A complete breakdown of the Globe Rocket buñuelos mold — construction, how to use it, care instructions, what to check when it arrives, and how to choose between the two available sizes.
Shop Bunuelos MoldsCast aluminum is used because it heats evenly and has low porosity, which means the batter releases cleanly from the mold instead of sticking. It also holds up well to repeated deep-frying without warping over time.
The handle is detachable from the mold head and repositions two ways: extended for frying, or folded compact for storage. Keeping the handle separate from the metal head also means your hand stays away from the part that’s been sitting in hot oil.
Three steps stand between raw batter and a crisp, evenly shaped buñuelo. Full recipe quantities are in the Buñuelos de Viento Recipe.
Heat a few inches of oil in a deep pan or pot to approximately 375°F (190°C). Submerge only the mold head — not the handle — in the hot oil for 30 to 60 seconds. The mold must be hot before it touches the batter, or the batter will not release properly.
Dip the hot mold into the batter, submerging it about three-quarters of the way — not all the way to the top edge, or it may not release cleanly. Lower it back into the hot oil immediately and hold it there until the buñuelo begins to release on its own, then gently wiggle it free with a fork and fry 1 to 2 minutes per side until golden.
Remove the buñuelo with a slotted spoon and drain it on paper towels or a wire rack. Coat it in cinnamon sugar while it is still warm, so the sugar adheres evenly. Reheat the mold in the oil for a few seconds between batches before dipping again.
Cast aluminum heats evenly and resists warping under repeated frying, but it requires basic care to stay in good condition.
Wash with mild soap and a soft sponge. Avoid the dishwasher, steel wool, and abrasive scrubbers, which can dull or scratch the cast surface.
Dry the mold right after washing to prevent water spotting on the aluminum.
Light discoloration from repeated heat and oil exposure is normal and does not affect the mold’s functionality.
Some cooks like to re-season the mold head with a light coat of oil after cleaning, similar to cast iron, to keep the batter releasing cleanly.
Reposition the handle into its compact storage configuration before putting the mold away.
Because each mold is cast by hand rather than machine-stamped, it’s worth a quick inspection when it arrives:
Available in two sizes — both share the same cast aluminum construction and detachable, two-position handle.
$22.99
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$26.99
Buy Now on AmazonNote: prices and specifications reflect each listing at time of writing — confirm current price and availability on Amazon before publishing.
You’ve got the construction, the technique, and the care instructions — now pick your size and start frying.
