• Add the egg and milk and start kneading the dough until a smooth play dough-like consistency is achieved
• Form small round balls, about 1.5 inches in diameter r about 30 grams each
• Add them to the frying oil, making sure the oil conserves the temperature. If the oil starts getting hotter than 350 farenheit, reduce the heat until it is the desired temperature
• Fry the buñuelos for about 6 minutes, until golden brown
• Remove from the oil and place them on a plate with a paper towel to drain excess oil
• Allow them to cool down for about 10 minutes
NOTES
If your oil starts getting too hot, reduce the heat. Use a food thermometer to make sure the oil stays at 350 Fahrenheit (175 celsius).
If you see your buñuelos getting cracked, remove them from the oil ASAP, this is a sign that the oil is too hot or the dough needs to be kneaded for a smoother consistency.
The oil you use for buñuelos should be new oil, not one that you have previously fried something else in. I used canola oil.
I bought my cheese already grated finely. If grating your own cheese make sure it is very fine to achieve a smooth dough.
