How to make Bunuelos

• In a large mixing bowl, whisk together 2 cups all-purpose flour , 1½ teaspoons baking powder, and ½ teaspoon kosher salt.
• To the dry mix, add ¾ cup warm water, ½ teaspoon anise extract, and 4 Tablespoons canola oil. Mix with a rubber spatula until a soft dough forms.
• Transfer to a clean flat surface and knead the dough for 8 - 10 minutes until the dough becomes smooth and elastic
• Roll the dough into a ball and place it into a large bowl. Cover the bowl with a clean kitchen towel. Allow it to rest for 30 minutes.
• In a medium-sized mixing bowl, make the cinnamon sugar topping for the bunuelos by whisking ½ cup granulated sugar and 4 Tablespoons ground cinnamon. Set aside.
• When the dough is almost done resting, fill a large pan with 3 cups of canola oil. Heat the oil to about 350°F/ 178°C
• Once the 30 minutes is up, divide the dough into 8 equal parts and roll each piece into a ball.
• Using a lightly floured cutting board and rolling pin, roll each dough ball into a 6-8 inch circle.
• Stack in between pieces of parchment paper so dough does not stick together.
• Remove 1 rolled-out piece of dough from the parchment paper and carefully place it into the hot oil.
• Fry on both sides for about 45-60 seconds or until a nice light golden color. Remove from oil and place onto a stack of paper towels to remove any excess oil.
• Place into the cinnamon sugar mixture and lightly toss to completely coat the bunuelos.