Instructions

CINNAMON-SUGAR COATING

1. In a pie dish combine the sugar and cinnamon for coating. Set aside until needed.

BUNUELOS

1. In a large bowl, combine the flour, baking powder, salt and cinnamon.
2. In a small saucepan heat the milk, butter and vanilla extract and bring to a boil. Remove from the heat.
3. In a separate medium bowl, beat the eggs and add them slowly to the warm milk mixture while whisking very quickly.
4. Add the liquid mixture to the dry ingredients and mix well. On a lightly floured a counter top, knead dough for 2 to 4 minutes until smooth.
5. Divide the kneaded dough into 20 balls. With a rolling pin, roll each dough ball out to a thin tortilla shape. On a table or countertop, lay the dough circles on a tablecloth and let dry overnight, turning over once to dry on both sides. This helps remove most of the moisture before frying.
6. Prepare a large baking sheet lined with paper towels to place the Bunuelos after frying to drain.
7. Heat 1 inch of oil in a Dutch-oven to 350 degrees. Fry Bunuelos one at a time until golden brown, about 1 minute per side. Be sure to keep your oil temperature at 350 degrees. You may have to wait a few minutes between frying to adjust the temperature of your oil. (I typically could fry about 2 Bunuelos before I had to take a break and bring my oil back to temperature.)
8. Remove the Bunuelo from the Dutch-oven and place on paper towel lined baking sheet to drain most of the oil off. While the Bunuelo is still warm, dip the Bunuelo in the cinnamon-sugar coating on both sides. Set back on the paper towel lined baking sheet to cool completely. Continue this process until all Bunuelos have been fried. Serve with a little honey drizzled on top. Enjoy.