Buñuelos4 eggs
1/4 cup white sugar
2 1/4 teaspoons baking powder
1 teaspoon canola oil for dough
2 cups unbleached flour
1 teaspoon salt1 cup [at least] canola oil for frying
1 cup white sugar mixed with
1 teaspoon ground cinnamon
Mix eggs with 1/4 cup sugar and beat until thick.
Add 1 tsp. vegetable oil.
In a separate bowl combine 1 1/2 cups of the flour, the baking powder, and the salt. Gradually add this to the egg mixture and beat well.
Turn dough out onto a floured board
In a separate bowl combine 1 1/2 cups of the flour, the baking powder, and the salt. Gradually add this to the egg mixture and beat well.
Turn dough out onto a floured board
(use remaining 1/2 cup flour – you will likely need a bit more, no worry) and knead with heavily floured hands until smooth.
Shape dough into about a dozen balls.
Shape dough into about a dozen balls.
Roll each one into a circle about 6" in diameter.
Let stand uncovered on wax paper for about 5 minutes.
Place a clean lintless kitchen towel - the flour sack kind like grandma always gave you for Christmas - over your bended knee [lift one foot up onto a stool or chair you silly].
Place a clean lintless kitchen towel - the flour sack kind like grandma always gave you for Christmas - over your bended knee [lift one foot up onto a stool or chair you silly].
One by one stretch each circle out as much as possible by gently pulling it from the center outwards, over your knee on the cloth.
Do not worry if a few small holes develop.
Do not worry if a few small holes develop.
Dough should be very thin in the middle, thicker on the perimeter.
Heat oil in a deep fry pan to 350 degrees.
Fry until golden brown, turning once with a long handled thin pronged fork [like a bbq fork]. Drain on paper towels.
Sprinkle with sugar/cinnamon mixture, store loosely covered so they do not get soggy.
Best to eat within a day or two, at least that's what the kids say ....
Best to eat within a day or two, at least that's what the kids say ....