Spanish sweet fritters :: Buñuelos de viento

Lent is one of this religious events in the Christian liturgical calendar where you find culinary delights. Specially in the Spanish cuisine. 

We have Torrijas all over country and Paparajotes in the Region of Murcia. In Catalonia, we eat Buñuelos de viento (sweet fritters) during Lent. The most famous are those of wind (the ones we are cooking today), cream and the Empordà. They are often eaten as a snack or with coffee after dinner. 
However, they are a typical dessert in many regions of the country and each territory incorporates its own ingredients and their own tradition.

So, let's get started!

Ingredients (20 units)
  •  65 gr. of flour
  • 40 gr. of butter
  • 2 eggs
  • 175 ml.of water
  • A pinch of salt
  • Sunflower oil
  • Sugar

Firstly, pour the water into a saucepan. Add the butter and the pinch of salt and bring everything to boil.
Once it is boiling, remove from heat and add all the flour. Begin to mix until the dough is well blended and doesn't stick on the walls of the saucepan. To make it more clear, you will feel the dough is kind of jelly.

Secondly, we will start the "egg process". We are going to make it one by one. Crack one egg and add it to the previous dough. Start stirring until it is very well integrated. You will notice that the dough is thicker now. 
Then, grab the second egg and repeat the same process. The final result is a smooth dough that will be the base for our sweet fritters.

Finally, we are frying our buñuelos. Heat the oil. With the help of two spoons, we will take a small amount of dough with one of them and, with the other one, we will introduce it in the saucepan. Let it fry. 

You will notice that the dough starts to inflate. You are doing ok! Flip the buñuelo to cook the other side. 
Repeat the process until the dough is finished.

And, you have got your Spanish sweet fritters! All you have to do now is let them cool down and spread over as much sugar as you love. 

Then, they will be ready to be eaten !

Font: La cuina de sempre


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