Suspiros de Monja are light, airy fried fritters made from choux pastry dough, coated in granulated sugar — ready in 60 minutes. Also known as “buñuelos de viento,” they were a pillar of Chilean colonial pastry and can be served plain or filled with custard, cream, or dulce de leche. This recipe yields 6 servings.
Contents
Nutritional Information
Each serving of Suspiros de Monja contains approximately 210 kcal, 22 g of carbohydrates, 8 g of total sugars, 11 g of total fats (5 g of saturated fats), 5 g of proteins, 65 mg of cholesterol, and 120 mg of sodium. (*)
How to make “Suspiros de Monja”?
When making “Suspiros de Monja,” the most delicate part of the process is frying, which is recommended to be done in a wide pan with oil at medium temperature because the fritters will “inflate” during cooking, resulting in a sweet with a soft and light texture, almost like a “sigh.”
Preparation: 40 minutes
Cooking: 20 minutes
Servings: 6 people
Ingredients
- 150 g of sifted wheat flour
- 250 ml of water
- 50 g of butter
- 4 eggs
- 10 g of dry yeast
- 1 teaspoon of sugar
- 1 teaspoon of salt
- Lemon zest
- Oil for frying
- Sugar for coating
Preparation
- In a medium bowl, add the sifted flour and the baking powder, mix with clean hands or a wooden spoon, and set aside. Add water to a medium saucepan, heat over medium heat, and add the butter, sugar, salt, and 1 teaspoon of lemon zest, stir well until dissolved, and bring to a boil.
- Reduce the heat, add the flour and yeast mixture all at once, and stir with a wooden spoon until a thick dough forms that does not stick to the edges. Remove from heat and let it rest for 5 minutes.
- Incorporate one egg into the dough and mix with a mixer or a wooden spoon until it thickens again and the egg is well integrated. Repeat the process with the remaining three eggs until a smooth and homogeneous dough is obtained. Cover with a clean cloth and let it rest covered for 30 minutes.
- Heat enough oil in a wide skillet over medium-low heat, about 140°C (284°F), and with two spoons, form small balls of dough (quenelle technique), immerse in the oil, and fry until golden brown. Repeat the process with all the dough, leaving enough space between the fritters during cooking as they will increase in size.
- Carefully remove with a slotted spoon and drain on paper towels. Coat the “Suspiros de Monja” in granulated sugar and serve immediately, alone or filled with custard, cream, or even fruit jam.
Additional Tips
Grease the Spoons
Before shaping each fritter, dip your spoons into a glass of oil. This prevents the dough from sticking and allows you to form clean, rounded quenelles that hold their shape during frying.
Control the Oil Temperature
Keep the oil at 140°C (284°F). If the oil is too hot, the fritters will brown on the outside while remaining raw inside. Too cool and they will absorb excess oil.
Serve Immediately
Suspiros de Monja lose their crispiness within minutes. Have the granulated sugar ready and coat them right after draining on paper towels.
Filling and Serving Options
| Filling | Flavor Profile | Occasion |
|---|---|---|
| Plain (sugar only) | Light, classic | Everyday snack, teatime |
| Custard (crema pastelera) | Rich and creamy | Special occasions |
| Whipped cream | Light and airy | Summer celebrations |
| Strawberry or quince jam | Sweet and fruity | Children’s parties |
| Dulce de leche (manjar) | Caramel, intensely sweet | Chilean holiday tables |
Chilean “Huevitos” (Eggs)
In Ecuador, “Suspiros de Monja” are a very popular sweet that can be consumed in street stalls and are known as “huevitos chilenos” (Chilean little eggs), where the fritters are formed from an extrusion in a machine similar to a churro maker and are cut with a spoon.
Frequently Asked Questions (FAQs)
1. How do they differ from regular buñuelos?
Traditional buñuelos often use standard batter, whereas Suspiros de Monja rely strictly on choux pastry dough (cooked flour paste enriched with eggs). This creates a hollow, airy interior structure that is uniquely suited for holding rich fillings.
2. What is the deal with the “Huevitos Chilenos” in Ecuador?
Interestingly, a version of this recipe migrated across South America. In Ecuador, these sweet fried treats are a highly popular street food known as “huevitos chilenos” (little Chilean eggs). There, vendors use a hand-cranked extrusion machine—similar to a churro maker—and cut the dough spheres with a spoon directly over the hot oil.
3. Can I use an electric stand mixer to add the eggs?
Absolutely. While doing it with a wooden spoon provides a great workout, using a hand mixer or stand mixer with the paddle attachment makes incorporating the eggs one by one much faster and ensures a perfectly shiny, smooth emulsified paste.
4. Why did my fritters deflate after frying?
This usually happens if they are removed from the oil too early. Even if they look golden on the outside, if the internal walls haven’t dried out enough to support their own structure, they will collapse as they cool. Let them fry until they feel light and sound hollow.
5. Can I bake them instead of frying?
If you bake this exact dough at a high temperature, you will technically get French profiteroles or choux puffs. While delicious, they lose the characteristic crispy exterior and caramelized notes that only quick submersion in hot frying oil provides.
Did you know?
Legend has it that “Suspiros de Monja” were born by accident in a convent when one of the nuns in charge of the kitchen accidentally dropped a piece of choux pastry (French pastry dough) into a container of boiling oil.
