Delicate Buñuelos de Viento with Cinnamon Sugar

Ingredients

• 2 cups Flour, Unbleached
• 1 tbsp cornstarch
• 2 tbsp Milk Powder
• 0.25 cup Sugar, Granulated
• 0.5 tsp salt
• 0.25 tsp Nutmeg, Ground
• 0.125 tsp Allspice, Ground
• 3 eggs
• 1 cup cooking cream
• 2 tbsp Butter, Unsalted
• 1 tsp vanilla bean paste
• 0.25 tsp orange oil
• 0.5 tsp rum extract
• 1 orange orange zest
• 4 cups vegetable oil
• 0.5 cup cinnamon sugar

Instructions

1. 1In a large bowl, whisk together the flour, cornstarch, dry milk, sugar, salt, ground nutmeg, and ground allspice. In a separate bowl, whisk the eggs, cream, melted unsalted butter, vanilla bean paste, orange oil, rum extract, and orange zest. Gradually add the wet ingredients to the dry, mixing until a smooth, lump-free batter forms.
2. 2Heat the Vegetable Oil in a deep pot or Dutch oven to 350-375°F (175-190°C).
3. 3Dip a buñuelo rosette mold into the hot oil for about 30 seconds to heat it, then quickly blot any excess oil. Immediately dip the hot mold into the batter, ensuring the batter adheres but does not cover the very top edge of the mold.
4. 4Submerge the batter-coated mold into the hot oil. Fry for 30-60 seconds until the buñuelo naturally releases from the mold and is golden brown. Use tongs to gently flip if needed to ensure even browning.
5. 5Remove the fried buñuelos with tongs, drain briefly on paper towels, then immediately dust generously with cinnamon sugar. Serve warm.