Pan-Fried Buñuelos with Cinnamon Sugar

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Traditional Mexican crispy fried dough discs dusted generously with cinnamon sugar, perfect for a festive dessert or a sweet snack. This Mexican-inspired recipe, ready in about 60 minutes, layers all-purpose flour, baking powder, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 200 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 15 min Serves 12 Mexican cuisine 200 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 3 tbsp granulated sugar, and 1/4 tsp salt.
  2. Step 2: In a separate bowl, beat 1 large egg with 1/2 cup warm milk and 2 tbsp melted unsalted butter.
  3. Step 3: Gradually add wet ingredients to dry, mixing until a soft dough forms. Knead on a floured surface for 5 minutes until smooth. Cover and rest for 30 minutes.
  4. Step 4: Divide dough into 12 equal portions; roll each into a 6-inch thin circle.
  5. Step 5: Heat 3 cups vegetable oil in a deep pan over medium-high heat to 350°F.
  6. Step 6: Fry dough circles two at a time for 1-2 minutes per side until puffed and golden brown. Remove with a slotted spoon and drain on paper towels.
  7. Step 7: Mix 1 tbsp ground cinnamon with 1/2 cup granulated sugar in a shallow bowl.
  8. Step 8: While still warm, toss each buñuelo in the cinnamon sugar mixture until fully coated.
  9. Step 9: Serve immediately or warm for best crisp texture.

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