Whisk the milk, salt, 4 tablespoons of sugar, lime zest, and butter in a saucepan over medium heat to combine.

When the mixture starts to boil, reduce the temperature to low.

Gently pour in the flour, stirring constantly with a wooden spoon until you have a smooth dough that isn't sticking to the saucepan.

Turn off the heat and remove the saucepan from the stove.

Transfer the dough to a large mixing bowl and allow it to sit at room temperature for 30 minutes.

While you wait, take the eggs out of the refrigerator.

At the end of the 30 minutes, grab a small bowl and use it to whisk one egg.

Pour the whisked egg into the dough and stir to fully incorporate.

Repeat the same process for the second and third eggs.

Let your dough rest for 20 minutes at room temperature.

In the meantime, mix the remaining sugar with the cinnamon on a shallow plate and set it aside.

Pour the oil into a deep skillet -- about 3 inches in depth.

Heat the oil over medium until it reaches 320 F.

While you're waiting for the oil to heat up, scoop the dough into 32 balls.

When the oil has heated to 320 F, one by one, carefully drop the dough balls into the oil, leaving space between each (multiple batches will be necessary).

As the dough balls rise, rotate them using a set of heat-proof tongs to make sure they fry up evenly.

Let the dough balls cook to golden on the outside, about 3 minutes per batch.

Use a skimmer or a slotted spoon to transfer the cooked buñuelos to a paper towel-lined plate.

While the buñuelos are still warm, coat them with the cinnamon-sugar mixture or any of the optional toppings.

Serve immediately or save for later with a cup of hot chocolate.