Bunuelos (mexican Fritters)

Sift dry ingredients into a bowl; beat together eggs and milk an add to dry ingredients. Then add butter and mix into a dough that can be easily handled without being sticky. Add 1 or 2 more tablespoons of milk if necessary. Turn dough out on a lightly floured board and knead until very smooth. Divide into 18-24 pieces. Shape them into balls, cover them with a cloth and let stand for 20 minutes. Roll each ball on a lightly floured board into a large round, about the size of a large tortilla. Let the rounds stand for 5 minutes, then fry in deep, hot oil until they are light golden brown all over. As each one finishes frying, remove it on to absorbent paper to drain. Bunuelos may be served sprinkled with cinnamon and sugar or with thin honey. Another favorite way is to break them up into a large soup bowl and serve with a thin brown sugar syrup flavored with a stick of cinnamon. Bunuelos freeze well. Make sure you wrap each one in foil, separately, because they are fragile. Crisp them in the oven before serving again. Makes about 1 1/2 to 2 dozen large Bunuelos.