Christmas Bunuelos

In a large mixing bowl, combine 2 cups of flour, 1 teaspoon of baking powder, 1 tablespoon of sugar, 1/2 teaspoon of salt, and 1/2 teaspoon of cinnamon, whisking together until evenly blended.

Add 2 tablespoons of oil and gradually pour in approximately 1/2 cup of warm water, stirring until a smooth, pliable dough forms. Adjust water as needed to achieve a soft but non-sticky consistency.

Knead the dough on a lightly floured surface for about 3-4 minutes until smooth, then divide it into 12 equal-sized balls.

Allow the dough balls to rest covered with a clean kitchen towel so they relax and become easier to roll out.

Using a rolling pin on a lightly floured surface, roll each dough ball into a very thin round, approximately 6-8 inches in diameter.

Heat about 2 inches of oil in a deep skillet or heavy pot over medium-high heat until it reaches 350°F (175°C).

Carefully slide one buñuelo at a time into the hot oil and fry for about 1-2 minutes per side, turning once, until golden and crisp. Remove with a slotted spoon and drain on paper towels.

While still warm, sprinkle the buñuelos generously with a mixture of sugar and cinnamon, and serve immediately for the best crisp texture.