Dessert

Buñuelos de Viento

Light hollow choux puffs that expand in moderately hot oil and finish with a generous veil of powdered sugar.

What you’ll need

• flour: 300 g
• water: 400 ml
• butter: 100 g
• eggs: 6 pcs
• powdered sugar: 130 g
• vegetable oil: 900 ml
• lemon zest: 6 g
• fine salt: 2 g

How to make it

1. Sift the flour. Combine the water, butter, and salt in a saucepan, bring to a full boil, and add all the flour at once.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.