Bunuelito de la abuelita

MAKES 20 TO 22 PIECES

4 cups all-purpose flour

1 teaspoon baking powder

1 tablespoon vegetable shortening

1 egg

1 pinch salt

1 to 1½ cups boiling water

2 quarts vegetable oil

Sugar/cinnamon for sprinkling

Sift flour and baking powder together into the bowl of an electric mixer. Add the shortening and egg and mix with paddle attachment until it resembles coarse bread crumbs. With the mixer on low, slowly add the boiling water until mixture forms a soft, homogenous dough (almost like pizza dough). Once it sticks to the paddle, it is ready. Cover dough with plastic wrap and let rest in the refrigerator for at least 1 hour.

To form bunuelos, pinch off golf-ball-size balls of dough and roll out on a well-floured surface until thin, like a tortilla. Refrigerate rounds until ready to fry.

Heat the oil in a large pot until very hot. Test the oil with a small piece of dough; if it floats quickly to the surface, the oil is ready. Fry the bunuelos until golden, using tongs to gently tap them as they cook (they puff up in the hot oil). Dry them on paper towels, then sprinkle with cinnamon sugar mixture (1 cup sugar to 1 teaspoon cinnamon, or more/less cinnamon to suit your taste).

Store in an airtight container.

Chef Laura Perea, Bombon

Nutrition facts per serving: 203 calories, 7 g fat, 1 g saturated fat, 11 mg cholesterol, 33 g carbohydrates, 3 g protein, 31 mg sodium, 1 g fiber