Buñuelos de viento are small, round fried puffs made from a choux-style dough — flour, butter, eggs, milk, and a pinch of salt, flavored with cinnamon and star anise — piped or spooned directly into hot oil, where they puff up into hollow, irregular spheres. The name means wind fritters, a reference to how light […]

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Buñuelos de viento — the Mexican rosette version — are made from a loose, egg-based batter poured around a specially shaped cast iron or aluminum mold that has been preheated in oil. The mold is submerged in batter just to its rim, then immediately plunged back into hot oil, where the batter sizzles against the […]

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