Buñuelos de Viento

Note: video for recipe in the related blog post.

1. In a heavy-bottomed sauce pan over medium heat, bring milk, lemon zest, salt and butter to a soft boil.

2. Once the milk has come to a boil, turn the range off and whisk in the flour.

3. Turn the range onto medium low and cook the dough for 5-8 minutes, constantly turning. This is an important step to make sure that your final batter will puff once fried.

4. Once the dough has been cooked, set aside and allow to cool.

5. Once the dough has cooled, incorporate the eggs into the dough, one at a time. Your final dough should be the consistency of a thick pancake batter.

6. Once your batter has been made, heat up the olive oil in a small sauce pan at least 2″ tall.

7. Drop a half spoonful of batter at a time into the oil and watch them puff.

8. Once the buñuelos are browned all around and puffed, allow to drain on a towel.

8. Finish by filling with cream, rolling in granulated sugar, topping with powdered sugar or drizzling with raw honey.