In a mixing bowl combine flour, baking powder, salt, and cinnamon.
In a saucepan heat milk, butter, and vanilla and bring just to a boil. Remove from heat. In a separate bowl, beat eggs and add to the warm milk mixture while whisking quickly.
Add the liquid mixture to dry ingredients and mix well. Knead dough on lightly floured surface 2 to 3 minutes until smooth.
Divide dough into 20 equal portions. With a rolling pin, roll out each portion of dough to resemble a tortilla. (Unlike our traditional Christmas buñuelos these do not have to be as thin and do not need to sit out overnight to dry. This makes for thicker fried bread as opposed to a crunchy fritter-like buñuelo.)
In a wide baking dish combine sugar and cinnamon for coating. Reserve for coating buñuelos after frying.
Heat oil in a skillet wide enough for the buñuelos to fry flat. Deep-fry one at a time until golden brown, turning once. Remove from pan and stand vertically in a bowl lined with paper towels to drain excess oil.
While warm, sprinkle both sides of the buñuelos with cinnamon-sugar coating.
Plate the buñuelos, add strawberries and mangos, drizzle some cajeta over the fruit, and sprinkle with powdered sugar.
© 2013 All rights reserved. Published by Hippocrene Books.