Mexican Buñuelos recipe

Heat oil to 350°F and fry each dough piece for 60 seconds, flipping once, until golden. Drain and coat generously with cinnamon sugar.
Whipping Up the Cinnamon Sugar Topping:
Stir together sugar and cinnamon in a small bowl until well combined.
Notes
To maintain crunchiness, store the Buñuelos at room temperature under a paper towel for up to 3 days. Avoid airtight containers or refrigeration, as this may alter the texture. They’ll still be delicious but may lose some of that signature crispiness!