Instructions

1. In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution.
2. In a separate bowl, whisk the eggs and granulated sugar together until light and fluffy, approximately 3-5 minutes. This step is crucial for achieving the airy texture.
3. Gradually incorporate the milk and melted unsalted butter into the egg mixture, stirring gently until fully combined.
4. Slowly add the dry ingredients to the wet mixture, gently folding until a smooth, thick batter forms. Be careful not to overmix, as this can lead to denser doughnuts.
5. In a deep fryer or a large, heavy-bottomed saucepan, heat the vegetable oil to 375°F (190°C). Ensure there is enough oil for frying the bunyols to float freely.
6. Using a tablespoon or a small cookie scoop, drop spoonfuls of the batter into the hot oil, taking care not to overcrowd the pan, which can lower the temperature of the oil.
7. Fry the bunyols for about 2-3 minutes on each side or until they turn a beautiful golden brown. Use a slotted spoon to flip them halfway through cooking.
8. Once cooked, remove the bunyols from the oil and drain them on paper towels to absorb any excess oil.
9. While the bunyols are still warm, dust them generously with powdered sugar before serving. For an added touch, consider drizzling them with honey or chocolate sauce.