Cooking techniques for hollow wind fritters

To ensure wind fritters (buñuelos de viento) develop a hollow center rather than remaining solid, the ratio of ingredients and the consistency of the dough are critical. A recommended formula is using four eggs for every 150 grams of flour.

The eggs provide the necessary moisture and structure to create a soft paste that expands upon contact with hot oil. The dough should be smooth and shiny, falling slowly from a spoon in a ribbon-like consistency. If the dough is too thick, steam cannot expand it; if it is too liquid, it will fail to retain air and deflate.

Key technical steps include scalding the flour with hot liquid (water or milk mixed with butter) to ensure the proper texture for steam to create an internal air cavity as the exterior hardens.