Step 1

Sift the flour and baking powder into a large mixing bowl. Add the salt and whisk together. Add the melted coconut oil and water to the dry ingredients and mix.

Step 2

Transfer the dough to a lightly floured surface. Knead it to form a ball that's sticky enough to stay together, but not coming off on your hands. Keep kneading for 10-15 minutes, or until the dough is smooth and elastic.

Step 3

If the dough appears too crumbly, add water 1 tablespoon at a time. If it's too sticky, similarly add a little flour while continuing to knead.

Step 4

Cut the ball of dough into ~8 smaller pieces. Roll each piece of dough in between your palms until smooth and then flatten slightly. Once they are rolled and flattened, cover with a towel to rest for 30 minutes.

Step 5

In the meantime, line a tray or plate with paper towel, mix the cinnamon and sugar in a bowl, and add 1-2 inches of neutral vegetable oil to a large stockpot for frying the bunuelos.

Step 6

If you have a tortilla press, line it with 2 pieces of plastic. Lightly flour each side of a dough disc and place it in the center of the press. Press down to form thin tortillas. Alternatively, use a rolling pin on a floured surface. Finish stretching the buñuelo on a clean tea towel over your knee or the bottom of a large bowl until it is almost see-through.

Step 7

Heat oil to 350-375°F, or until a piece of dough sizzles and floats to the top. Add one buñuelo at a time and fry for 30-45 seconds per side, or until golden brown. Push down on the buñuelo with a spoon or spatula while it's frying to keep the bubbles from expanding too much.

Step 8

Transfer the cooked bunuelos to the paper towel-lined plate or tray to absorb excess oil. Sprinkle each side with the cinnamon-sugar mixture. Repeat until all the bunuelos are cooked, then serve immediately. Happy eating!