Wind fritters filled with cream
Fritters are a very typical dessert of Spanish gastronomy. I bring you an easy recipe to prepare the classic wind fritters and I explain how to prepare the vanilla pastry cream filling and chantilly or whipped cream.
In addition, I will tell you how to get them to increase a lot and remain very hollow. I encourage you to prepare them because they are a true delight. You will see that your family appreciates that little time in the kitchen. A very luxurious dessert for very little money.
What are wind fritters?
In essence, buñuelos de viento are a dough made with flour, lard (or butter) and eggs that are made into a ball and fried. When fried, they swell, taking in a lot of air (hence their name, air fritters, wind fritters). These are small balls, about 3 cm in diameter when they are made.
They can be eaten fried, without more, or stuffed. Some of the most classic fillings are whipped cream, pastry cream, whipped cream or chocolate.
Due to their base ingredients, they are an inexpensive dessert that has gained great popularity. You will also see them made with cornmeal, or with anise flavors. The variations are many and depending on where you take them, but here we leave you the traditional recipe, and we hope you enjoy it a lot.
Wind fritters are a typical dessert in November (it is a classic for All Saints' Day), also a classic on Christmas tables or at Easter time, but you can certainly have it all year round.
Things to keep in mind
If something is interesting about wind fritters it is:
- That they grow during frying (in the recipe we tell you how), thus taking in a lot of air and that there are holes inside (either to boast of a good traditional preparation or to be able to fill them to taste).
- A good fry : As any good fry requires, the dough must be fried when the oil is hot and at a constant temperature. To do this, it is interesting to use an iron frying pan : iron pans get hotter than any other material, and it will help you both to get very hot oil and ready to fry quickly, and to maintain that temperature despite adding the dough ( for all this, iron pans are so ideal for frying).
- Put the dough to fry at room temperature : If for some reason you have made the dough in advance and you had it in the fridge, before forming the balls and frying them it is important that the dough has warmed (take it out of the fridge half an hour before fry them). Thus, with the dough at room temperature, you will not lower the temperature of the oil so much when incorporating the balls into the fryer, and you will also make the balls grow more, obtaining wonderful wind fritters.
- Do not add too many fritters at the same time : so that they have space between them to grow, and so as not to change the temperature of the oil and achieve good frying.
NO.W Round Plate by Revol , Revol Porcelain Round Plates , and Hermetic Jars and Bottles by Luigi Bormioli .
Infallible recipe for wind fritters
Ingredients for about 27-30 fritters
- 170 g of flour
- 7 g chemical yeast
- 250g of water
- 50g butter
- a pinch of salt
- 5 g sugar and a little more for coating
- 4 eggs
- To fry: olive or sunflower oil
- Whipped cream to fill
Preparation
- In a bowl, sift together the flour and yeast and reserve.
- In a saucepan over the heat we put the water, butter, salt and sugar. Once the butter has melted and begins to boil, add the bowl of flour all at once and stir quickly without removing from heat, until a compact mixture is obtained. Remove from heat and continue mixing. Now let it rest for about 5 minutes.
- Next, we are adding the eggs one by one, mixing well between each one of them until completely integrated. The dough should be creamy but quite thick. Let the dough rest for about 30 minutes in the fridge.
- After the time has elapsed, heat a large amount of oil in a Mineral B De Buyer iron skillet to a temperature of about 170ºC.
- With the help of two teaspoons smeared with oil we are forming little balls that we will be throwing in the oil. As there is enough oil, the balls should float in it and when they are done, on one side, they turn around to fry on the other. If necessary, help them with a wooden spoon to turn and get golden brown on all sides. You should not fry many at the same time because they grow a lot and should not collide with each other. And yes, let them grow so that they are very hollow inside!
- We are taking them out with a slotted spoon and putting them on an absorbent paper. Now that they are still hot, it is time to smear them in sugar as I did, and all that remains is to fill them with the whipped cream with the help of a pastry bag , with a small spoon or with the infallible filling gun .
Buyer's Mineral B iron skillet , Luigi Bormioli airtight jars and bottles , and Revol porcelain round plates .
Tricks and tips
- Pour in the sifted flour and yeast at once and stir vigorously.
- Keep an eye on the temperature of the oil in which you are going to fry them, so that it does not exceed 165ºC - 170ºC.
- When frying them, let them grow and do not suffer if they open up, it is normal, this way there will be more holes inside.
- You can replace the water in the fritters with milk if you prefer, it can also be done.
- Some people like them flavored with anise or vanilla -in this case, add a teaspoon of extract to the dough during preparation.
- You can serve the fritters without filling: simply, after removing them from the pan, sprinkle a lot of sugar on top of them and serve as is.
- We have filled them with cream, but you can also fill them with pastry cream (in this post , you will see how to make pastry cream in the easiest way), chocolate or chantilly, or make a few of each.
NO.W Round Plate by Revol , Revol Porcelain Round Plates , and Hermetic Jars and Bottles by Luigi Bormioli .
