseed. Whether alone or stuffed, sweet or savory, every bite will be a feast of flavors.

Dare to discover the secrets of Buñuelos de Viento and make your kitchen a space where unforgettable moments are cooked. The versatility of this recipe invites you to experiment, to play with fillings and to customize your fritters, making them not only a delicacy for the palate, but also an expression of your creativity. Follow our steps, immerse yourself in the music and enjoy the creative process. The kitchen is transformed with each melody, and with each fritter, we get closer to the essence of sharing and enjoying. Cook, sing, taste and above all, live the Buñuelos de Viento experience at home.

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 250 ml Milk

  • 150 g Flour

  • 100 g Butter

  • 5 Eggs

  • For breading:
  • Granulated sugar

  • Cinnamon

  • Aniseed

Pasos

  • Dough preparation
  • Start by cutting the butter into small cubes (brunoise cut). Place the milk and the chopped butter in a saucepan over medium heat.
  • Wait until the butter is completely melted and the mixture starts to boil. Then, add the flour all at once. Stir vigorously with a wooden spoon.
  • You will notice that a dough forms and pulls away from the sides of the pan. Keep cooking this mixture for about 2-3 minutes more to 'cook' the flour, then remove from the heat.
  • Incorporation of eggs
  • Off the heat, begin adding the eggs to the batter, one at a time, making sure to fully integrate each egg before adding the next.
  • Frying of the fritters
  • Heat oil in a frying pan or deep fryer to a temperature of at least 180 °C. With the help of two spoons, form small balls of dough and fry them in the hot oil. The fritters will turn by themselves when they are cooking evenly. Once browned and expanded, remove them from the oil and place them on absorbent paper.
  • Battering and finishing
  • While still warm, paint the fritters lightly with aniseed using a kitchen brush. Then, coat in a mixture of granulated sugar and cinnamon to taste.

Notas

  • These fritters do not need to be turned when they are cooked, because they turn by themselves, you will see that they are cooked when they begin to open.
  • Do you want to make them salted? I give you 3 options for savory fillings: Spinach and pine nuts. Cod and tender garlic. Gorgonzola cheese and bacon.
  • >
  • If the oil is too hot, the fritters will brown on the outside quickly, while the inside could be raw. If it is too cold, they will absorb too much oil and become greasy. A kitchen thermometer can help you maintain the right temperature.
  • >
  • Remember that when frying, the fritters will grow, so it is not necessary to form the dough into very large balls. A moderate size ensures even cooking both inside and out.
  • Wind fritter dough is a variation of choux pastry, known for being light and airy. Getting the texture right before adding the eggs is crucial. If the dough is too fluid before adding all the eggs, you may not need to use all of them, as this will depend on the size of the eggs and the absorption of the flour. On the contrary, they will be puffier and tastier.
  • In addition to coating them in sugar and cinnamon, you can opt for a more sophisticated finish using lemon or orange icing, or even a thin layer of melted chocolate. These can be further decorated with citrus zest or chocolate noodles to give them a more festive look.
  • If you decide to fill the fritters, a piping bag with a fine nozzle will be your best ally. Gently insert the nozzle into the doughnut and fill carefully. For liquid or very soft fillings, it is advisable to do this just before serving to prevent the fritters from softening.
  • Although wind fritters are best when eaten fresh, if you need to preserve them, place them in an airtight container and store them in a cool, dry place. To reheat, a few minutes in the oven at a low temperature will restore some of their original texture.

Información nutricional (por ración)*

  • Serving Size: 25g
  • Total number of serves: 36
  • Calories: 493kcal
  • Carbohydrates: 33g
  • Protein: 12.20g
  • Fat: 27.3g
  • Saturated Fat: 15.15g
  • Cholesterol: 211.5mg
  • Sodium: 303.5mg
  • Potassium: 240.75mg
  • Fiber: 1.275g
  • Sugar: 5.2g
  • Vitamin A: 1021.5IU
  • Vitamin C: 0.53mg
  • Calcium: 162.75mg
  • Iron: 2.26mg
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Key points of the recipe

  1. Add the eggs one at a time: Add each egg to the batter off the heat and make sure it is fully integrated before adding the next egg to achieve the desired consistency in the batter.
  2. Oil temperature: Make sure the oil is very hot before frying the fritters, this will help them puff up properly and cook evenly.
  3. Final coating: Once fried, paint the fritters with aniseed and coat with granulated sugar and cinnamon. If you prefer, you can fill them with cream or chocolate before the batter, when they are cold.

Pairing with wine

To pair with Buñuelos de Cuaresma, which is a dessert with spicy and sweet touches due to the cinnamon and aniseed, we recommend a sweet wine with a certain aromatic intensity to complement the flavors of the dessert. A wine that can go very well with this recipe is a small-grain Moscatel, known for its floral notes and moderate sweetness. Muscatel has the ability to complement both the sweetness of sugar and the spicy notes of cinnamon and the delicate flavor of anise used in the fritters. In addition, its freshness and acidity can help balance the creaminess of the fritters, especially if they are filled with cream or chocolate.

The wine chosen should be medium bodied; we do not want the wine to be too light and overwhelmed by the intensity of the dessert, nor so robust that it overpowers the delicate flavors of the fritters. A small-grain Moscatel serves well for this purpose, offering a good balance between sweetness, acidity and aromas.

It is important to avoid pairings with dry red wines or very citric and dry white wines, as they may create a discordant contrast with the sweetness and spicy flavors of the fritters, resulting in an inharmonious taste experience. Wines with excessive wood or marked tannins could also compete unfavorably with the lightness and airy texture of the fritters.

Beer pairing

Buñuelos de viento are a light and ethereal sweet, with an aromatic touch thanks to the aniseed. This flavor profile combined with the crisp and fluffy texture of the fritters offers several ways to pair with beer, with an emphasis on complementing sweetness, aroma and lightness.

An excellent option would be to opt for a Belgian Tripel. This style of beer, with its high carbonation, medium body and subtle hints of spice derived from Belgian yeast, can enhance the aromatic components of the fritters without overpowering their light texture. The fruity notes and inherent sweetness of the Tripel would harmonize with the sugar and cinnamon of the beignets, while its clean, dry finish would prevent the combination from being too cloying.

Another interesting option would be to pair it with a Saison beer. Saisons are known for their versatility in pairing, especially with dishes that carry spicy or herbal flavors such as anise. They offer a balance between sweetness, acidity and bitterness, complemented by a spicy and sometimes fruity character that can contrast nicely with the sweetness and spice of the fritters. Its characteristic effervescence would also help cleanse the palate between bites.

However, it would be ideal to avoid overly bitter or intense beers such as American IPAs or Imperial Stouts, as their flavor profile can easily overwhelm the delicacy of the Wind Fritters, overshadowing their flavor rather than complementing it.

Each of these beers can provide a unique pairing experience, enhancing different aspects of the fritters depending on the flavor profile of the beer. Always remember that the best pairing is the one you enjoy the most, so don’t hesitate to experiment.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Gluten, Soybeans, Eggs

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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