Easter fritters or Bunyols de vent de Quaresma (Easter bunyols)
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minutesLet 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.
Mantén encendida la pantalla de tu dispositivo mientras cocinas
Ingredientes
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
- Fat: 27.3g
- Saturated Fat: 15.15g
- Cholesterol: 211.5mg
- Sodium: 303.5mg
- Potassium: 240.75mg
- Carbohydrates: 33g
- Fiber: 1.275g
- Sugar: 5.2g
- Protein: 12.20g
- Vitamin A: 1021.5IU
- Vitamin C: 0.53mg
- Calcium: 162.75mg
- Iron: 2.26mg
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