Combine the flour, salt, baking powder and shortening in a large bowl. Add the water a little at a time until you have a smooth though. Knead the dough for a minute or two until elastic. Form the dough into 18-24 equal sized patties.  Return the patties to the mixing bowl and allow to rest covered with a damp towel for two hours or overnight. 

Roll out the patties in to large 8” (20cm) circles. 

Heat the vegetable oil in a large skillet until it reaches 330°F/165°C.

Fry each rolled out piece of dough one at a time in the hot vegetable oil about 30 seconds on each side until golden crispy. Removed from hot vegetable oil and drain on paper towels. 

Continue until all the buñuelos are fried. 

Combine the sugar and cinnamon in a large heat proof pan. Pass the buñuelos through the cinnamon sugar mixture one at a time until each one as well coated. The buñuelos will stay crisp for several days if stored in an airtight container or Ziploc bag