Buñuelos de rodilla is fried dough coated in a cinnamon-sugar mixture. The dough is rolled out into a circular shape (much like a flour tortilla). These golden, crispy-sweet, tortilla-like fritters are sprinkled with cinnamon and sugar or topped with syrup.
In a mixing bowl combine flour, baking powder, salt, and cinnamon.
In a saucepan heat milk, butter, and vanilla and bring to a boil. Set aside to cool.
In a separate bowl, mix the eggs, then add the beaten eggs to the room temperature milk mixture and whisk quickly.
Add the liquid mixture to dry ingredients and mix well.
Knead dough on lightly floured surface 2 to 3 minutes until smooth.
After you knead the dough, divide into 20 dough balls. With a rolling pin, roll out thin tortillas.
Lay out all the thin tortilla flats on a tablecloth and let them dry. Turn them over once to ensure drying on both sides. This helps remove most of the moisture before frying.
Heat one-inch of oil in a skillet wide enough for the tortillas to fry flat. Deep-fry tortillas until golden brown, turning once. Remove from pan; stand vertically in a bowl lined with paper towels and drain excess oil.
While warm, sprinkle fried tortillas on both sides with sugar-cinnamon mixture.
Buñuelos may be covered lightly up to three days. I recommend stacking them on a plate and covering them with a simple paper towel or light kitchen linen on kitchen counter to keep their crunch and texture.