Buñuelos

Instructions

1. 1

   In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 tablespoon granulated sugar until well combined.

2. 2

   In a separate small bowl, beat 2 large eggs with 1/2 cup warm water and 2 tablespoons vegetable oil until fully mixed.

3. 3

   Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or your hands until a soft, smooth dough forms. If the dough is too sticky, add flour one tablespoon at a time.

4. 4

   Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic, then divide it into 12 equal balls.

5. 5

   Cover the dough balls with a clean kitchen towel and let them rest for 15 minutes at room temperature to relax the gluten.

6. 6

   While the dough rests, make the piloncillo syrup by combining 1 cup water, 1/2 cup piloncillo or dark brown sugar, 1 cinnamon stick, and 2 whole cloves in a small saucepan over medium heat. Stir until the sugar dissolves, then simmer for 10 minutes until slightly thickened. Set aside.

7. 7

   On a lightly floured surface, use a rolling pin to roll each dough ball into a very thin, almost translucent round disc about 8 inches in diameter.

8. 8

   In a large deep skillet or Dutch oven, heat 2 cups vegetable oil over medium-high heat until it reaches 350°F (175°C).

9. 9

   In a shallow bowl, mix together 1/2 cup granulated sugar and 1 teaspoon ground cinnamon for the coating and set aside.