Bunuelos, a Mexican fritter, may be served sprinkled with a cinnamon-sugar mixture or with warmed honey. Another favorite way is to serve them drizzled with a brown sugar syrup flavored with a stick of cinnamon.

Bunuelos

4 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
2 teaspoons salt
2 large beaten eggs
3/4 cup milk
1/4 cup melted butter
Vegetable oil for frying

Cinnamon-Sugar Mixture (recipe follows)

Brown Sugar Syrup (recipe follows)

Powdered sugar for sprinkling (optional)

1. Whisk flour, sugar, baking powder and salt together in a bowl; set aside.
2. In a small bowl, beat together the eggs and milk. Stir egg/milk mixture into flour mixture; add the melted butter and mix well. (Dough should be easy to handle, if too stiff add 1 to 2 tablespoons more milk; be careful not to make dough sticky.)
3. Turn dough out onto a lightly floured surface and knead until very smooth.
4. Divide into 18 to 24 pieces. Shape into balls; cover with a cloth and let stand for 20 minutes.
5. Roll each ball on a lightly floured surface into 4 to 6-inch rounds. Let the rounds stand for 5 minutes.
6. In large, deep skillet, heat about 2-inches of oil over medium-high heat or to 375°F (190°C). Fry dough, one or two pieces at a time, until puffed and golden on both side. Drain well on paper toweling. Sprinkle with Cinnamon-Sugar Mixture or drizzle with Brown Sugar Syrup and sprinkle lightly with powdered sugar, if desired. Serve warm.

Makes about 1 1/2 to 2 dozen.

Cinnamon-Sugar Mixture: Combine 2 teaspoons ground cinnamon with 1/3 cup sugar. Sprinkle mixture over hot Bunuelos.

Brown Sugar Syrup: In a small saucepan, combine 2 cups packed dark brown sugar; 1 cup water; 2 tablespoons light corn syrup and 1 (2-inch) cinnamon stick. Bring to a boil and simmer, uncovered, for 10 minutes. Cool to room temperature. Drizzle over hot Bunuelos and sprinkle lightly with powdered sugar.

Cook's Note: Bunuelos freeze well. To freeze, wrap individually in foil. Crisp them in the oven before serving again.