Recipe(tried): Bunuelos de Viento for Ivonne & Syrop to accompany them.

Bu uelos de Viento & Almibar (syrop) for them.
36 small Bu uelos
Source: COCINE CONMIGO, by Dora R. Romano, 1980 edition, Pp. 190-191
(my translation)

1 cup of water
1 tsp sugar
1/2 tsp salt
2 tb butter
1 cup flour (harina de trigo)
3 eggs

Boil the water with the sugar, salt & butter in a pot with an 8 cups capacity.

As soon as it boils, move it away from the heat & add the flour, all at the same time.. Mix for 5 minutes or until the dough is almost soft.

Add the eggs, one by one, mixing them with the dough well after each addition. Mix well again.

Fry in tbs. in hot shortening (oil of course) at medium heat until they are golden. Fry them with the oil hot because if you fry them in cold oil, they will not expand. Do not fry them too close because they will not be able to increase.

Drain in paper towels & serve with the Syrop.

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Syrop for the Bu uelos

1 1/4 cup of sugar
1 cup of water
1 cinnamon stick (raja de canela)

Mix all the ingredients & boil in a pot (cacerolita) at medium heat for 10 minutes (to obtain a light syrop.) Serve over the Bu uelos.