This is the best Buñuelos De Viento Recipe for a classic Mexican cookie. Updated for a nutty taste that is also healthier and sustainable.
These cookies reflect a direct connection between sustainable farming and the kitchen. Ingredients like almond milk, nut oil, sustainably grown flour and responsibly grown sugar not only have a positive effect on the environment, they also taste better.
Updated:
Estimated reading time: 8 minutes
Table of contents
What are Buñuelos De Viento
Buñuelos de viento (which translates to wind fritters) are crispy deep-fried dough fritters popular in Spain and Mexico. They are often served during Christmas and other holidays. They are made by dipping a hot, specialized iron rosette mold into a thin batter and frying until golden and crispy, and then coated in cinnamon sugar.
Recipe for Buñuelos de Viento Cookies updated. Traditionally, Buñuelos de Viento cookies are made from a simple batter, which consists of flour, butter, eggs, milk, sugar, and a pinch of salt. The batter is whisked until smooth and thin, then dipped into hot oil using a special rosette iron. The iron is heated in oil, then dipped into the batter, which sticks to the mold. The mold is then quickly immersed in hot oil, and the cookie is fried until golden brown. The cookie is then removed from the mold and placed on a rack or paper towel to drain off excess oil.
Ingredients
We updated the recipe to make it healthier and sustainable and it actually tastes better than our traditional family recipe. We used nut oil instead of butter. The nut oil gives the cookies a delicious nutty flavor without adding nuts, which might burn in the hot oil. And the cookies made with nut oil actually come out lighter and crispier because butter is about 20% water, and the nut oil does not contain any water. The almond milk substitutes for milk one-to-one, and adds an additional nutty flavor to the batter. Making these cookies without butter and milk makes them healthier, since they have less saturated fat, and nut oil is a healthy oil. It also makes them dairy free, in case any visitors have dietary restrictions. And, it makes them climate friendly, since they are made with nut oil instead of dairy products.
Using the best ingredients creates the best cookies. I name the brands I use in the recipe, so there is no guessing. There is a detailed explanation for why I use each brand on the “quality brands” page.
- All-Purpose Flour – King Arthur Organic All-Purpose flour King Arthur responsibly sources the wheat for their flours, and it pays off in the taste and quality. They have a “never bleached” guarantee, which means their flours don’t have an off taste or unpredictable results that can be caused by bleaching. They also carefully calibrate the protein content, so the flour gives you the same results every time.
- Sugar – Wholesome regenerative organic sugar produced from organic sugar cane fields that are green cut and are not burned or treated with herbicides or synthetic fertilizers. Burning sugar cane fields contributes to air pollution, climate change, and is also a major cause of the destruction of the rain forest.
- Nut Oil – La Tourangelle Organic Almond Oil is a great substitute for butter. The flavor works well in cookies, and the oil gives the cookies a nutty taste.
- Salt – Diamond Kosher tastes cleaner and measures differently.
- Vanilla – Baker’s Imitation Vanilla Flavoring The flavor or real vanilla and imitation is indistinguishable when high heat is used. Double the usual amount of vanilla called for to improve the flavor.
No Affiliates Statement
We call this our “no affiliates” statement because we accept no advertising, have no affiliates and accept no payment. We are not paid to mention brands – we just love buying the best, sharing that information and saving the planet at the same time. The effort put into writing and photographing the blog is solely based on our dedication to the cause.
Sustainability
The ingredients in this recipe were chosen not only for how they taste, but for how they are grown and produced. My background in agriculture—working with farmers, organic regulations, and sustainable farming practices—shaped the way I think about food long before I began writing recipes.
Over time, I’ve come to see that the best cooking starts long before the kitchen, in the decisions made in the field. The section on ingredients highlights those choices, offering a closer look at the ingredients and the role they play in supporting a more thoughtful and sustainable food system.
Tips for making the Best Buñuelos de Viento Cookies
Although they may look complicated to make, these cookies are actually quite easy, with the right tools and ingredients. All you need is a rosette iron and some basic baking ingredients. They are made from a simple batter of flour, eggs, salt, sugar, almond milk and nut oil. The beauty of this recipe is that it is so versatile, you can add other ingredients, like vanilla, lemon or spices, to make variations on the recipe.
Frying these cookies requires a bit of patience and skill, but the end result is totally worth it. If you’ve never made them before, don’t worry; it’s easier than it looks. All you have to do is heat up the iron mold in the oil, dip it into the batter, then back into the oil to deep fry the batter until the cookies are a beautiful golden brown. The result is a thin, crunchy cookie. If you are new to making them, this post will give you the tips you need.
- Choose an iron that has an “L” shaped handle, so your hand is not over the hot oil as you fry the cookies. The iron shape should be smooth and not rough, or the batter may stick to the iron and not release. Some irons will fry two cookies at once, so half the time, but will require a larger pot.
- If the iron is new, it may need to be seasoned by dipping it in hot oil and letting the oil cool on the iron before doing it again. Doing this several times will create a non-stick so the cookies will come off.
- Have a carving fork handy to remove any cookies that fall off into the oil. Allow them to finish cooking and then remove them with the fork.
- Use the carving fork to remove a cookie from the iron that sticks to the iron. If it still doesn’t come off, put the iron back in the oil and fry it off. If it still won’t come off, it may need to be soaked in water and then the iron reseasoned.
- Use a thermometer to check the temperature of the oil frequently, either an instant read thermometer or one that attaches to the side of the pot. The oil temperature changes quickly.
- Leave the iron in the oil as the oil is heating up to ensure the iron is hot enough before using it.
- Every time you make a cookie, dip the iron into the oil for about ten seconds before dipping it into the batter for about ten seconds. This will ensure that the iron is hot enough and the batter stays on the iron.
- Shake off the oil drips into the oil before dipping the iron into the batter. If oil drips start to collect in the batter, whisk them into the batter.
- If batter drips into the oil, scoop out the pieces before they burn so they don’t give the oil and cookies a burnt flavor.
- After frying, remove the cookie immediately from the iron, dip them in the cinnamon and sugar mixture and set them on a wire rack with a plate underneath to catch the oil that drips off.
Traditional Mexican Buñuelos de Viento Cookies
Best Buñuelos De Viento Recipe – Buñuelos de Viento cookies are a traditional cookie in Mexico and are popular for special celebrations like weddings and festivals. They are made from a flower-shaped iron to create a design made from a batter which is deep-fried to a crispy texture. The unique flavor and shape of these cookies have made them a popular treat for Día de la Virgen de Guadalupe on December 12, or anytime during the Christmas holidays, as well as other festive events. We were in Mexico city on December 12 for Dia de la Virgen de Guadalupe. It is a day to honor Our Lady of Guadelupe, also known as the Virgin of Guadalupe (Spanish: Virgen de Guadalupe), and a day of celebration. We visited the Basilica of Our Lady of Guadalupe where thousands of pilgrims were gathering. There were plenty of snacks along the pilgrimage route, including these cookies.
They are a traditional Christmas cookie, but they are delicious any time of the year. These delicate, crispy, and intricately designed cookies are perfect for any occasion, whether it be a special celebration or just a simple treat with a cup of coffee. The light and airy pastries are fried to crispy perfection and then dusted with cinnamon and sugar. They’re the perfect balance of crispy and sweet – a favorite for the holidays. While there are many variations of Buñuelos de Viento, we have created the best recipe that will have you making them like a pro in no time. In this blog post, we’re going to share our updated recipe for Buñuelos de Viento.
RECIPE
Equipment
- rosette iron
- carving fork
CHOOSING BRANDS:
For certain products, the choice of brand will make a big difference in the outcome of the recipe and in your carbon footprint. So, for those products, we have listed the brand. We are not paid to mention a brand and have no affiliates.
Ingredients
- 128 grams King Arthur unbleached all-purpose flour
- 225 grams Almond milk
- 28 grams La Tourangelle almond oil
- 28 grams Wholesome regenerative organic sugar
- 1 large egg
- ¼ teaspoon Diamond Crystal kosher salt
- 1 teaspoon Baker’s imitation vanilla flavoring
- vegetable oil for frying
- 50 grams Wholesome regenerative organic sugar for dusting
- 5 grams cinnamon for dusting
Instructions
Follow all the instructions exactly, including the brands and equipment, to ensure the best results.
MEASURE THE INGREDIENTS
- Use a scale to measure the ingredients – zeroing the scale between measurements. (Tip: Put each ingredient away or set apart as it is used to keep track of what has already been used.)Into a medium sized mixing bowl measure the flour, almond milk, nut oil, sugar, egg, salt and vanilla extract. Whisk together all the ingredients and refrigerate for at least two hours.
- Choose a pot for deep frying. A small pot will use less oil, but it should be large enough for the rosette iron to fit without touching the sides. Pour the vegetable oil into the pot until it is about two inches deep. Attach a thermometer to the side of the pan. or use an instant read thermometer. Heat the oil to about 370℉.
- Attach the desired rosette shape to the handle and set the iron in the oil with the handle resting on the side while the oil heats up.
- When the oil is the correct temperature and the iron is heated up, remove the iron from the oil. Gently shake any oil drops back into the oil. In one motion, dip the iron into the batter, making sure it is level, until the batter is near the top of the iron, but not over. Hold the iron completely still at this level for about 10 seconds. Then remove the iron with the batter coating it and quickly dip it in the oil until it is almost submerged. If it is not deep enough, the rosette may spread out and release into the oil. If it is too deep, the rosette may fill with oil and will need to be drained before removing it.
- When the batter hits the oil it will bubble. As the rosette becomes brown, the bubbles will subside. When the rosette is golden brown, remove the iron with the rosette still attached and use the carving fork to peel it off the iron onto the cooling rack. Turn it right side up so the excess oil will drain out.
- Stir together the sugar and cinnamon for dusting. While the rosettes are still warm, dip in the cinnamon and sugar mixture and place onto the cooling rack. Serve within a few hours while they are still crispy. If they become limp, they can be put in a warm oven (on low) for a few minutes to make them crispy again before serving.
Notes
Nutrition
WHY THIS RECIPE IS A GAME CHANGER:
This recipe is a total game-changer — crafted with the finest [brand name] ingredients, simplified using a master recipe with pro-tested techniques from top chefs and bakers, and designed for deliciously sustainable cooking made easy.”
True to The Master Pantry philosophy, this recipe combines the best seasonal ingredients and quality brands with homemade methods to maximize both flavor and sustainability. It was inspired by our travels and works well as a holiday recipe.
Photos by Tony Fitzgerald Photography
Recipes created by Lisa LeCoump — Food Photographer, Agricultural Expert, and Home Baker. Sharing master recipes, chef secrets, and sustainable baking for every kitchen. Featured on various publications.