1. In a large bowl, whisk together all the ingredients just until everything has been combined, continuously whisking until your liquid has been fully incorporated and your batter is smooth.
2. Preheat a deep-frying pan or Dutch oven filled with 6 cups of vegetable oil. Once your oil reaches 350 degrees, place your rosette iron in the oil for about one minute. While the rosette iron heats up, make the sugar coating. In a medium-sized bowl, whisk together the sugar, cinnamon and ginger, then set aside.
3. Take your rosette out of the oil and carefully dip your rosette HALF WAY into the batter. (If you completely submerge the rosette into the batter, the buñuelo will enclose your iron once you dip it into the oil and wont release). Your iron needs to be hot enough so when you dip it into the batter, it sizzles.
4. Place the rosette back into the oil and gently shake until the buñuelo releases into the oil. Fry for 30 seconds to a minute then flip over and fry another 30 seconds to a minute until the buñuelo is golden and crispy then carefully transfer it to the spiced sugar mixture and toss until coated.

Important: Please Season the mold before your first use.

• Boil water in a pot and place the rosette mold in the hot water.
• Let it sit in the boiling water until the water cools completely to room temperature.
• Thoroughly dry the mold.
• Place the mold in hot oil (at frying temperature) then remove the pot from the heat and let the mold rest in the oil overnight.