2 c. flour
dash of salt
app. 1 c. cold water
Combine the flour and salt in a large bowl and add enough cold water to gather the flour and salt into a ball of dough. I used approximately 1 cup cold water. The dough will still be a bit sticky so you can add a little flour at a time until the dough starts to slightly leave your fingers.
Break off a small portion of dough about 2 inches in diameter and roll out on a floured surface with a rolling pin. Stretch out the flat piece of dough with your hands to make a thin flat "tortilla." Be careful not to stretch too much and rip your dough.
Next pour vegetable oil in a skillet. My oil was about 1/2 an inch from the bottom. You will be frying the flat "tortillas" in the oil so use tongs and turn on your vent hood to the high setting. You might even need to crack a window open just a bit to vent your kitchen. Luckily I didn't need to do this! Fry each "tortilla" about 30 seconds on each side until they are a golden brown. If it doesn't seem cooked enough or isn't crispy yet let it fry a bit longer.
Drain the bunuelos on a paper towel lined plate. Sprinkle a mixture of cinnamon and granulated sugar on both sides of each bunuelo. Enjoy!
From our home to yours have a Safe
and Happy New Year!