Crisp Cinnamon-Sugar Mexican Buñuelo Discs

What you need

• 375 g (3 cups) all-purpose flour, plus extra for dusting
• 1 tsp baking powder
• 1 tsp salt
• 3 tsp ground cinnamon, 1 tsp for the dough, 2 tsp for the coating
• 1/4 tsp ground anise
• 180 ml (3/4 cup) whole milk
• 50 g (1/4 cup) lard, or soft butter
• 2 large eggs
• 1 tsp vanilla extract
• 120 g (2/3 cup) sugar, for the coating
• 750 ml (3 cups) vegetable oil, for frying

Method

Restated from the original video

1. 1

   Warm the milk and lard in a saucepan over medium heat until the lard melts. Take it off the heat and cool for 5 min, until lukewarm.

2. 2

   Whisk in the eggs and vanilla extract until smooth.

3. 3

   Mix the flour, baking powder, salt, 1 tsp of the cinnamon and the anise in a large bowl. Pour in the milk mixture and stir until a shaggy dough forms.

4. 4

   Knead on a lightly floured surface for 8-10 min, until the dough is smooth, elastic and no longer sticky.

5. 5

   Divide the dough into 20 balls of about 30 g. Set them on a tray, cover and rest for 40 min.

6. 6

   Roll each ball on a floured surface into a thin disc about 13 cm (5 in) across. Stack the discs under a towel with a light dusting of flour between them.

7. 7

   Mix the sugar with the remaining 2 tsp cinnamon in a shallow dish.

8. 8

   Heat the oil to 175 °C (350 °F) in a wide pot, with the oil about 2.5 cm deep.

9. 9

   Fry 1-2 discs at a time for about 30 seconds per side, until puffed and golden. Lift them out, let the oil drip off and press both sides into the cinnamon sugar while hot.

10. 10

    Cool the buñuelos on a wire rack, where they turn crisp. Serve the same day.

Imported from dinnerthendessert.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.