miniature buñuelos

direction

• 1. step 1Heat the milk, butter, and rind in a medium saucepan over low heat until the butter melts. Meanwhile, in a small bowl, combine flour, sugar, baking powder, and cinnamon with a pinch of salt.
  2. step 2Increase heat to medium and bring milk mixture to a boil. As soon as it starts to boil, remove the pot from the heat and quickly stir in the dry ingredients with a wooden spoon. Return the pan to low heat and continue beating for 2 minutes, until the mixture is glossy and pulls away from the sides of the pan. Scrape into a large bowl and let cool for 10 minutes.
  3. step 3Using an electric whisk, beat in the eggs, one at a time, until smooth and glossy. Cover tightly and let stand for 1 hour.
  4. step FourFill a large heavy-bottomed pot with about 1/3 of the oil and heat to 170℃. While the oil is heating, combine the cinnamon sugar ingredients in a bowl.
  5. step FiveUsing two greased teaspoons, gradually place the dough into the hot oil. Don’t overcrowd the bread. The dough will rise considerably. You will need to do this in several parts. Cook, turning occasionally, until deep golden brown, 5 to 6 minutes (monitor the oil temperature). Remove the buñuelos with a slotted spoon onto a plate/tray lined with paper towels and roll them in the cinnamon sugar while still hot. Repeat with remaining dough. Serve the buñuelos warm or at room temperature.