Christmas Recipe: Buñuelos de Viento

By Chef Aldo Saavedra, La Vitamina T

Ingredients:

•  2 eggs
• 1 tbsp water
• 2 tablespoons oil
• 2 tsp vanilla
• 1 cup milk
• 1 1/ 4 cup wheat flour
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1 1/2 tbsp sugar
• cooking oil
• powdered sugar
• buñuelo mold

Directions:

1. In a bowl mix :

• flour
• sugar
• salt
• baking powder
• vanilla
• water
• oil
• egg

2 . Whisk until all lumps are dissolved .

3 . Add milk slowly so that no part of the dough remains unmixed. Once all the milk is added and mixed, the consistency should be lighter than that of oatmeal.

4 . Heat oil for frying.

5. Put the buñuelo mold in the oil to warm . Drain slightly, then dip it in the dough without immersing it completely.

6. Take it back to the oil, and let it go.

7. Remove the mold and flip the buñuelo (it’s a very quick process , approximately 20 sec. ) .

8. Remove the buñuelo and set it to drain.

9. Once drained, dust it with powdered sugar.

Serve and enjoy .

This article was originally published in La Vitamina T.

Chef Aldo Saavedra has cooked for guests in well known establishments like the Hotel Condesa DF and has contributed his recipes on projects with brands such Larousse and Danone. Chef Saavedra shares his passion for cooking and Mexico with readers of  La Vitamina T.