How to make Buñuelos or Fried Dough Balls:

1. Peel, cut, and boil yuca until it is soft - around 10 minutes.
2. Cooldown the yuca to room temperature. Remove the hard fiber center.
3. Pass the yuca through the meat grinder (or food mill or electric meat grinder).
4. In a large bowl place the grinded yuca, egg, baking powder, salt, sugar, and butter. Mix all the ingredients until is well combined.
5. Start to make the balls using an ice cream scoop and then shape them into a nice round ball. Place them on a baking sheet.
6. You can place the tray in the refrigerator for 15 minutes. Doing this will help to keep the ball shape during the frying process but this is not necessary to do in our traditional recipe.
7. Heat the oil over medium heat in a large saucepan. When the oil is really hot, place the balls into the oil. Be careful that the hot oil doesn’t splatter.
8. Do this process in batches and don't overcrowd the pan. Turn them until each side has a nice golden brown color.
9.  Place them on a plate lined with a paper towel to remove excess oil.
10. Place the Buñuelos in a large bowl with a lid. Put the lid on after they cool down completely

How to make the Aromatic Vanilla Cinnamon Syrup:

1. Mix all the ingredients and bring to a quick boil. Then reduce the heat to low and simmer until the liquid has reduced to half. Make sure to stir constantly.
2. Remove from the heat and cool to room temperature.

To serve the Buñuelos de Yuca:

Many people have different ways to serve the Buñuelos. But, this is the way my family does it.

1. After the Buñuelos and the syrup have cooled to room temperature, pour the syrup over the Buñuelos and make sure they all get covered completely. Let them soak into the aromatic syrup.
2. In most cases, you will need to make more syrup because the Buñuelos most likely will soak up all the syrup... which is a good thing