World Flavors Cookbook

Buñuelos de Viento

Spain's All Saints' Day doughnuts — light choux pastry puffs filled with pastry cream, dusted with sugar and cinnamon.

Cuisine: Spain

Ingredients

• For choux: 250ml water, 100g butter, 150g flour, 4 eggs, pinch salt
• For filling: 500ml milk, 4 yolks, 80g sugar, 40g flour, lemon zest
• Oil for frying
• Icing sugar and cinnamon to dust

Instructions

1. Make choux: boil water and butter, add flour, beat until smooth. Cool. Beat in eggs.
2. Make pastry cream: cook milk, yolks, sugar, flour until thick. Cool.
3. Fry tablespoons of choux in 170C oil until golden and puffed (about 4 minutes).
4. Drain. Fill with pastry cream using a piping bag.
5. Dust with icing sugar and cinnamon.