Buñuelos (Sweet Fried Pastry)
Buñuelos are crisp, thin rounds of fried dough dusted with cinnamon sugar, a pastry found across Latin America. This version builds the dough on five beaten eggs, which gives it a rich, light texture without any yeast or long rising. Each circle is rolled thin and rested briefly, so it puffs and blisters in the hot oil. Make a batch of sixteen and sprinkle them while still warm so the sugar clings.
Instructions
In a large bowl, beat the eggs with the ¼ cup of sugar until the mixture turns thick and pale lemon yellow. Stir in the teaspoon of oil.
Mix 1 ½ cups of the flour with the baking powder and salt. Add this to the egg mixture a little at a time, beating well after each addition.
Dust a board with the remaining ½ cup of flour and turn the dough out onto it. Knead until the dough feels smooth.
Divide the dough into 16 balls and roll each into a circle about 5 inches (13 cm) across. Lay the circles on waxed paper and leave them uncovered for about 10 minutes.
Heat the frying oil in a deep pan to 350°F (175°C). Fry the circles until golden brown, turning each one once, then lift them out to drain on paper towels.
Stir the cinnamon into the 1 cup of sugar and sprinkle it over the fried pastries. Keep any leftovers in an airtight container.
Make it personal.
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