Buñuelos de Viento (Choux Pastry Fritters)

Ingredients

• 250ml Water
• 50g Butter
• 1 EL Sugar
• Prise Salt
• 150g Wheat Flour
• 3-4 Eggs (medium size)
• 500ml Sunflower Oil (for frying)
• 50g Powdered Sugar
• Optional Lemon Zest (for flavoring)
• Optional Vanilla Extract

Instructions

1. In a saucepan, bring water, butter, sugar, and salt to a boil. Optionally, add lemon zest.
2. Add the flour all at once and stir vigorously until the dough pulls away from the bottom of the pan and forms a ball. Remove the pan from the heat.
3. Let the dough cool slightly, then beat in the eggs one at a time. Each egg must be fully incorporated before adding the next. The dough should be smooth and shiny. Optionally add vanilla extract.
4. Heat the sunflower oil in a deep pot or fryer to about 170°C (340°F).
5. Using two teaspoons or a piping bag, carefully drop small portions of dough into the hot oil. Do not overcrowd the pan, as they will expand.
6. Fry the buñuelos until golden brown, turning them regularly to ensure even browning and cooking through. This takes about 3-5 minutes per batch.
7. Remove the fried buñuelos from the oil with a slotted spoon and drain on paper towels.
8. Dust the buñuelos with powdered sugar while still warm and serve immediately. They can also be filled with a light pastry cream.

Nutrition