How to Make Bunuelos with a Rosette Iron – Chef Eric Vildgaard
If you’re searching for how to use a rosette iron, this is the method used in professional kitchens. In this recipe, Michelin-starred chef Eric Vildgaard from Restaurant Jordnær demonstrates how to create crispy bunuelos using a rosette iron – a classic technique used to form thin, golden shells for both sweet and savoury dishes.
Recipe by Eric Vildgaard
Ingredients
- 230g Manitoba flour
- 16g fine salt
- 260g filtered water
- 160g boiled & cooled beer
- 5g sugar
- 215g whole eggs
- 16g extra virgin olive oil
Equipment
Rosette Iron Mold, 6-Piece Rosette Iron & Bunuelo Mold Set, Rosette Iron – Double Handle, FiveMount Small Rosette Iron, Finishing Tray – Medium, Nordic Chefs – SuperFine® Curved Tip Chef’s Tweezers
Method
- Combine Liquids: In a bowl, mix filtered water, cooled beer, salt, and sugar.
- Add Manitoba Flour: Whisk slowly to avoid lumps.
- Incorporate Eggs: Beat separately, then gently fold them in.
- Add Oil: This gives extra flavor and helps with crispiness.
- Strain & Rest: Run through a fine sieve and refrigerate for at least 24 hours.
- (Optional) Vacuum Seal: If you have the tools, this removes air bubbles for a smoother texture.
How to Make Bunuelos – Step by Step Preheat Your Iron1. Heat your oil to 180–190°C.2. Place your Rosette Iron in the hot oil for at least 15 minutes. This ensures the iron is thoroughly heated and ready to form a crisp shell. Dip and Dry1. Carefully remove the iron from the oil and let excess oil drip off.2. Dip the iron into the batter—be sure not to submerge it completely.3. Lift it out and let the batter rest for a minute or two. This slight drying time helps the Bunuelos become even crispier.4. If you notice any small holes, use your fingertip to dab on a little more batter. Fry with Caution1. Gently place the iron back into the hot oil. Some people like to lower it toward the bottom of the pan for an even base, but remember that the oil is hottest at the bottom. Holding it there too long may cause over-frying. Release and Finish Cooking1. Once the edges turn golden, carefully shake or nudge the Bunuelos shell off the iron.2. Let it cook a bit longer on its own in the oil until it reaches your desired color and crispness.3. Use your prefered tweezer or tongs to remove the Bunuelos and let it drain on paper towels. Store or Serve1. At this stage, you can store your Bunuelos in an airtight container in a cool, dry place to keep them crisp.2. If you’re ready to serve right away, fill them with your favorite sweet or savory ingredients.
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