Active Time

　　45 min

　　Total Time

　　1 hr

　　Buñelos de Viento

　　

Ingredients

Makes about 20 pastries

　　3/4 cup milk or water

　　5 tablespoons unsalted butter, cut into small pieces

　　1/2 teaspoon salt

　　Finely grated zest of 1/2 lemon

　　1 cup Italian "00" flour* or 1 cup all-purpose flour

　　3 large eggs

　　6 cups vegetable oil for deep-frying

　　1/2 cup sugar

　　1 tablespoon cinnamon

　　Special equipment: a deep-fat thermometer

　　

Step 1

Bring milk, butter, salt, and zest to a boil in a 2-quart heavy saucepan over high heat, stirring just until butter is melted, then reduce heat to moderate. Add flour all at once, stirring vigorously with a wooden spoon until mixture is smooth and pulls away from side of pan, 1 to 2 minutes. Remove from heat and cool slightly, 1 to 2 minutes. Add eggs 1 at a time, stirring vigorously after each addition until smooth.

　　

Step 2

Heat 2 inches of oil in a 4-quart deep heavy pot (preferably a cast-iron Dutch oven) over moderately high heat until thermometer registers 360°F.

　　

Step 3

Sift together sugar and cinnamon into a bowl.

　　

Step 4

While oil is heating, roll rounded tablespoons of dough into balls with dampened hands and put them on an oiled sheet of plastic wrap. Pick up a ball and make a hole in the middle with your thumb, then insert the handle of a wooden spoon in the hole. When oil reaches 360°F, carefully lower dough on handle into oil, then gently widen hole with a circular motion of spoon until dough rises to surface, about 30 seconds (don't worry if some break open). Remove spoon, leaving buñuelo cooking in oil, and repeat with 4 more balls. Fry, turning occasionally, until deep golden and cooked through, 6 to 7 minutes. Drain briefly on paper towels. Turn warm buñuelos in sugar mixture to coat.

　　

Step 5

Form and fry more buñuelos, in batches of 5, in same manner.

　　

Step 6

Available in Italian markets, specialty foods shops, and at Dean & DeLuca (877-826-9246).