Spanish Wind Fritters (Buñuelos de Viento)

Method

1. 1

   In a medium saucepan, combine the water, butter, and salt. Bring to a rolling boil over medium-high heat until the butter is fully melted.

2. 2

   Remove the pan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan, about 1-2 minutes.

3. 3

   Return the pan to low heat and cook the dough for 1 minute, stirring constantly, to dry it out slightly.

4. 4

   Transfer the dough to a stand mixer or large bowl. Let it cool for 3-4 minutes until it is warm but no longer hot.

5. 5

   Beat in the eggs one at a time, mixing thoroughly after each addition until the dough is smooth, glossy, and falls slowly from the spoon in a V-shape. Stir in the vanilla.

6. 6

   Heat the vegetable oil in a deep pot or fryer to 350°F (175°C). Line a baking sheet with paper towels.

7. 7

   Using two spoons or a small cookie scoop, drop rounded teaspoonfuls of dough into the hot oil, working in batches of 5-6 to avoid crowding.

8. 8

   Fry the buñuelos for 6-8 minutes, turning occasionally, until they are puffed, golden brown, and sound hollow when tapped.

9. 9

   Remove with a slotted spoon and drain on the paper towels. Repeat with the remaining dough.

10. 10

    Let the fritters cool completely. Dust generously with powdered sugar or, if desired, fill with pastry cream or whipped cream using a piping bag with a narrow tip inserted into the side of each bun.