Vanilla buñuelos de viento

Sift flour and baking powder. Take 5 g sugar for the dough and reserve 100 g in a dish for coating. Heat water, butter, salt and dough sugar until boiling and the butter melts. Add the dry ingredients at once, lower the heat and stir for about 2 minutes until the dough leaves the sides. Allow about 5 minutes of heating overall.

Transfer to a bowl and cool for 10 minutes, stirring occasionally so the eggs will not cook on contact. Crack the eggs, then beat them in one at a time, incorporating each fully before the next. Add vanilla. The dough should be smooth, thick and soft. Cover and rest for 30 minutes.

Pour the oil into a tall narrow pan, filling it no more than halfway. Heat to 175 °C using a thermometer, about 10 minutes. Prepare a plate lined with kitchen paper and the reserved coating sugar.

Scoop portions of about 16 g with two teaspoons. Approximate yield 40 pieces. The dough expands considerably: lower a few portions into the oil with room between them. Fry for about 5 minutes, turning, until evenly golden and cooked inside. Open the first fritter to check for raw dough. Maintain 175 °C between batches and use all the dough.

Drain on paper, then roll the warm fritters in the reserved sugar. Let the last batch drain and cool slightly for about 5 minutes before serving.