Prep time: 15 minutes
Total time: 1 hour
for the dough:
2 cups|275 grams all-purpose flour, plus more for dusting
2 teaspoons baking powder
2 teaspoons kosher salt
¼ cup|60 ml canola oil, plus 5 cups for frying
for the topping:
½ cup|120 grams grams granulated sugar
2 teaspoons ground cinnamon
⅛ teaspoon kosher salt
vanilla ice cream
1. Make the dough: In a large bowl, mix together the flour, baking powder, and salt. Whisk in the oil and ¾ cup|175 ml warm water. Using a fork, stir until a smooth dough comes together.
2. Transfer the dough to a lightly floured work surface and knead until smooth and elastic, about 10 minutes. Form the dough into a ball, place it in a bowl, and cover with a clean kitchen towel. Rest the dough at room temperature for about 30 minutes.
3. Divide the dough into 8 equal-sized balls. On a lightly floured surface, roll each ball into a 7-inch circle. Cover and set aside.
4. Make the topping: Mix all of the ingredients together in a small bowl set aside.
5. Fry the dough: Heat 2-inches oil in a large saucepan until a deep-fry thermometer reads 350°F. Working in batches, fry the dough, turning once, until golden on each side, 4 to 5 minutes. Using a slotted spoon, transfer to a sheet tray fitted with a cooling rack. Dust both sides of the buñuelos with the topping and topped with vanilla caramel ice cream.
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