Buñuelos (Mexican Fritters)

1. 1

   In a mixing bowl combine flour, baking powder, salt, and cinnamon.

2. 2

   In a saucepan heat milk, butter, and vanilla and bring to a boil.

3. 3

   In a separate bowl, mix the eggs, then add the scrambled eggs to the warm milk mixture and whisk quickly.

4. 4

   Add the liquid mixture to dry ingredients and mix well.

5. 5

   Knead dough on lightly floured surface 2 to 3 minutes until smooth.

6. 6

   After you knead the dough, divide into 20 dough balls. With a rolling pin, roll out thin tortillas.

7. 7

   Lay out all the thin tortilla flats on a tablecloth and let them dry. Turn them over once to ensure drying on both sides. This helps remove most of the moisture before frying.

8. 8

   Heat one-inch of oil in a skillet wide enough for the tortillas to fry flat. Deep-fry tortillas until golden brown, turning once. Remove from pan; stand vertically in a bowl lined with paper towels and drain excess oil.

9. 9

   While warm, sprinkle fried tortillas on both sides with sugar-cinnamon mixture.

10. 10

    Enjoy with a cup of warm champurrado.

* Per serving · 4 servings · Values may vary.

No additional tips available.