In a large bowl, beat eggs and 1/4 cup of the sugar with
an electric mixer until thick and lemon-colored
Blend
together 1-1/2 cups of the flour, baking powder, and salt,
then gradually add to egg mixture, beating until well
mixed.
Stir in 1/4 cup more flour
Turn dough out onto a
lightly floured board and knead gently, working in as lit-
tle flour as necessary, until dough is smooth and no
longer sticky (about 5 minutes)
Divide dough into 16
equal pieces
With floured hands, shape each piece into
a ball
Cover balls with plastic wrap as they are formed
and let stand for 20 to 25 minutes
On a floured board,
roll each ball into a 5-inch circle; stack circles, separat-
ing them with wax paper
In a wide, deep frying pan,
heat 1-1/2 inches of oil to 350F
on a deep-frying ther-
mometer.
Meanwhile, combine remaining 1 cup sugar and 1 tea-
spoon cinnamon and sprinkle into a 9-inch round cake
pan
Using tongs, push 1 circle of dough into hot oil and
cook, turning once, until golden brown (about 1 1/2 min-
utes)
Remove from oil, drain briefly, place in sugar mix-
ture, and turn to coat thoroughly
Repeat until all
Bunuelos are cooked; reserve any leftover sugar mixture
Serve bunuelos warm, sprinkling with reserved sugar
mixture, if you like
Or let cool completely and store air-
tight at room temperature for up to 3 days (freeze for
longer storage; thaw unwrapped).
To recrisp, arrange cooled or thawed bunuelos in dou-
ble layers in shallow baking pans
Bake, uncovered, in a
350F
oven until hot (6 to 8 minutes); sprinkle with
reserved sugar mixture
