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Cinnamon Bunuelos Recipe
|Sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Cup (32 tbs) (Unsifted)|
|Baking powder||1 Teaspoon|
|Sugar||1 Cup (16 tbs) (Salad Oil)|
|Ground cinnamon||1 Teaspoon (Salad Oil)|
Serving size: Complete recipe
Calories 2178 Calories from Fat 200
% Daily Value*
Total Fat 22 g34.4%
Saturated Fat 6.6 g33%
Trans Fat 0 g
Cholesterol 845.9 mg
Sodium 680.1 mg28.3%
Total Carbohydrates 447 g149.2%
Dietary Fiber 9.4 g37.7%
Sugars 252.1 g
Protein 51 g102.4%
Vitamin A 19.8% Vitamin C 0.32%
Calcium 56.4% Iron 90.4%
*Based on a 2000 Calorie diet
Stir together 1 1/2 cups of the flour, baking powder, and salt; gradually add to egg mixture, beating until well blended; stir in an additional 1/4 cup flour.
Turn soft dough out onto a board coated with about 1/4 cup flour; knead gently, working in as little 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 waxed paper as they are formed to prevent drying.
When all balls are made and covered, allow to rest 20 to 25 minutes.
On a floured board, roll each ball out to make a 5-inch circle; stack circles, separating them with pieces of waxed paper as they're rolled.
Place 1 1/2 inches of salad oil in a pan (at least 10-inch diameter); heat oil to 350° on a deep-fat frying thermometer.
Meanwhile, mix together the 1 cup sugar and cinnamon.
Sprinkle mixture into a 9-inch round cake pan.
Using tongs, push circles of dough, one at a time, into hot oil and cook, turning once, until golden brown (about 1 1/2 minutes).
Remove from oil and drain briefly; place bunuelos in cinnamon-sugar mixture, turning to coat thoroughly.
Repeat until all bunuelos are cooked; reserve any leftover cinnamon-sugar mixture.