Add all the ingredients except the yeast and butter to the bowl of a stand mixer fitted with the dough hook.

Once combined, add the crumbled yeast while continuing to mix.

When the yeast is fully incorporated, add the butter in small cubes.

Let the mixer knead the dough until it becomes smooth and shiny and pulls away from the sides of the bowl.

Be patient—the dough will seem very sticky at first, but keep going. Use a spatula to help scrape the dough from the sides and fold it back in.

Cover the bowl with plastic wrap and refrigerate for 12 hours. I usually leave it overnight.

The next day, take the bowl out of the fridge and let it sit at room temperature for about 30 minutes.

Shape each piece into a ball and place them on a baking sheet lined with parchment paper, leaving space between each one.

Heat a saucepan with sunflower oil. When the oil is hot (not too hot or they’ll brown outside and stay raw inside, not too cool or they’ll get greasy), fry the buñuelos.

To handle the dough, coat your hands well with sunflower oil. Carefully pick up each ball, make a hole in the center with your thumb, and place it in the oil.

When golden on one side, flip them over. Once cooked, transfer to a plate lined with paper towels.

Finding the right oil temperature takes practice. Each time you make buñuelos, you’ll get the hang of it!

When they’ve cooled a bit on the paper towels but are still warm, roll them in plenty of sugar in a bowl, then transfer to a serving tray.

Let them cool completely before eating.