Lent buñuelos or Buñuelos de viento



Easter is almost almost here! My mom is visiting from Spain and my sister and nephews are coming tomorrow. Yaaay!

The traditions are different in Spain. For one, we don’t have the Easter Bunny 🙁 Instead, the godparents give a cake to their godchildren on the Monday following Easter. It is a chocolate cake with chocolate eggs on top. We call the cake La Mona. It’s nice, but I also I like the American tradition. I am preparing an Easter basket for my nephew! I can’t wait for Sunday to come, and watch the kids hunt for Easter eggs.

Also in Spain, we eat “buñuelos de viento” every Wednesday and Friday during the 7 weeks of Lent. These buñuelos are like a fried dough or a sweet fritter, filled with whipped cream.

Historically, buñuelos were meant to be a reward for the sacrifices one made during Lent. During the seven weeks of Lent, some people do not eat anything that comes from warm-blooded animals.

I remember when I was in school, I used to eat them as a dessert every Friday during Lent, when I had lunch at my grandma’s house. And so during this time of the year, and with my family here, I had the desire to have the buñuelos again. This Friday is the last friday of Lent, so it is a perfect time to cook and enjoy them. (But I like to eat them whenever!)


– 7 tablespoons of butter

– 1 cup all-purpose flour

– 4 small eggs

– 1 cup and 1 teaspoon of water

– Pinch of salt

– 1 teaspoon lemon zest

– Powdered sugar

– 2 cups vegetable or canola oil

Heat the water, butter, lemon zest, and a pinch of salt in a medium sauce pan over medium heat. Stir constantly until the butter melts. Once it starts boiling, whisk for a few minutes and add all of the flour at once. Whisk constantly until you have a soft dough ball.

Remove from the heat and add 2 eggs and stir with a wooden spoon until the egg is fully mixed in. Then add the other 2 eggs and keep stirring until that is also well mixed.

Heat the oil on medium heat, either in a pan or in a deep fryer. Once the oil is hot, you can start cooking the dough. To do this, fill a spoon with dough and carefully place it vertically in the pan until the dough is in the oil, then let it slide off your spoon. Repeat for the rest of the dough. Cook until golden brown.

The buñuelos will get bigger in the pan as they cook. That’s why it is so important to have the heat on medium and not on high. If the oil was extremely hot, the dough would be brown on the outside and raw on the inside. Once they’re cooked, place them on a plate with a paper towel to drain the excess oil.

Sprinkle on some powdered sugar while still warm.

Let them cool down. When the buñuelos are cool, cut lengthwise (like you would a bagel) but don’t cut all the way through.

Fill with your favorite fresh whipped cream recipe (or Crema Catalana.)


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Hola y Bienvenido/a! Hello and Welcome! My name is Ivette and I am a dual citizen! Originally, I from Catalonia, Spain but in 2014 I moved to the United States and I currently live in Maryland with my husband Richard (number 1 taster, thank you!), my baby girl Beulah my rescue dig Vicky and my two (big!) cutie cats Pintxo & Pastifa. Full house! I love Spanish food. In Spain there is always something to celebrate, gathering with friends and family… We have THREE dishes at every meal! Yes, 3! You will have a first full dish like pasta and for the second dish you will have fish/meat and then dessert, and after dessert coffee…. When I am in Spain and get together with my family (there are 31 of us!), we can start lunch at 2:30pm and finish it at 7pm… I have always loved cooking. My grandmother it is a great, great cook and I think my love of cooking is because of her. When I was in college, my favorite breaks, were getting into the kitchen and cooking or baking something. I was able to escape the normal daily routine of law school. In this blog, I would like to share some Spanish recipes as well as other delicious recipes. If you have any questions, feel free to contact me at joyofspanishcooking@gmail.com Bon profit!