Vegan Buñuelos de Viento
Buñuelos de Viento are beloved traditional Spanish treats: light, airy fried dough balls that puff up like little clouds, then rolled generously in sugar. This fully vegan version skips eggs, butter, and dairy entirely, yet keeps that signature crispy outside, soft fluffy inside, and irresistible sweet aroma — perfect for festivals, holidays, or any sweet craving.
Shared by clever
Time
35 min
Serves
6
Difficulty
medium
🛒 Ingredients
- #Dough;
- 125 g all‑purpose flour,, 200 ml water or unsweetened plant milk
- 2 tbsp neutral oil (sunflower, canola, or light olive oil) + extra for frying
- 1 tsp sugar (for the dough).. 1 tsp baking powder.. ½ tsp vanilla extract
- Pinch of fine salt.. 1 tsp lemon zest (optional, for classic aroma)
- #Coating;
- 80–100 g granulated sugar
- 1 tsp ground cinnamon (optional, traditional touch)
👩🍳 Instructions
- 1
Make the batter: In a small saucepan, heat the water/milk, oil, sugar, salt, and lemon zest just until it starts to boil. Remove from heat immediately.
- 2
Mix dough: Sift the flour and baking powder into the warm liquid all at once. Stir vigorously with a wooden spoon until you get a smooth, thick dough that pulls away cleanly from the sides of the pan. Let cool for 10 minutes, then stir in the vanilla.
- 3
Shape: Heat plenty of oil in a deep pan — it should reach 170–180 °C (hot enough that a tiny bit of dough sizzles and floats up right away). Take small spoonfuls of dough and carefully drop them into the oil; do not overcrowd the pan.
- 4
Fry: Fry gently, turning often, until they puff up fully and turn golden all over (about 3–4 minutes). Remove with a slotted spoon and drain on paper towels briefly.
- 5
Coat: While still warm, roll them immediately in a mix of sugar and cinnamon until well covered. Serve fresh for the best crunch and fluffiness!