Buñuelos

Instructions

1. Prepare the dough
   In a large bowl, whisk together the flour, baking powder, salt, and sugar. In a separate bowl, beat the egg and add warm milk, melted butter, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until a soft, slightly sticky dough forms.
2. Knead and rest the dough
   Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rest for at least 30 minutes at room temperature.
3. Roll out the dough
   Divide the dough into 12-16 equal portions and form into balls. On a lightly floured surface, roll each ball into a very thin circle, about 6-7 inches in diameter. The thinner the dough, the crispier the buñuelos will be.
4. Fry the buñuelos
   Heat vegetable oil in a large, deep skillet or pot to 350°F (175°C). Carefully slide one dough circle into the hot oil. Using tongs or a slotted spoon, gently press the center down to submerge it. Fry for about 30 seconds on each side until golden brown and puffed. Remove and drain on paper towels.
5. Prepare the cinnamon sugar
   While the buñuelos are still warm, mix the granulated sugar and cinnamon in a shallow dish. Coat each fried buñuelo with the cinnamon sugar mixture on both sides.
6. Serve and enjoy
   Serve the buñuelos warm or at room temperature. For traditional Mexican style, drizzle with piloncillo syrup if desired. They can be stacked or arranged on a serving platter for a beautiful presentation.