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Recipe for Chilean Suspiros de Monja
Recipe for Chilean Suspiros de Monja

The “Suspiros de Monja” are sweet pastries of Spanish origin traditionally known as “buñuelos de viento”, which, although not commonly made nowadays, were one of the pillars of Chilean pastry during the Colonial period.

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.”

Nutritional Information

Category: Desserts
Cuisine: Chilean
Calories: 400
Preparation: 40 minutes
Cooking: 20 minutes
Servings: 6 people

“Suspiros de Monja” recipe

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

A very common trick is to grease the spoons with oil before shaping each fritter so that the dough does not stick, using a glass into which they will be immersed each time.

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.

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.

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