For Buñuelos

• 3 cups all-purpose flour
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp baking powder
• 2 eggs
• 3 tbsp unsalted butter, melted
• ½ cup warm water
• canola oil to fill a wide, 2" pot

To Finish

• ½ cup sugar
• ½ cup ground cinnamon

1. Sift dry ingredients in a medium bowl
2. In a mixer fitted with a paddle attachment, add butter, water and eggs
3. Slowly add in dry ingredients while mixing until a dough forms
4. Transfer dough to a floured surface and form into a flat disk
5. Break off pieces and form into 1½"- 2" dough balls
6. Set dough balls aside and let rest at room temperature, 20-30 minutes
7. Meanwhile, heat a deep, wide pot with canola oil to 375º
8. Roll rested dough balls into thin circles on a lightly-floured surface
9. Place carefully into heated oil and fry about 1 minute on the first side (or until golden)
10. Carefully, with heatproof tongs, filp and cook on other side for an additional minute
11. Transfer to a paper towel-lined plate to absorb excess oil
12. Immediately toss in cinnamon-sugar to coat
13. Eat right away, or within 48 hours of frying for best taste