South of the Border Doughnuts (Bunuelos)

The Mexicans call these bunuelos, and they're perfect for an after-siesta (or anytime) nibble. These should look like puffy fried dough balls.

• Ready In: 1 hr
• Yields: 3-3 1/2 dozen

Ingredients

• 2⁄3 cup sugar, divided
• 1  teaspoon ground cinnamon
• 1⁄4 cup butter, softened
• 2  eggs
• 1  teaspoon vanilla extract
• 1 3⁄4 cups all-purpose flour, divided (or more as needed)
• 2  teaspoons baking powder
• 1  teaspoon salt
• 1⁄4 cup milk
•  vegetable oil (for frying)

Directions

1. In a shallow pan, combine 1/3 cup sugar and the cinnamon; set aside.
2. In a medium-sized bowl, using an electric mixer, cream together the butter and remaining 1/3 cup sugar until creamy. Add the eggs and vanilla, blending well. Mix in 1 cup of the flour, the baking powder, and salt; mix well and blend in the milk. Add the remaining flour and mix to make a soft dough.
3. Turn out onto a floured surface and knead for 1 to 2 minutes or until the dough is smooth, kneading in more flour if the dough is still too sticky to handle. With a rolling pin, roll out dough to 1/4-inch thickness, flouring the surface and rolling pin lightly if the dough sticks. Cut the dough with a 2-inch round cookie cutter.
4. In a heavy skillet or Dutch oven, heat 2 inches of oil over medium heat, until hot but not burning or smoking (350 degrees). Fry six 2-inch rounds at a time for 1-1/2 to 2 minutes, until puffy and golden, turning often with tongs. Drain on paper towels and toss in the sugar and cinnamon coating mix while still hot.