{"id":27002,"date":"2022-10-06T10:40:19","date_gmt":"2022-10-06T08:40:19","guid":{"rendered":"https:\/\/bake-street.com\/?p=27002"},"modified":"2026-04-08T12:25:11","modified_gmt":"2026-04-08T10:25:11","slug":"how-to-make-bunuelos-de-viento","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/how-to-make-bunuelos-de-viento\/","title":{"rendered":"How to make Bu\u00f1uelos de Viento"},"content":{"rendered":"

Is it too early to start sharing recipes for All Saints’ Day? Because I had an immense desire to share with you how to make Bu\u00f1uelos de Viento, sweet fritters traditional from Spain<\/strong>. Of all the sweet treats that it is customary to enjoy during those dates, I think these are my favorite.<\/p>\n

Other years I have been a little more fair when it comes to sharing recipes for this day, but this year it was clear that I was not going to happen again. In addition, some of you have written me to ask me if I could leave you this recipe that I leave you today and the famous Huesos de Santo<\/em> (Saint’s bones)<\/strong>. For my part I am always happy to read you, that you ask me for recipes that you would like to have and, of course, to share them with all of you.<\/p>\n

<\/p>\n

Today’s preparation is one of the so-called “pan fruits – frutas de sart\u00e9n<\/a><\/em><\/strong>“. Whenever I read this terminology, I fall in love… I find it absolutely beautiful. I already told you what they are in this post<\/strong><\/a>, but I make a brief summary here;<\/p>\n

This term is used to describe culinary preparations that are fried, that is, cooked in hot oil<\/strong>. The technique of fried dough dates back in Spanish cuisine to medieval times, a practice known from Sephardic cooking. Some of the earliest Spanish cookbooks describe this frying process by this name.<\/em><\/p>\n

Which, really, is beautiful to me.<\/em><\/p><\/blockquote>\n

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Bu\u00f1uelo de viento origin.<\/h2>\n

The origin of the word bu\u00f1uelo<\/strong><\/em> is a bit controversial, but this does not come as a surprise since most of the traditional pastries have this same trait in common. Some suggest that it derives from “pu\u00f1uelo<\/strong><\/em>“, these were balls of dough that the Romans kneaded with their fists, hence its particular name. However, other sources believe it comes from the French “beignet<\/strong><\/em>“. These are sweets consisting of fruits or vegetables (apple, pineapple, potato…) covered by a rather runny batter that are then fried in hot oil.<\/p>\n

Is it possible that this is where the wonder of “pan fruits” comes from?<\/em><\/p>\n

And then we have bu\u00f1uelos de viento<\/strong><\/em>, a fried dough that is filled with pastry cream or other types of fillings. In Spain, this type of pastry is mainly consumed during All Saints’ Day and All Souls’ Day. In fact, they are also called bu\u00f1uelos de Todos los Santos<\/strong><\/em> (All Saints’ Day fritters).<\/p>\n

As for how and where they were created, it seems that everything points to the fact that it is an elaboration with Arab roots<\/strong>. It is believed that the fritters emerged in Almog\u00eda<\/strong><\/em>, a village in Malaga<\/strong><\/em>, in the year 1090 when the Sevillian king Mohamed ben Abad Al Motamid<\/strong> <\/em>surrounded the fortress of the city.<\/p>\n

It was a time when food was scarce as well as the wood used to light the ovens. A baker, named Abdelaziz ben Drisi el Jabazun<\/strong><\/em>, took stock of supplies and decided to prepare some batter fritters made with water and flour. Then he climbed to the top of the castle and cooked them in the cauldrons of boiling oil that were used to be thrown over the assailants. In this peculiar way, the bu\u00f1uelos de viento<\/em> were born.<\/p>\n

\"How <\/picture><\/div>\n

Making bu\u00f1uelos de viento.<\/h2>\n

Undoubtedly, this is one of the preparations that we can classify as an easy or simple recipe<\/strong>. As simple as mixing and frying. It is true that we must follow some steps and process to obtain good results, but it is an elaboration within everyone’s reach.<\/p>\n

I recommend you to follow each and every one of the steps that I detail so that everything goes well and the fritters are moist, tender and, of course, that they are not uncooked inside. As filling we can use practically whatever we like. In my case I leave you two options; a dark chocolate ganache<\/strong> and a pumpkin and spice pastry cream<\/strong>. I gave you this cream last year in the Fhoghair Tart<\/strong><\/a>, in this recipe you can see how to make it. For me it is extraordinary, with a surprising and wonderful texture and flavor.<\/p>\n

It can also be filled with whipped cream, truffle, coffee pastry cream, pastry cream, ganache of any kind of chocolate, jams, candied spaghetti squash… As I said, whatever you like. Although alone, as they are, they are also incredible. The final touch will be given with sugar. We can roll the fritters in sugar once we take them out of the pan or sprinkle them with powdered sugar just before serving, I leave it to your choice.<\/p>\n