- 3 cups (12 3/4 oz.) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup plus 1 tbsp. granulated sugar, divided
- 1/2 cup vegetable shortening
- 1 cup cold water
- 2 teaspoons ground cinnamon
- Canola oil
How to Make It
Process flour, baking powder, salt, and 1 tablespoon of the sugar in a food processor until combined. Add shortening, and pulse until combined and mixture resembles wet sand, 10 to 15 times. With processor running, gradually add water through food chute until dough is thoroughly combined and smooth.
Remove dough to a floured work surface, and knead until dough is smooth and elastic, about 1 minute. Cover and let rest 30 minutes. Combine cinnamon and remaining 1 cup sugar in a small bowl, and set aside.
Shape dough into 24 (1 1/2-inch) balls; cover dough balls until ready to use. On a lightly floured surface, sprinkle 1 dough ball with flour, and roll into a very thin 5-inch round. Repeat procedure with another dough ball. (You will repeat rolling process, 2 dough balls at a time, just before frying.)
Pour oil to a depth of 1 inch in a large 12-inch cast-iron skillet over medium, and heat to 360°F. Fry 2 dough rounds until golden brown and crispy, 2 to 3 minutes per side. Remove buñuelos to paper towel-lined baking sheets; sprinkle both sides with cinnamon-sugar mixture. Repeat rolling, frying, and sprinkling procedures with remaining dough balls. Buñuelos may be stored in an airtight container up to 3 days.