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Buñuelos Mexicanos

Prep Time:15 min
Cook Time:15 min
Yield:20 buñuelos


  • 3 cups Pillsbury BEST™ All Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 large eggs
  • 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
  • 3/4 cup milk
  • 3/4 teaspoon ground cinnamon
  • 1/2 cup sugar
  • Crisco® Butter Flavor All-Vegetable Shortening, for frying


  1. 1.
    MIX flour, baking powder and salt in large bowl. Beat sugar, eggs and shortening in small bowl. Stir in milk. Pour over flour mixture. Stir until evenly moistened. Knead dough on floured surface until smooth. Divide into 20 balls. Cover and let rest for 30 minutes.

  2. 2.
    STIR cinnamon with sugar to make Cinnamon-Sugar. Roll each ball of dough on a lightly-floured surface into very thin 6-inch circles.

  3. 3.
    MELT enough shortening to make 1-inch deep in large skillet and heat to 360°F. Fry buñuelos until golden brown, about 3 minutes, turning one time. Drain on paper towels. Sprinkle with Cinnamon Sugar or drizzle with Cinnamon Syrup, recipe below.

  4. TIP
    CINNAMON SYRUP: Combine 3/4 teaspoon ground cinnamon with 1 cup warmed Hungry Jack® Microwave Ready Butter Flavored Syrup. Drizzle over warm Buñuelos.


Serving Size (1 bunuelo), Calories 170 (Calories from Fat 70), Total Fat 8g (Saturated Fat 2g, Trans Fat 0g), Cholesterol 20mg, Sodium 160mg, Total Carbohydrate 21g (Dietary Fiber 1g, Sugars 6g), Protein 3g; Percent Daily Value*: Vitamin A 4%, Vitamin C 0%, Calcium 4%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.

Buñuelos Mexicanos
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