In a large mixing bowl, whisk together flour, baking powder, and salt.
Gradually add the warm water and 4 tablespoons of oil, blending until the dough forms.
Knead the dough on a clean surface for 8-10 minutes until smooth, then shape into a ball and let rest under a kitchen towel for 30 minutes.
Prepare a plate with paper towels, pour frying oil into a large pan, and mix the cinnamon sugar topping. Keep ready.
Cut the dough into 8 even pieces, roll into balls, then flatten into 8 to 10-inch circles using a floured rolling pin. Lay them out without stacking to avoid sticking.
Heat oil to 350°F and fry each dough piece for 60 seconds, flipping once, until golden. Drain and coat generously with cinnamon sugar.
Whipping Up the Cinnamon Sugar Topping:
Stir together sugar and cinnamon in a small bowl until well combined.
Notes
To maintain crunchiness, store the Buñuelos at room temperature under a paper towel for up to 3 days. Avoid airtight containers or refrigeration, as this may alter the texture. They’ll still be delicious but may lose some of that signature crispiness!
