Buñuelos de Viento

Method

Combine water, butter and salt in a saucepan and bring to a boil, then remove from heat and stir in flour until a smooth paste forms. Beat eggs in a bowl and gradually incorporate into the dough, beating well to create a light, airy consistency. Heat oil to 180°C in a deep frying pan, then carefully drop spoonfuls of dough into the hot oil, frying until puffed and golden brown on all sides, about 3-4 minutes per batch. Remove buñuelos with a slotted spoon and drain on kitchen paper. Mix caster sugar and cinnamon together, then toss the warm buñuelos in the cinnamon sugar mixture until well coated. Serve immediately whilst still warm and crispy.