El Salvador Buñuelos

In a large mixing bowl, combine the flour, sugar, baking powder, and cinnamon, whisking together until evenly blended.

Add the shortening to the dry ingredients and work it in with your fingers or a pastry cutter until the mixture resembles coarse crumbs.

Beat the egg lightly and add it along with the water to the flour mixture, stirring until a smooth, slightly sticky batter forms.

Allow the batter to rest at room temperature so the ingredients fully hydrate and the baking powder begins to activate.

Pour about 2 to 3 inches of oil into a deep heavy-bottomed pot or skillet and heat it over medium-high heat until it reaches approximately 350°F (175°C).

Carefully drop spoonfuls of batter into the hot oil, frying in small batches to avoid overcrowding, and cook until the buñuelos are golden brown and puffed on all sides, turning as needed.

Remove the buñuelos with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.

Dust the finished buñuelos with additional sugar and cinnamon if desired, and serve warm as a snack or dessert.