{"id":147,"date":"2019-11-29T18:28:33","date_gmt":"2019-11-29T18:28:33","guid":{"rendered":"https:\/\/www.mexmundo.com\/?p=147"},"modified":"2020-02-10T20:42:58","modified_gmt":"2020-02-10T19:42:58","slug":"mexican-bunuelos-de-viento","status":"publish","type":"post","link":"https:\/\/www.mexmundo.com\/es\/mexican-bunuelos-de-viento\/","title":{"rendered":"Bu\u00f1uelos de Viento Mexicanos"},"content":{"rendered":"

Mexican Bu\u00f1uelos de viento are a typical Mexican Christmas season pastry. If you ask any Mexican, \u201cWhat postre<\/a> comes to mind when you think of Christmas in Mexico? They will automatically respond \u201cBu\u00f1uelos\u201d!! <\/p>\n\n\n\n

Similarly, in Switzerland there is a dessert for carnaval (\u201cFasnacht\u201d), which is called Fasnachtsch\u00fcechli. It is also fried, has a round shape and is covered in powdered sugar. <\/p>\n\n\n\n

Historia<\/h2>\n\n\n\n

Los Bu\u00f1uelos fueron introducidos en M\u00e9xico y Am\u00e9rica Latina por los espa\u00f1oles. <\/p>\n\n\n\n

All over Latin America there are regional adaptations of bu\u00f1uelos. In many countries they are made in the form of small balls. Not only do they differ in shape but also in the type of ingredients used. In Mexico some regions add anise to the Bu\u00f1uelos dough. Others drench the deep-fried bu\u00f1uelos in a syrup of brown sugar, cinnamon and guayaba. They are usually served with powdered sugar, a cinnamon and sugar topping or a hot sugar cane syrup (piloncilllo). Bu\u00f1uelos are mainly sold in fairs,\u00a0at carnivals, and during the Christmas season. At Christmas events, called \u201cLas Posadas\u201d, they are often served together with ponche, a hot fruit drink. <\/p>\n\n\n\n

According to the book \u201cThe Cuisines of Mexico\u201d by Diana Kennedy \u201cmost countries have their version of Bu\u00f1uelos, or fritters, either sweet or savory, and they are certainly great favorites throughout Spain and Latin America. In many parts of Mexico bu\u00f1uelos are made of a stiffer dough, which is rolled out thin anywhere up to 12 inches in diameter and then fried crisp and staked up ready for use. In Uruapan, Michoacan\u2026they are broken into small pieces and heated quickly in a thick syrup made of piloncillo, the raw sugar of Mexico. These of Veracruz are very much like the churros of Spain, but flavored with aniseed, and served with a syrup.\u201d\u00a0<\/p>\n\n\n\n

Video de Youtube<\/h2>\n\n\n\n

Para ver el video de Youtube de esta receta siga este enlace: https:\/\/www.youtube.com\/watch?v=TT8ERVUY_jo<\/a> <\/p>\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Bu\u00f1uelos de Viento Mexicanos<\/h2>\n
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Los bu\u00f1uelos de viento mexicanos son un postre t\u00edpico de la \u00e9poca navide\u00f1a mexicana, y si le preguntas a cualquier mexicano, \"\u00bfQu\u00e9 postre te viene a la mente cuando piensas en la Navidad en M\u00e9xico?\" Ellos responder\u00e1n autom\u00e1ticamente \"Bu\u00f1uelos\" !! <\/span><\/div>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Postre<\/span><\/div>
Cuisine: <\/span>Mexicano<\/span><\/div>
Keyword: <\/span>Navidad<\/span><\/div><\/div>\n
Servings: <\/span>20<\/span> personas<\/span><\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>
  • 2 1\/2<\/span> tazas<\/span> harina multiusos<\/span><\/li>
  • 1<\/span> cda.<\/span> az\u00facar<\/span><\/li>
  • 1\/4<\/span> cdita.<\/span> sal<\/span><\/li>
  • 1\/4<\/span> cdita.<\/span> polvo para hornear (royal)<\/span><\/li>
  • 2 1\/4<\/span> tazas<\/span> leche<\/span><\/li>
  • 2<\/span> cda.<\/span> esencia de vainilla<\/span><\/li>
  • 2<\/span> huevos<\/span><\/li>
  • 2<\/span> cda.<\/span> mantequilla (30 g.)<\/span> derretida<\/span><\/li>
  • 2<\/span> tazas<\/span> az\u00facar<\/span><\/li>
  • 2<\/span> cda.<\/span> canela molida<\/span><\/li>
  • 1 1\/4<\/span> l<\/span> aceite para cocinar<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • En un bol mezclar con un tenedor la harina, la cucharada de az\u00facar, sal y polvo de hornear.<\/span><\/div><\/li>
    • Agregue la leche, el extracto de vainilla y los huevos y mezcle bien con una batidora.<\/span><\/div><\/li>
    • Agregue la mantequilla y contin\u00fae mezclando hasta que no queden grumos.<\/span><\/div><\/li>
    • En un sart\u00e9n grande, caliente el aceite con el molde de bu\u00f1uelo adentro.<\/span><\/div><\/li>
    • Prepare un plato grande con una toalla de papel para secar los bu\u00f1uelos.<\/span><\/div><\/li>
    • Saca el molde del aceite, sacude el exceso de aceite y luego sumergirlo en la masa. La masa no debe cubrir la parte superior del molde. Solo se deben cubrir el fondo y los costados, de lo contrario los bu\u00f1uelos no saldr\u00e1n del molde.<\/span><\/div><\/li>
    • Sumerja el molde cubierto de masa en el aceite y agite ligeramente el molde hacia arriba y hacia abajo hasta que el bu\u00f1uelo salga del molde. Deje el molde en el aceite para calentarlo nuevamente.<\/span><\/div><\/li>
    • Despu\u00e9s de 10 seg. voltea el bu\u00f1uelo con un tenedor y cocina unos 10 segundos m\u00e1s. Saca el bu\u00f1uelo del aceite con el tenedor y s\u00e9calo en el plato cubierto con la toalla de papel. <\/span><\/div><\/li>
    • Repita hasta que toda la masa se agote. Rinde alrededor de 50 bu\u00f1uelos.<\/span><\/div><\/li>
    • Mezcla el az\u00facar y la canela en un plato con un tenedor.<\/span><\/div><\/li>
    • Sumerge cada bu\u00f1uelo en la mezcla de az\u00facar y canela. Aseg\u00farese de hacer esto con ambos lados del bu\u00f1uelo, y luego col\u00f3quelos en platos o en una bandeja para hornear. Disfruta con un delicioso chocolate caliente mexicano, atole o ponche.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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      Video<\/h3>
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