It is that time of the year when my hope for sunny warm days, filled with perfect green grass seems more reasonable. I mean, let’s face it. I am a Caribbean girl and I will always hope for warmer weather. Even in the midst of winter I raise a prayer for warmer days. One would think that my desire for a warm breeze to sweep my hair away makes sense but in reality, if you look outside my window, the signs of spring are not even here yet. There is still some snow on the ground for crying out loud, and the peeps, bunnies and Easter dresses situation out in the stores does not. make. any. sense. It is still grey and cold. Very cold.
So, what does a girl have to do to feel warm inside? Go back to your roots. The answer is always, go back to your roots.
That is why today I am sharing a recipe that will make anyone feel warm and fuzzy inside. It is my take on buñuelos. To make them extra especial, I used coconut milk instead of cow’s milk or water, and I have rolled them in a combination of sugar and ground coconut flakes. Take that winter days.
Buñuelos are light, puffy and airy dough balls that are fried obtaining a thin but crispy outer shell. They are very popular European and Latin American countries. But the variations from country to country exists. The differences may be on the shape or the ingredients. In Mexico they make a flatter shape, in the Dominican Republic they use root vegetables for the dough and in Colombia they make them cheesy and savory. But there is no way to go wrong. Buñuelos will always go well with coffee or a friend to share them with.
This version stems from what it’s called buñuelos de viento, or wind buñuelos. The term wind comes from the fact that as you fry them, the buñuelos will start to puff up and can sometimes even double in size. My recipe calls for coconut, a non-traditional ingredient that you can totally omit but that I suggest you try.
To make them:
• Heat coconut milk, butter and salt.
• Mix in flour and baking powder to form the dough.
• Once cooled, add eggs and the batter will be formed
Dollops of the batter are then fried to golden and crisp perfection.
Roll the buñuelos in a mixture of sugar and ground coconut flakes and you will be ready to enjoy.
- 1 cup coconut milk
- 3 tablespoons butter
- pinch salt
- ¾ cup flour
- ¾ teaspoon baking powder
- 3 eggs
- 2 tablespoons granulated sugar
- ¼ cup coconut flakes
- Oil for frying
- Sift flour and baking powder together and set aside.
- In a sauce pan, over medium heat, combine milk, butter and pinch of salt.
- Once it starts to boil, bring down the heat to medium low and add flour and baking powder all at once.
- Stir with a spoon and a sough will form.
- Keep cooking to toast the raw flour taste. Do this for another five minutes.
- Dough should not be sticking to pan.
- Turn off the heat and allow pan and dough to cool some. About 10 minutes.
- Add eggs one at a time. this process may seem like it will not work but it just takes time.
- Using a wooden spoon and a fork blend well and press down on any lumps until a soft but thick batter forms.
- In a food processor, blend sugar and coconut flakes until finely ground. Set aside.
- To fry the buñuelos, use a small tablespoon and your fingers to drop dollops of the dough into the hot frying oil.
- Oil should not be extremely hot as you want the buñuelos to puff and get golden brown slowly.
- Turn puffs once.
- Once golden brown and puffy, about a 1-2 minutes each side, the buñuelos will be ready.
- Take them out of the oil, and place them on the sugar and coconut flakes mixture.
- Roll them around so they get coated.