Sweet Fried Bread with Cinnamon Sugar & Glaze

3 1/2 cups flour
2 eggs, beaten
1 teaspoon salt
1/2 cup milk
1 teaspoon baking powder
Shortening
1 1/2 tablespoons sugar Cinnamon Sugar Coating
1/4 cup margarine or Glaze

Combine flour, salt, baking powder, and sugar in a large mixing bowl and
cut in margarine. Add eggs and milk to flour mixture and work mixture into
a dough. Knead dough until is is smooth and elastic. Form dough into balls
the size of an egg. Cover dough and set aside for 15 minutes. Roll each
ball of dough into a circle that is 4 inches in diameter. Cut a small hole
in center of each circle. Place circles of dough between single layers of
waxed paper until all are rolled and ready for deep frying. Heat 2 inches
of shortening in a heavy pan at medium high heat. Fry buñuelos in hot
shortening until they are puffed and golden brown on both sids, turning
once. Drain on absorbent towels. Coat the buñuelos with a cinnamon sugar
coating or glaze (recipes below) before serving.

Yield: 6 dozen

Cinnamon Sugar Coating

3 cups sugar
3 teaspoons cinnamon

Combine sugar and cinnamon in a small mixing bowl. Sprinkle mixture over
buñuelos until they are evenly coated

Yield: 3 cups

Glaze for Buñuelos

1 1/2 cups sugar
1 1/2 cups brown sugar
1 1/2 cups water
3 tablespoons margarine
1 1/2 teaspoons cinnamon
3 tablespoons dark corn syrup

Combine all ingredients in a medium sized saucepan. Heat at medium heat
until sugar dissolves, stirring constantly. Boil mixture rapidly for 1 - 2
minutes, or until tow drops of syrup run together off spoon. (The glaze
will be a thin syrup.) Remove glaze from heat and cool for several
minutes. dip each buñuelos into the glaze, one at a time, coating both
sides. Drain buñuelos on a rack for 30 minutes (glaze will be slightly
sticky) before serving.


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