Learn more about the Calderon-Freeman family here.
Ingredients
2 cups whole milk, room temperature
2 cups all-purpose flour
1 Tbsp. vanilla extract
1 pinch salt (1/8 tsp.)
2 eggs
2 Tbsp. ground cinnamon
2 ½ cups granulated sugar
Vegetable oil
Directions
1. Whisk together milk, flour, vanilla, salt and eggs in a large bowl. Run through a fine-mesh sieve into another large bowl. Cover and set aside for 10 minutes. The batter should be thin and runny, resembling pancake batter.
2. Combine cinnamon and sugar in a large shallow plate and set aside. Heat approximately 1-inch depth of oil in a frying pan over medium heat. Dip rosette mold or buñuelera in oil, making sure mold is evenly covered by hot oil. Working quickly, dip hot-oiled mold into the batter, covering the bottom of mold and sides, do not cover the top of the mold. Dip in hot oil, carefully shaking mold up and down until batter unsticks into the hot oil. Fry for 10 seconds or until browned lightly. Turn using a wooden skewer, fry for 10 seconds more.
3. Transfer buñuelo to a paper-towel-lined plate to absorb excess oil. Place in the shallow plate with cinnamon-sugar mixture and cover lightly with mixture on both sides using a spoon. Place on a large tray and repeat until all batter has been used.
