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5.0 from 9 votes

Buñuelos de Viento [Recipe + Video] Puffy Fried Balls in Syrup

A delicious, decadent dessert, these buñuelos de viento (puffy fried balls in syrup) only take a little time and a few ingredients to make.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 6 servings
Calories: 278 kcal
Course: Dessert
Cuisine: South American , Dominican

Ingredients

For the syrup
  • 1 cup brown sugar [200 g]
  • 1 cinnamon stick
  • A small piece of lime peel (about ½ inch)
For cinnamon sugar
  • 1 tablespoon cinnamon powder
  • ¼ cup sugar (white, granulated) [50 g]
For the buñuelos
  • 2 egg (medium)
  • 1 teaspoon cinnamon powder
  • ¼ teaspoon lime zest
  • ½ cup milk (whole or skim)
  • 2 ounces salted butter (salted) [55 g or ¼ US stick]
  • ¼ teaspoon salt
  • 2 tablespoons sugar (white, granulated)
  • ½ cup all-purpose flour [80 g], sifted
  • 3 cups oil for frying

Instructions

1. Make syrup or cinnamon sugar
    Cup of Yum
  1. ⚠️ If you serve it with syrup: Mix sugar, cinnamon, lime zest, and 1 cup of water. Boil over low heat until a third of it has evaporated. Remove from the heat and remove the cinnamon stick and lime peel. Set aside.⚠️ If you serve it with cinnamon sugar: Mix sugar and cinnamon until combined. Set aside
2. Whisk eggs
  1. Whisk eggs. Sift to remove undissolved parts. Set aside.
3. Make the dough
  1. Mix milk, cinnamon, salt, sugar, and lime zest in a saucepan. Heat over medium heat. Add butter. When it breaks a boil, add the flour all at once. Beat vigorously with a wooden spoon until you obtain a smooth dough that doesn't stick to the saucepan. Remove the dough from the heat and let it cool down (about 10 minutes, see notes).
4. Add eggs
  1. Pour ⅓ of the whisked egg into the dough. Mix stirring and folding until the egg is thoroughly combined with the batter. Add the remaining egg in 2 separate parts, making sure the previous portion is well incorporated before adding more egg. Let it rest for 20 minutes.
5. Fry
  1. Heat the oil over medium-high heat (300 ºF [150 ºC]). Once the oil is hot, use two serving teaspoons, scooping the dough from one teaspoon to the other, form a round(ish) ball, and drop it carefully into the oil. Be mindful that they will double in size, so I found that a ball of dough the size of a large olive turns into a buñuelo about the size of a small lime.Fry them three at a time to prevent the oil from cooling down too much. Cook the balls rotating once they float until they brown all over. Place on a paper towel and let them cool down.
6. Serve
  1. Serve immediately bathed in the syrup, or dusted with cinnamon sugar.See some suggestions above the recipe.

Notes

  • You need to let the dough cool down before adding the eggs, it would not work otherwise.
  • Serve buñuelos either dusted with sugar and cinnamon or bathed in syrup, not both.

Nutrition Information

Serving 3buñuelos Calories 278kcal (14%) Carbohydrates 54g (18%) Protein 4g (8%) Fat 6g (9%) Saturated Fat 1g (5%) Cholesterol 57mg (19%) Sodium 137mg (6%) Potassium 107mg (3%) Fiber 1g (4%) Sugar 45g (90%) Vitamin A 110IU (2%) Calcium 67mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 278

% Daily Value*

Serving 3buñuelos
Calories 278kcal 14%
Carbohydrates 54g 18%
Protein 4g 8%
Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 57mg 19%
Sodium 137mg 6%
Potassium 107mg 2%
Fiber 1g 4%
Sugar 45g 90%
Vitamin A 110IU 2%
Calcium 67mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.