In blender container, combine egg yolks, whole milk, flour and baking powder. Blend until completely smooth. Pour batter into a medium bowl.
In medium tall saucepan, heat vegetable oil until it reaches 370°F. Place metal mold in oil and heat for 5 minutes.
Before you start frying, have a tray lined with paper towels and another tray lined with parchment. Have a silicone spatula and a chopstick ready as well.
To begin frying, remove mold from oil and drain most of the oil. Dip mold into batter only deep enough that the edges of the mold are submerged. Do not submerge the mold totally. You will hear a sizzle from the hot mold.
Remove mold from batter and dunk mold into hot oil. Wait about 10 seconds and start pushing the edges of the dough off the mold with silicone spatula. Once it’s off the mold, cook the buñuelo in the hot oil until it’s golden brown. The whole process takes about 1 minute. Use chopstick to remove buñuelo from hot oil and drain most of the fat off. As soon as the buñuelo is out of the fat, place mold in oil again to keep hot.
In a shallow plate, combine sugar and canela. Mix well and reserve.
Place cooked buñuelo on paper towel to drain for 30 seconds. Immediately place on sugar plate and turn to coat completely with sugar. Place on parchment covered tray and let cool completely. Continue until all batter is done.