Buñuelos, a traditional Mexican dessert popular during the holiday season, are crispy, flaky, and topped with a sprinkle of cinnamon sugar. They are also very easy to make. Give them a try!

Here is what you will need:

-Makes about 26 buñuelos

1 kg. of white flour or 2.2 lb. (approx. 7 1/2 cups)

1/2 cup vegetable oil for dough and 1 cup for frying

2 1/4 cups warm water

pinch of salt

white sugar and ground cinnamon for topping

– Combine flour, oil, water, and salt.

– Knead dough until all ingredients are well incorporated.

– Cover dough and let sit for about 10 minutes

– Divide dough into 26-28 pieces and form into small balls

– Using a rolling pin, roll out the dough balls until you get a very thin tortilla. You should be able to almost see through the dough. This is very important in order to achieve the flaky texture. Do not make them too thick.

– Using a fork, poke a few holes on the top surface of each tortilla

– Add cooking oil to a deep frying pan and heat. Once oil is hot, place one pastry in at a time (use tongs)

– You will begin to see bubbles on the surface after about 30 seconds. Fry pastry on each side until both sides are golden brown. Do not leave unattended; pastry burns rather quickly if left in oil too long.

– Drain excess oil and place on paper towel covered dish

– Sprinkle with sugar and cinnamon according to your taste. Repeat process with the rest.

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