In a large bowl, beat eggs and 1/4 cup of the sugar with an electric mixer until thick and lemon-colored

Blend together 1-1/2 cups of the flour, baking powder, and salt, then gradually add to egg mixture, beating until well mixed. Stir in 1/4 cup more flour

Turn dough out onto a lightly floured board and knead gently, working in as lit- tle flour as necessary, until dough is smooth and no longer sticky (about 5 minutes)

Divide dough into 16 equal pieces

With floured hands, shape each piece into a ball

Cover balls with plastic wrap as they are formed and let stand for 20 to 25 minutes

On a floured board, roll each ball into a 5-inch circle; stack circles, separat- ing them with wax paper

In a wide, deep frying pan, heat 1-1/2 inches of oil to 350F

on a deep-frying ther- mometer. Meanwhile, combine remaining 1 cup sugar and 1 tea- spoon cinnamon and sprinkle into a 9-inch round cake pan

Using tongs, push 1 circle of dough into hot oil and cook, turning once, until golden brown (about 1 1/2 min- utes)

Remove from oil, drain briefly, place in sugar mix- ture, and turn to coat thoroughly

Repeat until all Bunuelos are cooked; reserve any leftover sugar mixture

Serve bunuelos warm, sprinkling with reserved sugar mixture, if you like

Or let cool completely and store air- tight at room temperature for up to 3 days (freeze for longer storage; thaw unwrapped). To recrisp, arrange cooled or thawed bunuelos in dou- ble layers in shallow baking pans

Bake, uncovered, in a 350F

oven until hot (6 to 8 minutes); sprinkle with reserved sugar mixture

Serve warm or cooled

Makes 16 Bunuelos.