In a large bowl, mix together the flour, baking powder, and salt to combine. Add the warm water and 4 tablespoons of oil, using a spoon or your hands to mix the ingredients until the dough comes together.

Transfer the dough to a clean work surface and knead until smooth and elastic, 8-10 minutes.

Roll the dough into a ball and place it in a bowl. Cover the bowl with a clean kitchen towel and let it rest for 20-30 minutes.

While the dough rests, line a large plate with paper towels. Fill a large rondeau or high-sided pan with 2-3 inches of frying oil.

In a small bowl, mix together the sugar and cinnamon to combine; set aside.

Divide the dough into 12 equal-sized pieces, then roll each piece into a ball. On a lightly floured surface, use a floured rolling pin to roll out each ball into an 8-inch circle.

Heat the frying oil to 350°F. Working in batches as needed, add the dough circles to the hot oil and fry, turning halfway through, until golden on both sides, about 1 minute total.

Immediately transfer the buñuelos to the paper towel–lined plate to drain any excess oil, then sprinkle heavily with cinnamon-sugar topping and serve.

Champurrado

Ingredients

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