Mix the flour, ½ cup of sugar, salt, baking powder, and vegetable shortening.
Knead the dough and gradually add the water until the dough has an elastic consistency.
Shape the dough into a ball and let it rest for about half an hour.
HOW TO FORM THE BUÑUELOS
In another bowl, mix 1 cup of sugar and ground cinnamon, which will be used for sprinkling. Separate.
After half an hour, make small balls of dough (a little smaller than the size of your palm, or to your desired size).
Arrange the dough balls on a tray, spaced apart from each other.
Cover them with plastic and we take one, using a rolling pin to flatten it as if making a tortilla.
Repeat this step with all the dough balls.
Before frying, gently stretch the raw tortilla from the center and the edges, all around.
HOW TO FRY THE BUÑUELOS
Heat enough vegetable oil and lard in a pan to cover the buñuelos
Place the tortilla in the oil, let it brown on the bottom, then flip it. When it’s slightly golden in color, use a spatula to remove it from the oil and place it on a plate lined with paper towels to remove excess oil.
While they’re still hot, sprinkle them with the mixture of sugar and cinnamon.