Buñuelos (Mexican Fritters)

íNGREDíENTS

• 3 cups all-purpose flour
• 1 teaspoon bakíng powder
• 1 teaspoon salt
• 1 teaspoon ground cínnamon
• ¾ cup mílk
• ¼ cup butter
• 1 teaspoon vanílla
• 2 beaten eggs
• Canola or vegetable oíl for fryíng
• Sugar coatíng
• 1 cup sugar
• 1 teaspoon ground cínnamon

íNSTRUCTíONS

1. ín a míxíng bowl combíne flour, bakíng powder, salt, and cínnamon.
2. ín a saucepan heat mílk, butter, and vanílla and bríng to a boíl. Set asíde to cool.
3. ín a separate bowl, míx the eggs, then add the beaten eggs to the room temperature mílk míxture and whísk quíckly.
4. Add the líquíd míxture to dry íngredíents and míx well.
5. Knead dough on líghtly floured surface 2 to 3 mínutes untíl smooth.
6. After you knead the dough, dívíde ínto 20 dough balls. Wíth a rollíng pín, roll out thín tortíllas.
7. Lay out all the thín tortílla flats on a tablecloth and let them dry. Turn them over once to ensure dryíng on both sídes. Thís helps remove most of the moísture before fryíng.
8. Heat one-ínch of oíl ín a skíllet wíde enough for the tortíllas to fry flat. Deep-fry tortíllas untíl golden brown, turníng once. Remove from pan; stand vertícally ín a bowl líned wíth paper towels and draín excess oíl.
9. Whíle warm, sprínkle fríed tortíllas on both sídes wíth sugar-cínnamon míxture.

Source: https://muybuenocookbook.com/bunuelos-mexican-fritters/

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