Mexican · Dessert
Mexican Sugar Dough Rings
A Mexican-style fried dough ring, bueñuelo-adjacent but shaped like a classic donut, built from a quick baking-powder dough enriched with egg, butter and milk, fried to a crisp golden shell and rolled hot in cinnamon sugar. No yeast, no proofing — just a fast cut-and-fry treat.
$1
15 minsPrep
6 minsCook
31 minsTotal
EasyLevel
Nutrition per serving
383Calories
5gProtein
24.9gFat
35.1gCarbs
9gSugar
1.7gFiber
345mgSodium
43mgChol
4gSat Fat
76mgPotassium
45mgCalcium
1.8mgIron
0.1mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Mexican Lager Beer
local
Champurrado
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Whisk the sifted flour, baking powder, salt and cinnamon together in a bowl.
2
In a separate small bowl, beat the egg with the milk, melted butter and vanilla extract.
3
Pour the wet mixture into the dry ingredients and stir just until a soft, slightly sticky dough forms; do not overmix.
4
Turn the dough onto a floured surface and pat gently into a round about 1.5cm thick.
5
Cut out two rings using a small cutter (or a glass and a bottle cap for the centre hole), re-rolling scraps once if needed.
6
Heat the vegetable oil in a deep, heavy pan to 175°C (350°F), checking with a thermometer.
7
Fry the rings for about 90 seconds per side until deep golden brown, turning once with a slotted spoon.
8
Lift onto a wire rack lined with paper towels to drain for a minute.
9
Mix the sugar and cinnamon for coating on a plate, then roll the warm rings in the mixture while still hot so it sticks.
10
Serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 65g65g All Purpose Flour, sifted
- 2g2g Baking Powder
- 1g1g Salt
- 1g1g Cinnamon Ground
- 8g8g Butter, melted
- 18g18g Egg, beaten
- 28g28g Whole Milk
- 2g2g Vanilla Extract
- 500g500g Vegetable Oil, for frying, partial_absorption, fats
- 16g16g Sugar White, for coating, 1
- 2g2g Cinnamon Ground, for coating, 1
