Fried Pastry Rings

Ingredients

• 1 tablespoon cinnamon 
• 3 large eggs 
• 1 cup flour italian all-purpose
• 0.5  lemon zest finely grated
• 0.8 cup water 
• 0.5 teaspoon salt 
• 0.5 cup sugar 
• 5 tablespoons butter unsalted cut into small pieces
• 6 cups vegetable oil for deep-frying

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• plastic wrap
• wooden spoon
• kitchen thermometer
• dutch oven

Directions

1. Bring milk, butter, salt, and zest to a boil in a 2-quart heavy saucepan over high heat, stirring just until butter is melted, then reduce heat to moderate.
2. Add flour all at once, stirring vigorously with a wooden spoon until mixture is smooth and pulls away from side of pan, 1 to 2 minutes.
3. Remove from heat and cool slightly, 1 to 2 minutes.
4. Add eggs 1 at a time, stirring vigorously after each addition until smooth.
5. Heat 2 inches of oil in a 4-quart deep heavy pot (preferably a cast-iron Dutch oven) over moderately high heat until thermometer registers 360°F.
6. Sift together sugar and cinnamon into a bowl.
7. While oil is heating, roll rounded tablespoons of dough into balls with dampened hands and put them on an oiled sheet of plastic wrap. Pick up a ball and make a hole in the middle with your thumb, then insert the handle of a wooden spoon in the hole. When oil reaches 360°F, carefully lower dough on handle into oil, then gently widen hole with a circular motion of spoon until dough rises to surface, about 30 seconds (don't worry if some break open).
8. Remove spoon, leaving buñuelo cooking in oil, and repeat with 4 more balls. Fry, turning occasionally, until deep golden and cooked through, 6 to 7 minutes.
9. Drain briefly on paper towels. Turn warm buñuelos in sugar mixture to coat.
10. Form and fry more buñuelos, in batches of 5, in same manner.
11. * Available in Italian markets, specialty foods shops, and at Dean & DeLuca (877-826-9246).