Bunuelos de viento

Method

1. Heat the milk, butter, sugar, salt, brandy and lemon zest together in a saucepan and bring to the boil.

2. Reduce the heat to a simmer and add the flour all at once. Beat the mixture vigorously until it forms a ball of dough.

3. Remove the dough from the heat and beat in the eggs, one at a time. Beat the mixture until cool and very smooth.

4. Heat the oil for deep-frying in a wok or deep fat-fryer until hot. Add teaspoons of the dough into the mixture, frying in batches until golden and puffed. Remove with a slotted spoon and drain on kitchen paper. Set aside to cool.

5. Dust the buneulos with cinnamon and icing sugar and serve.

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Ingredients

300ml Milk
50g Butter
50g Sugar
Pinch of Salt
2 tbsp Brandy
1 tsp freshly grated lemon zest
150g Flour
4 Eggs
oil, for deep frying

For dusting:

ground cinnamon
Sifted icing sugar

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