FOR THE BATTER 2 Cups Flour 2 Cups Milk 2 Eggs 1 Teaspoon Baking Powder 1/2 Teaspoon Sugar 1/2 Teaspoon Salt Cooking Oil (vegetable, sunflower, etc) FOR THE COATING 2 cups granulated sugar 3 tablespoons cinnamon 1. In a large bowl, with an electric mixer beat the flour, milk, eggs, baking soda, salt, and sugar together until smooth. 2. In a wok or pan, heat at least 3 cups of oil at medium flame. 3. Combine sugar and cinnamon in a bowl. You'll want to have this ready to toss your hot buñuelo in. Set aside. 4. Place buñuelo mold (to find one: I suggest you tr y your local Mexican market) in the hot oil so that the metal will heat up. Give it at least 3 minutes in the oil for optimum results. 5. Quickly dip – do not submerge – the buñuelo mold in the batter. Then quickly place the mold in the hot oil and release the batter into the shape of your mold. 6. Cook buñuelo for 1 – 2 minutes in the oil, then transfer to a cooling rack or onto paper towel. 7. Toss buñuelo in the cinnamon and sugar mix. ! PERFECTO !
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