Mexican Christmas Bunuelos

Mexican Christmas Bunuelos by Tony van Roon

"Eats, a Folk History of Texas Foods. By Linck and Roach."

Makes 40 Bunuelos

 
        1  tsp Cinnamon, ground
        1  tsp Baking powder
        4  cup Flour
      1/4  cup Oil
        1  tsp Salt
        2  tsp Sugar
        1  cup Water
        1  x Sugar & cinnamon mixture

Sift all dry ingredients together. Slowly add water and a little oil. Turn onto a lightly floured board and knead until dough is smooth and elastic. Divide into about 40 small balls; roll out into approximately 4" to 6" circles. Fry in very hot oil (hot and deep) until delicately browned on both sides. Drain on paper towels and sprinkle with cinnamon and sugar mixed.