4 c. flour
1 tsp. salt
1 tsp. baking powder
1 1/2 tbsp. sugar
1/4 c. butter
2 eggs
1 c. milk
Salad oil for deep frying
Sugar and cinnamon

Sift flour with salt, baking powder, and sugar into a bowl. Add butter and rub into flour with your fingertips until mixture is like coarse meal. Beat eggs lightly with milk, then pour into flour mixture and stir until dough forms a solid mass. Turn dough out onto board, and knead lightly for 2 minutes or until smooth. Cut dough into balls the size of marbles and let stand for 15 minutes.

Roll each ball on a lightly floured board into a very thin pancake 4 inches in diameter. Cut a hole in the center with a thimble. After you roll out the circles of dough, place them in a single layer on waxed paper until you are ready to cook. Fry in hot deep fat (375 degrees) until puffed and golden brown, about 30 seconds on each side. Drain on paper towels. Makes 6 dozen, enough for 2 hungry teenagers.

COATING:

Mix 1 cup granulated sugar with 1 teaspoon cinnamon in a paper bag. Reheat Bunuelos in a 250 degree oven for 5 minutes; then shake gently, one at a time, in a bag to coat.