Buñuelos de Viento

Buñuelos de viento are a type of fried pastry that originates from Spain. They are made using a flour and water dough which is then fried and traditionally coated in sugar. Buñuelos de viento are often served as a dessert or snack, and can be enjoyed with a variety of different dipping sauces.


  • 250g plain flour
  • 125ml water
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tbsp olive oil
  • vegetable oil, for frying
  • caster sugar, for dusting


  1. In a large bowl, combine the flour, water, salt, sugar and olive oil. Mix together until a dough forms.
  2. On a lightly floured surface, roll out the dough to a thickness of around 5mm.
  3. Cut out small circles from the dough using a cookie cutter or glass.
  4. Heat the vegetable oil in a large frying pan over a medium heat. Add the buñuelos de viento to the pan in batches and fry for 2-3 minutes on each side, or until golden brown.
  5. Remove from the pan with a slotted spoon and drain on kitchen paper. Dust with caster sugar and serve with a dipping sauce of your choice.

Potential changes & improvements

There are many different ways that you can change and improve upon this recipe. For example, you could try using different types of flour, such as wholewheat or self-raising. You could also add different flavours to the dough, such as cinnamon or lemon zest. Buñuelos de viento can also be served with a variety of different dipping sauces, such as chocolate sauce, honey or caramel.

What other food it works well with

Buñuelos de viento can be enjoyed on their own as a snack or dessert, or they can be served with other dishes. For example, they could be served as an accompaniment to a main meal, or with a selection of other sweet treats. Buñuelos de viento can also be served with a variety of dipping sauces, as mentioned above.

Common Mistakes

One common mistake when making buñuelos de viento is to not roll the dough out thinly enough. This can result in the buñuelos being thick and doughy, instead of light and crispy. Another mistake is to not fry the buñuelos for long enough, which can also result in them being doughy. It is also important to make sure that the oil is not too hot, as this can cause the buñuelos to cook too quickly on the outside while remaining doughy in the middle.

Nutritional Information

This recipe is high in carbohydrates and fat. It is also low in protein and fibre. Buñuelos de viento are not suitable for people with gluten intolerance or celiac disease.


This recipe contains wheat, gluten and eggs.

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