Buñuelos de Viento

Sift together all the dry ingredients into a medium size bowl. Mix and set aside. In separate, larger bowl, whisk together egg, melted butter, and vanilla. Pour dry ingredients into wet ingredients and mix. Add milk a little at a time and continue whisking until batter becomes smooth. Cover and refrigerate for 30 minutes.

In shallow bowl, mix sugar and cinnamon together and set aside.

When ready to make buñuelos, heat oil in frying pan or saucepan over stove set to medium heat. (Oil should be about 2 inches deep). When oil is hot, reduce heat to medium low. Place rosette iron in oil for 5 minutes to get it hot. Take rosette iron out, let excess oil drain off, and dip in batter close to the top without going over. Immediately place iron into oil, jiggle until batter becomes loose. Let buñuelo fry about 1 minute on first side. Flip over and continue cooking another 10-15 seconds. Take out of oil and place on paper towels long enough for excess oil to drain. While it's still warm, dip top side of buñuelo in cinammon sugar mixture and place on serving tray. Before making the next buñuelo, reheat iron first for about 10 seconds, quickly drain excess oil, and repeat the same steps.

This recipe makes between 20 & 30 buñuelos.

If you are using a new rosette iron for the first time, it's recommended that you cure it by placing it in hot oil for 30 minutes. Once it's cured, you won't need to do that again. However, it's also recommended that you do not wash it with soap and water. Instead, wipe it clean with cloth, and keep it stored in plastic so it stays clean.