Prep Time: 10 Minutes

Cook Time: 20 Minutes

Colling Time: 5 Minutes

Total Time: 35 Minutes

Servings: 18



1/4 cup of (56g) unsalted butter, diced into small cubes

1 large egg

1 Tbsp (13g) granulated sugar

1/2 cup of (100g) granulated sugar

For coating

1 cup of (250 ml) water

1/4 tsp salt

3/4 tsp ground cinnamon

Vegetable oil for frying

1/2 tsp. vanilla extract

1 cup of (141g) all-purpose flour (scoop and level to measure)



Mix 1/2 cup of cinnamon and sugar for the coating in a shallow dish and set aside.

Over medium heat, bring 1 1/2 inches of vegetable oil to a temperature of 360 degrees Fahrenheit in a large pot or deep skillet. Make the batter while the oil heats. Once the oil reaches 360 degrees, adjust the burner temperature as needed to keep it at that temperature.

Take water, butter, sugar, and salt in a saucepan and boil them at medium-high heat.

Add the flour, turn the heat down to medium-low, and keep stirring the mixture with a rubber spatula until it comes together and is smooth.

Put the mixture in a large bowl and let it cool for 5 minutes.

Vanilla and an egg are added to the flour mixture, mixed immediately with an electric mixer. Combine until the mixture comes together and is smooth. At first, it will be lumpy, but if you keep mixing, it will come together.

Move the mixture to a 16-inch pastry bag with a rounded star tip. I think that you should use the Ateco 845 or 846.

Pipe the mixture carefully into the oil, which has already been heated, in about 6-inch lengths. Cut the ends with clean scissors.

Let fry for about 2 mins per side/until golden brown. Move the pieces to paper towels to dry for a short time, then move them to cinnamon sugar mixture & roll them to coat.

Repeat with the rest of the dough. You can serve them warm with chocolate ganache or caramel sauce to dip them in.