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 drafted and published.

Traditional Mexican crispy fried dough discs dusted generously with cinnamon sugar, perfect for a festive dessert or a sweet snack. This Mexican recipe, ready in about 60 minutes, layers all-purpose flour, baking powder, and 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 "Add this recipe to your weekly plan" 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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