Ingredients

For 4 Servings

1 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1/4 cup sugar
1 rounded Tbsp. of shortening
1/8 cup of hot water
1 egg

For 12 Servings 3 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
3/4 cup sugar
1/4 cup of shortening
1/4 cup hot water
3 eggs

Directions

Combine dry ingredients in bowl and mix thoroughly with mixer or whisk. Mix with shortening thoroughly with mixer until the dough looks like powdered sand OR the dough clumps when squeezed in your hand. Next add water a little at a time while the mixer is running.

Mix in eggs and continue kneading until dough is soft and pliable. Bobby said that the dough should be well-kneaded with the mixer until the gluten is released and the dough becomes very elastic (about two minutes). He also recommended the dough hook when using the "3-cup" recipe. The regular blade is okay for the "1-cup" recipe. The dough is ready when it no longer sticks to the mixing blade and no (or very little) of the "flour" mixture is left in the bowl. If dough remains "sticky" add a little flour while kneading dough.

For the half-moon shaped Esponjadas:
Shape dough into approx. 24 balls (8 balls for "1 cup" recipe). Roll each one into a circle about 5 inches in diameter. Let stand covered on wax paper for about 10 minutes.

Heat oil to 350 ºF. Fry until golden, turning once. The esponjada will sink to the bottom and float a second or two later. Immediately turn and drizzle the top with oil. Remove and allow to drain on paper towels.

Sprinkle with sugar/cinnamon mixture.
Store in airtight container.