Buñuelos de Viento and Buñuelos de Molde literally translate to "wind fritters" and "mold-shaped fritters", respectively. These are made using iron molds, also called rosettes in english, as opposed to the more traditional Mexican buñuelos that are made by rolling out the dough and forming circles (like a flour tortilla) which are then fried and dusted with sugar!
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Although making these Mexican rosette fritters requires some technique, once you get the hang of it, they are definitely worth the effort. They're a delicious treat for Christmas or any other time of year!
What Are Buñuelos?
Regardless of their shape, "Buñuelos" are fritters (either sweet or savory) that are made with dough using flour, eggs, water, salt, and some sort of fat. In Mexico, when we talk about buñuelos, we are usually referring to the flat buñuelos that resemble a flour tortilla.
However, we also make these rosette-shaped buñuelos.
History Behind Mexican Buñuelos
Even though some people think that these Buñuelos de Viento are mostly reserved for the holiday season, you can find these being sold year-round at local fairs and some markets.
While the origin of buñuelo fritters is not clear (some suggest they come from Spain or the Middle East), the practice of using the iron molds to make rosettes originates from Scandinavia. Other countries also make these types of molded fritters, like Colombia, Finland, Turkey, and even Sri Lanka and Malaysia.
Frequently Asked Questions About Buñuelos
Before I share my buñuelos recipe, here are a few questions I've been asked about homemade buñuelos.
Do I need a special mold to make these buñuelos?
To make these specific buñuelos, you will need a rosette iron. You can find them for sale online, and the iron tips come in a variety of different decorative shapes.
In Mexico, the snowflake-shaped one is among the most popular. I like the tip with the flower shape since it reminds me of the commercially sold "Bimbuñuelos". The mold tips screw on and off the handle, so you can switch them out for another shape if you want to cook more than one design.
Can I make the batter ahead of time?
Yes, you can make the batter at least 2 days in advance and store it in the fridge.
How do you store the buñuelos/rosettes?
Place them in a large plastic container lined with paper napkins. Do not dust them with the sugar if you plan to store them. Instead, add the sugar at the serving time, after warming them.
How do you reheat buñuelos de viento?
Place them in a single layer on a baking sheet, and warm them up in a preheated oven at 250ºF degrees for 1-2 minutes.
Make sure to keep an eye on them as the time needed to warm them up can vary depending on your oven and the thickness of the rosettes.
Mexican Buñuelos De Viento Recipe
Here is the list of ingredients you will need...
- All-purpose flour
- Sugar (extra for coating)
- Salt
- Eggs
- Lime zest
- Brandy or sherry wine (optional)
- Milk
- Oil (for frying)
- Ground cinnamon (for coating- optional)
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!
JUMP TO SEE INGREDIENTS & INSTRUCTIONS
How To Make Buñuelos De Viento: Step By Step Tutorial
To make things easier for you, I am going to breakdown the directions to this recipe into sections.
Make The Batter
- Beat the eggs and then combine them in a medium-size bowl (with a flat bottom) with the lime zest, brandy, and milk.
- In another bowl, mix the dry ingredients: flour, sugar, and salt.
- Gradually add the flour mix to the egg-milk mixture, beating with a whisk until you have a very uniform and smooth batter. The texture should resemble that of a very light, creamy dressing.
Heat The Frying Oil
- Heat the oil in a large skillet over medium-low heat. The temperature has to be around 365ºF degrees.
- Add a layer of paper towels on a baking sheet to absorb the excess oil from the finished rosettes. You will also need another flat tray or plate covered with a folded paper towel, which you will use to absorb the oil from the iron rosette mold.
Make The Buñuelos
- Place the rosette iron in the hot oil for about a minute to heat it up.
- Once it's heated, lift it up from the oil and shake off any excess oil, then place it on the tray/plate with the paper towels to absorb the oil. You don't want the mold to be coated with a lot of oil, otherwise, the batter will not adhere to it.
- After you've blotted the iron mold, dip it into the batter. Do not let the batter run over the top of the molded tip; submersing it about three-quarters of the way in is just fine. You will hear a searing sound as the heat of the iron tip starts cooking the batter it has touched.
- Immediately lift the iron rosette out of the batter bowl and dip it into the hot oil.
- Try to transfer the mold from the batter bowl to the pan as quickly as possible, since the still-raw batter will eventually fall off the mold.
- Place the iron mold in the hot oil to fry the batter.
- Keep the mold in the oil for about a minute. The batter will start getting more rigid as it cooks, and you will eventually be able to lift up the mold and the buñuelo will slip off and stay in the oil (if it doesn't easily release itself from the mold, separate it with the help of a fork or a toothpick).
- Once you've removed the mold from the oil, flip the rosette over to keep cooking on the other side. You want it to acquire a golden color all over. The time is just a guideline, you will know is ready when you see the change in color.
- Fry each rosette for about 1-2 minutes per side or until golden brown.
- Once removed, place them on the baking sheet lined with a paper towel to absorb any excess oil.
- Place them with the hollow side down, to avoid any pooling of the oil.
- Repeat the cooking process with the remaining batter. While you fry each buñuelo, you can place the iron mold back into the hot oil to warm it up, so that it's ready to be dipped into the batter again (don't forget to dry it before putting it in the batter!).
Add The Sugar Coating
- While the cooked buñuelos sitting on the lined baking sheet, fill a small plate with sugar (mix the cinnamon into the sugar, if using).
- Then, one by one, dip the buñuelos into the sugar so that the top part of them is coated with sugar (since the buñuelos will still be warm, the heat will help the sugar adhere to their surface).
- After this, your buñuelos de viento are ready to be eaten. Serve them on a large plate and enjoy!
Cooking Tips:
- You can use 2 tsp. vanilla extract instead of the orange zest.
- You don't necessarily have to add the 2 tbsp. of brandy or sherry wine. If you choose to not add it, add another 2 tbsp. of milk in its place.
- The best oil to fry these crispy rosettes is vegetable oil.
- The bowl that you prepare the batter in needs to have a flat bottom. If it has a rounded bottom, it might make it difficult when you dip the mold in it when making the buñuelos.
- Don't worry if at the beginning they don't come out perfect, it is all about learning the technique, the time, and temperature. You still can eat those imperfect ones while you keep cooking the rest.
More Authentic Mexican Recipes To Enjoy
If you enjoyed this recipe for buñuelos, take a look at some of these other authentic Mexican recipes:
- Buñuelos De Yuca (Cassava Fritters)
- Mexican Sevillanos-Style Polvorones
- Churros Mexicanos
- Cream Cheese Pound Cake
- Mexican Bread Pudding
I hope you make this recipe for Mexican buñuelos! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!
¡Buen provecho!
Mely,
📖 Recipe
Buñuelos de Viento
Ingredients
- 1 cup all-purpose flour sifted
- 2 tsp. sugar
- 1 pinch of salt
- 2 eggs
- 1 tsp. lime zest *
- 2 tbsp. brandy or sherry wine optional (see notes) **
- 1 cup of milk
- 2½ cups of oil for frying.
- Sugar for coating
- Ground cinnamon for coating (optional)
- YOU CAN ALSO CHECK THE VIDEO RECIPE
Instructions
- Beat the eggs, then combine them in a medium-size bowl (with a flat bottom) with the lime zest, brandy, and milk.
- In another bowl, mix the dry ingredients: flour, sugar, and salt.
- Gradually add the flour mix to the egg-milk mixture, beating with a whisk until you have a very uniform and smooth batter. The texture should resemble that of a very light, creamy dressing.
- Heat the oil in a large skillet over medium-low heat. The temperature has to be around 365 ºF degrees. Add a layer of paper towels on a baking sheet to absorb the excess oil from the finished rosettes. You will also need another flat tray or plate covered with a folded paper towel, which you will use to absorb the oil from the iron rosette mold.
- To make the buñuelos, place the rosette iron in the hot oil for about a minute to heat it up. Once it's heated, lift it up from the oil and shake off any excess oil, then place it on the tray/plate with the paper towels to absorb the oil. You don't want the mold to be coated with a lot of oil, otherwise, the batter will not adhere to it.
- After you've blotted the iron mold, dip it into the batter. Do not let the batter run over the top of the molded tip; submersing it about three-quarters of the way in is just fine. You will hear a searing sound as the heat of the iron tip starts cooking the batter it has touched. Immediately lift the iron rosette out of the batter bowl and dip it into the hot oil. Try to transfer the mold from the batter bowl to the pan as quickly as possible, since the still-raw batter will eventually fall off the mold.
- Place the iron mold in the hot oil to fry the batter. Keep the mold in the oil for about a minute. The batter will start getting more rigid as it cooks, and you will eventually be able to lift up the mold and the buñuelo will slip off and stay in the oil (if it doesn't easily release itself from the mold, separate it with the help of a fork or a toothpick). Once you've removed the mold from the oil, flip the rosette over to keep cooking on the other side. You want it to acquire a golden color all over. The time is just a guideline, you will know is ready when you see the change in color.
- Fry each rosette for about 1-2 minutes per side or until golden brown. Once removed, place them on the baking sheet lined with paper towel to absorb any excess oil. Place them with the hollow side down, to avoid any pooling of the oil. Repeat the cooking process with the remaining batter. While you fry each buñuelo, you can place the iron mold back into the hot oil to warm it up, so that it's ready to be dipped into the batter again (don't forget to dry it before putting it in the batter!).
- While the cooked buñuelos sitting on the lined baking sheet, fill a small plate with sugar (mix the cinnamon into the sugar, if using). Then, one by one, dip the buñuelos into the sugar so that the top part of them is coated with sugar (since the buñuelos will still be warm, the heat will help the sugar adhere to their surface). After this, your Buñuelos de Viento are ready to be eaten. Serve them on a large plate and enjoy!
Video
Notes
- You can use 2 tsp. Vanilla extract instead of the orange zest
- ** You don't necessarily have to add the 2 tbsp. of brandy or sherry wine. If you choose to not add it, add another 2 tbsp. of milk in its place.
- The best oil to fry these crispy rosettes is vegetable oil.
- The bowl that you prepare the batter in needs to have a flat bottom. If it has a rounded bottom, it might make it difficult when you dip the mold in it when making the buñuelos.
- Don't worry if at the beginning they don't come out perfect, it is all about learning the technique, the time, and temperature. You still can eat those imperfect ones while you keep cooking the rest.
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Michelle
Hi Mely,
I tried making them last night and I couldn't get it off the mold. I have three molds and I couldn't scrape the batter off all three. I've never had any issue before. Any idea what I might've done wrong?
Mely Martínez
Hello Michelle,
It sounds like the batter didn’t stick to the mold, which usually happens when there’s too much oil on it or it’s not hot enough before dipping into the batter. Make sure to heat the mold well, blot off any excess oil, and dip it quickly into the batter, then straight into the hot oil. If your molds are new, they might still need to be seasoned — once they develop a patina, the batter will release much easier.
Happy Cooking!
Mely
Carey
Yes! I am so excited to find this recipe and how-to! I just found the Bunuelos mold set at Goodwill and it instantly transported me back to my great grandmother making rosettes when I was little,’. I haven’t had them in DECADES! Thank you so much for posting this - I am so excited to try to recreate these!!
Sharon Rose
yes, it seemed like it was cooking in the bowl and the batter was not sticking to the mold. Wedid get a few goo d ones and we make fried dough from the rest. They were very good but we liked the looks of the molded ones better
Sharon Rose
my grand daughter and I made these. The first one came out perfect but all the rest did not. Most of the time it would cook in the bowl and did not stick to the mold. What did we do wrong?
Mely Martínez
Hello Sharon,
Did you dip the iron mold into the hot oil first before returning it to the batter?
Mary Silva-Click
How much would you sell these for, i made them, and i have had several requests for them.
Mely Martínez
Hello Mary Silvia,
In my area, they are sold by the dozen in a large plastic bag. They cost around $ 5.00 for the bag.
C.M.
Hello, do you sell rosette mold?
Mely Martínez
Hello, you can find them in amazon.
Alivia
Can I make them in a ball shape instead?
Mely Martínez
Hello Alivia,
I'm not sure what you mean by ball shape. DO you mean a mold that has the shape of a ball?
Chris
Good recipe, but the next day they weren’t as crispy. I kept the oil at 365, any ideas?
Mely Martínez
Hello Chris,
If you add the sugar topping right away they will become soggy and soft. In case you didn’t add the sugar and store the,m from one day to another. Reheat them in a preheated oven for about 10 minutes. The will become crispy again.
Dina Rodriguez
Why are mine coming out soft instead of crunchy?
Mely Martínez
Hello Dina,
They have to be very thin and the hot has to be hot in order to get crispy buñuelos.
Liliana
Hi, I was wondering if I can use almond milk ??
Mely Martínez
Hello Liliana,
Yes, you can.
Jenna G
Can you use a dairy free milk for these?
Mely Martínez
Hello Jenna,
Yes, you can.
Leti
Thanks for the recipe. They come out great, but half the time, the batter slides off the iron right when I lift it from the batter container to transfer it to the hot oil. I don’t know what I’m doing wrong… please help!!
Mely Martínez
Hello Leti,
You have to allow the iron mold to get hot enough to avoid the batter from falling from it.
Elizabeth
Can you make this without egg?
Mely Martínez
Hello Elizabeth.
Yes, you can. You will need to add a little bit more water or milk to make up for the protein and liquid from the eggs.
Yvonne
Can’t get it to drop off the rosette when cooked on one side
Mely Martínez
Hello Yvonne,
If your rosette is brand new, you need to let it in the hot oil for some time, about 5 to 10 minutes to curate. It is made of cast iron, and it needs to be curate in order to be used properly. Sort of a brand new cast iron skillet. With time and many uses it develops a patina that helps to cook thinks on it without sticking to the bottom of the skillet.
Once you cure the rosette, the batter won't stick to it. Remember to heat the rosette in the hot first before placing it into the batter. I hope your buñuelos de viento come out great!
Cynthia Dunn
Fantastic - great directions! This is the best thing I've learned how to make from a recipe online. Daughter's boyfriend is Mexican and has eagerly tried foods from our heritage like corned beef and cabbage and also pierogi so I wanted to try something from his that was fairly straightforward and not like a family's recipe. Perfect! Your directions made all the difference. Thanks!
Esther
Mine are sticking to the mold
And I'm getting frustrated.
Mely Martínez
Hello, Esther,
The mold needs to stay longer in the hot oil to create a coating around the mold surface. This will help to make the buñuelos. Keep trying, you will see that the mold will curate the more you use it.
CATHY C AGUIRRE
Delicious buñuelitos thanks for the Delicious recipe
Joana Vieques
We tried your recipe last year and everyone loved it! This year we are making them for my husband birthday! I forgot to print it last year.
Maria Vera-Moran
Wonderful recipe. Thank you! I made them just now! And yesterday I made your Chile de Árbol salsa for some pork belly tacos(although only used 10 chiles because we’re wimps) My brother went home with all the leftover salsa! I’m glad I doubled it!
Our family really enjoyed eating your recipes. Up next I’ve been waiting to try your pineapple pie. Feliz Navidad you! And keep the recipes coming!
Mely Martínez
Hello Maria,
Thank you for trying the recipes and for taking the time to come back and leave a comment. Happy to know you like it!
Happy cooking!
Mike Hopps
These are great and you can make them even better and more authentic by drizzling spiced piloncillo syrup over them
John Marti
They sure look easy to make. Another great recipe, but can we skip the licor?
mmartinez
Hello John,
You can skip it and only use more milk.
Monica
Can Almond flour be used instead ?
Mely Martínez
Hello Monica,
I have never tried with almond flour, if you use it, let me know if it works.
Gloria V,
Thank you fro sharing the recipe. I'll buy the mold and practice using your recipe. I'm sure it will be a hit with my kids. We love all your recipes.
Mary
Fantastic instructions for making the recipe! Easy to follow. Thanks.