Buñuelos

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon granulated white sugar
• 2 large eggs
• 1/2 cup warm water
• 2 tablespoons vegetable oil, plus 2 cups for frying
• 1/2 cup granulated white sugar (for coating)
• 1 teaspoon ground cinnamon (for coating)
• 1 cup water (for syrup)
• 1/2 cup piloncillo or dark brown sugar (for syrup)
• 1 cinnamon stick (for syrup)
• 2 whole cloves (for syrup)

Instructions

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. In a separate small bowl, beat 2 large eggs with 1/2 cup warm water and 2 tablespoons vegetable oil until fully mixed.
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. 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. Cover the dough balls with a clean kitchen towel and let them rest for 15 minutes at room temperature to relax the gluten.
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. 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. 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. In a shallow bowl, mix together 1/2 cup granulated sugar and 1 teaspoon ground cinnamon for the coating and set aside.
10. Carefully lower one buñuelo disc into the hot oil and fry for about 1 to 1.5 minutes per side, flipping once, until it is golden brown and crispy and small bubbles form on the surface.
11. Remove the buñuelo from the oil using tongs and place it briefly on a paper towel-lined plate to drain excess oil, then immediately transfer it to the cinnamon sugar mixture and coat both sides generously.
12. Repeat the frying and coating process with all remaining dough discs, working in batches to avoid overcrowding the oil.
13. Arrange the finished buñuelos on a serving platter and drizzle with the warm piloncillo syrup just before serving, or serve the syrup on the side for dipping.