Mexican Buñuelos

• 3 cups Pillsbury BEST® All Purpose Flour
• 1 1/2 tsps. baking powder
• 1 tsp. salt
• 1 tbsp. sugar
• 2 large eggs
• 1/2 cup Crisco® Butter Flavor Shortening
• 3/4 cup milk

• CINNAMON SUGAR

• 3/4 tsp. ground cinnamon
• 1/2 cup sugar
• Crisco® Butter Flavor Shortening, for frying

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. 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. MELT enough shortening to make 1-inch deep in large skillet and heat to 360°F. Fry buñuelos until golden brown, about 3-4 minutes, turning one time. Drain on paper towels. Sprinkle with Cinnamon Sugar or drizzle with Cinnamon Syrup, recipe below.

TIP *CINNAMON SYRUP: Combine 3/4 teaspoon ground cinnamon with 1/2 cup warmed Hungry Jack® Microwave Ready Butter Flavored Syrup. Drizzle over warm Buñuelos.

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