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Heat the milk, cinnamon stick, lemon zest, and butter in a medium-sized saucepan and bring to a boil. Once the mixture is boiling, carefully remove the cinnamon stick.
Add the flour and baking powder and stir constantly for 5 minutes, keeping the saucepan on the heat.
Remove the pan from the heat, and add the eggs one at a time, beating vigorously with a hand mixer. When the dough is smooth, set it aside to rest in the saucepan for about an hour.
Set a large frying pan on medium-high heat and add the vegetable oil to a depth of about 1.5 inches (about 4 cm). Bring the oil to 350°F (177°C).
Once the oil is hot, carefully drop a few rough spoonfuls of the dough into the pan; be careful not to overcrowd the pan. Once they have turned golden, flip them over and cook on the other side.
Once the buñuelos are golden and start to float in the oil, remove them with a slotted spoon or skimmer and let them drain on paper towels.
Sprinkle the buñuelos with powdered sugar and serve straight away. If desired, serve them with thick drinking chocolate or custard on the side.