Honduran Buñuelos

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

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

Beat the egg lightly and add it to the bowl along with water, stirring until a soft, slightly sticky dough forms. Add water one tablespoon at a time if the dough is too dry.

Turn the dough onto a lightly floured surface and knead gently for about one minute until smooth, then let it rest for 10 minutes.

Heat at least 2 inches of oil in a deep, heavy-bottomed pot or deep fryer over medium-high heat until it reaches 350°F (175°C).

Pinch off small portions of dough and roll or flatten them into small rounds or oval shapes about 1/4 inch thick.

Carefully lower the shaped dough pieces into the hot oil in batches, frying for 2–3 minutes per side until they are puffed, golden brown, and crisp on the outside.

Remove the buñuelos with a slotted spoon and drain on a paper towel-lined plate. Optionally dust with powdered sugar or drizzle with honey before serving warm.