|Sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Cup (32 tbs) (Unsifted)|
|Baking powder||1 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Ground cinnamon||1 Teaspoon|
|Salad oil||2 Cup (32 tbs) (For deep frying)|
In bowl of an electric mixer, beat together eggs and the 1/4 cup sugar until thick and lemon colored.
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.