- 70 minutes
- For 8 people
- 0.4 € / person
- 408kcal per 100g.
How to prepare wind fritters .
On these dates full of chestnuts and pumpkins you cannot miss this recipe, a classic dessert for the celebration of all Saints, on November 1 .
In Spain, the recipes for Desserts , Carnival and Easter are the best of the year. Rivaling Christmas nougats and marzipans.
As is the tradition this week I have set to work to prepare these small balls of fried dough. It is a delicatessen within everyone’s reach, because although it seems like a difficult recipe it does not have a great complication and it does not have to be a seasonal sweet, they are great at any time of the year.
Like many other traditional desserts that we have in Spain, this one is also of Jewish heritage. The Sephardim made fried buns with wheat flour that they called bimuelos as early as the 10th century to celebrate Hanukkah, they were not identical to those that we know today but very similar.
The Jewish Hanukkah is very close in dates to the celebration of All Saints and the Christians adopted this dessert like many others for this date, November 1.
Although in some areas of Spain they are also cooked at Carnival and Lent, where the fritters are sweet or salty like cod ones are very typical.
In Madrid they have become as famous as the churros , porras or torrijas themselves , and pastry shops have them all year round.
Custard cream. Flavor milk
Although we have chosen pastry cream to fill the fritters, you can choose what you like best. So they are very good but at home the whipped cream also triumph. We will make the cream first, while tempering we will prepare the fritters and so we can fill them freshly made.
- The first thing is to prepare the ingredients with which we are going to flavor the milk. We wash the lemon very well and peel its skin in a fine way, without much white that then makes the dessert bitter.
- We open the vanilla bean and remove the seeds that we will reserve to add later to the milk.
- We separate a glass of milk from the total that we are going to use and reserve it.
- Heat the rest of the milk in a saucepan over medium heat almost to the boiling point. We lower the temperature and remove from the heat, add the vanilla seeds, the skin of the lemon and finally the cinnamon stick broken in half.
- We leave everything to rest infusing for 10 minutes.
Preparation of the pastry cream
- Mix the cornstarch in the glass of warm milk and put together until it has no lumps, if necessary we pass the mixer or use rods. We separate the yolks from the whites.
- We put the yolks in a bowl and beat with the sugar until it foams.
- Add the glass of milk with the dissolved cornstarch. We beat again until there are no lumps, there must be a homogeneous mass. We reserve.
- Strain the infused milk and add it to the saucepan again, heat to a boil and add the cream from the previous step. We are adding it little by little and mixing with rods or a wooden spoon without stopping until it thickens, it should not boil at any time.
- The texture of the cream should be slightly thick and without lumps. It is very important not to stop stirring as it can get burned or stick to the pot. The secret as in almost all recipes is to be patient and do not stop stirring always on the same side until you have a homogeneous cream.
- We add the butter to finish the butter, it makes more cream and gives it shine. Let cool completely to start with the dough of the fritters.
Preparation of the wind fritters
This recipe is to make about 35 fritters approximately, so they will give you so that everyone can try a family meal.
- We begin by preparing the ingredients, wash the orange well and grate half of it. I like the citrus touch of the orange, but you can change it for the lemon, it is only to flavor the dough. We reserve in a small bowl.
- In a small bowl, sift the flour with a strainer. Add a teaspoon of baking powder, mix well and reserve.
- We put a saucepan over medium heat with the glass of water, the medium of whole milk, the diced butter, the orange zest, the sugar and the salt. As soon as it starts to boil, remove. Mix well with a few rods.
- We put the sifted flour with the touch of the yeast in one go and bring it back to the fire. Stir with a wooden spoon until you get a homogeneous mass, a smooth cream and without lumps.
- If we see that there is any lump of flour, do not worry, little by little it will disappear. The heat will end up making it integrate into the dough.
- In the end it will look like a compact ball, it has to be detached from the sides of the pot until it seems to be completely dry.
- We turn off the heat and remove the casserole with the dough that we will just make out of the fire. Let it warm for a few minutes before adding the eggs.
- We add the eggs one by one. We remove in such a way that, until the first one is integrated, the second one is not added. We will be left with a thick, shiny and much creamier mass of wind fritters.
Frying and final presentation of the wind fritters
- We heat a frying pan with medium neutral oil (sunflower or mild olive oil) over medium heat so that it does not add more flavor to the dough. With the help of two teaspoons, we are forming the wind fritters that we will fry.
- The difficulty of this dessert is in the temperature of the oil. Since if it is not very hot, the dough falls to the bottom and care must be taken to keep it afloat. But if it is too hot, a dry wrap forms around the donut that prevents it from growing.
- Also if the oil is very hot, they will brown very quickly and will be raw inside. The first batch will serve us to try the following ones and they will be delicious.
- We throw the skillet a few at a time since they will double their size. When they are golden, remove the fritters from an absorbent paper. When they are warm, coat them with sugar and cinnamon.
- So they would already be perfect, but to finish we fill them with the pastry cream.
We already have our donuts for the holidays indicated or for any date of the year.
It is true that as in the past, most parties are no longer celebrated. But what has become clear is that thanks to our gastronomic repertoire. It’s easy to keep the party on the table with this recipe or with All Saints’ Recipes .
If you like this recipe, be sure to visit our special desserts and sweets for Easter and Easter . You will find a lot of ideas if you are at Easter.
Tips and other types of fritters that are yummy
- These donuts are small balls of dough of about 5 cm in diameter, which you will find in patisseries are usually an almost perfect sphere, since they are prepared with a pastry bag.
- As these have been made by hand using two spoons, the result is more irregular but just as good. When frying, the dough gets to double its volume, puffing up its size, and that is why they are nicknamed “ wind fritters ”.
- Although by themselves they are very good they are usually accompanied with sugar and ground cinnamon.
For a few decades you can find them filled with pastry cream like the ones I present today.
- double chocolate fritters
- Apple Fritters
- carnival curls
- Fritole or Italian fritters
- Salty version as in classic cod fritters