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Bunuelos (Mexican Fritters)

4 cups sifted all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
2 teaspoons salt
2 beaten eggs
3/4 cup milk
1/4 cup melted butter
oil for frying

Sift dry ingredients into a bowl; beat together eggs and milk an
add to dry ingredients. Then add butter and mix into a dough that
can be easily handled without being sticky. Add 1 or 2 more
tablespoons of milk if necessary. Turn dough out on a lightly
floured board and knead until very smooth. Divide into 18-24
pieces. Shape them into balls, cover them with a cloth and let
stand for 20 minutes. Roll each ball on a lightly floured board
into a large round, about the size of a large tortilla. Let the
rounds stand for 5 minutes, then fry in deep, hot oil until they
are light golden brown all over. As each one finishes frying,
remove it on to absorbent paper to drain.

Bunuelos may be served sprinkled with cinnamon and sugar or with
thin honey. Another favorite way is to break them up into a large
soup bowl and serve with a thin brown sugar syrup flavored with a
stick of cinnamon. Bunuelos freeze well. Make sure you wrap each
one in foil, separately, because they are fragile. Crisp them in
the oven before serving again. Makes about 1 1/2 to 2 dozen large
Bunuelos.

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