Bunuelos de Viento

Gioconda Scott's recipe for sweet Spanish fritters called 'puffs of wind' make a deliciously light snack or dessert
By Gioconda Scott
Bunuelos de Viento
  • Rating:
  • Serves: Makes approx 50 bunuelos
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes plus cooling
  • Effort: medium



  • 300 ml milk
  • 50 g butter
  • 50 g sugar
  • Pinch of salt
  • 2 tbsp brandy
  • 1 tsp freshly grated lemon zest
  • 150 g flour
  • 4 eggs
  • oil, for deep frying

For dusting:

  • ground cinnamon
  • sifted icing sugar


1. Heat the milk, butter, sugar, salt, brandy and lemon zest together in a saucepan and bring to the boil.

2. Reduce the heat to a simmer and add the flour all at once. Beat the mixture vigorously until it forms a ball of dough.

3. Remove the dough from the heat and beat in the eggs, one at a time. Beat the mixture until cool and very smooth.

4. Heat the oil for deep-frying in a wok or deep fat-fryer until hot. Add teaspoons of the dough into the mixture, frying in batches until golden and puffed. Remove with a slotted spoon and drain on kitchen paper. Set aside to cool.

5. Dust the buneulos with cinnamon and icing sugar and serve.

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