Globe Rocket · Recipe

Buñuelos de Viento Recipe

A golden fried bunuelo draining on a rack beside a bowl of cinnamon sugar

This classic egg batter is built for use with a flower-shaped rosette mold. It fries into a thin, crisp shell that puffs into the mold’s shape — the traditional buñuelo de viento served at Christmas and Día de los Muertos.

Jump to the Mold Technique
Recipe

Buñuelos de Viento Batter

Simple pantry ingredients — the technique is what makes the shape.

Prep: 10 minCook: 20 minYield: About 12 buñuelos

Ingredients

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup milk
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • Vegetable oil, for frying
  • 1/2 cup granulated sugar mixed with 1 tablespoon ground cinnamon, for coating

Instructions

  1. Whisk the flour, eggs, milk, sugar, and salt together until smooth and thin enough to coat the mold without clumping.
  2. Heat 2 to 3 inches of vegetable oil in a deep pan or pot to 375°F (190°C).
  3. Preheat the buñuelos mold in the hot oil for 30 to 60 seconds.
  4. Dip the hot mold into the batter, about three-quarters of the way up, then return it to the oil.
  5. Hold the mold in the oil until the buñuelo releases on its own, then fry 1 to 2 minutes per side until golden.
  6. Drain, then coat immediately in the cinnamon-sugar mixture while still warm.
  7. Repeat with the remaining batter, reheating the mold between batches.

Tip: Don’t submerge the mold too deep in the batter, or the buñuelo won’t release cleanly — three-quarters of the way up is the sweet spot.

Instructions

The Mold Technique, Step by Step

Three steps stand between raw batter and a crisp, evenly shaped buñuelo.

1

Heat the Mold

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.

The bunuelos mold head preheating in a pot of hot oil on the stove
2

Dip in Batter and Fry

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.

A hand dipping the heated bunuelos mold into a bowl of pale batter
3

Drain and Coat

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.

A golden fried bunuelo draining on a rack beside a bowl of cinnamon sugar

Need a mold? See the full breakdown of construction, care, and sizing in the Bunuelos Mold Guide.

Shop

Globe Rocket Bunuelos Molds

Available in two sizes — both share the same cast aluminum construction and detachable, two-position handle.

Globe Rocket bunuelos mold with detachable handle, product photo
Standard · 4.7in

Bunuelos Mold with Handle

  • 4.7in mold head, 11in detachable handle
  • Cast aluminum, flower/rosette design
  • Includes instructional guide & seasoning recipe

$22.99

Buy Now on Amazon
Globe Rocket X-Large bunuelos mold with detachable handle, product photo
X-Large · 5.7in

Bunuelos Mold with Handle, X-Large

  • 5.7in mold head, 11in detachable handle
  • Cast aluminum, flower/rosette design
  • Best for larger, party-size buñuelos

$26.99

Buy Now on Amazon

Note: prices and specifications reflect each listing at time of writing — confirm current price and availability on Amazon before publishing.

Ready to Make Authentic Buñuelos?

Pick the buñuelos mold that fits your batch, then follow this recipe for the crisp, lacy shell buñuelos de viento are known for.

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