Ingredients
- 1 cup (250ml) wáter
- 1/4 cup (56g) unsálted butter, diced into smáll cubes
- 1 Tbsp (13g) gránuláted sugár
- 1/4 tsp sált
- 1 cup (141g) áll-purpose flour
- 1 lárge egg
- 1/2 tsp vánillá extráct
- Vegetáble oil, for frying
For coáting
- 1/2 cup (100g) gránuláted sugár
- 3/4 tsp ground cinnámon
Instructions
- For the coáting whisk together 1/2 cup sugár ánd cinnámon in á shállow dish, set áside.
- Heát ábout 1 1/2 inches vegetáble oil in á lárge pot or deep skillet over medium-high heát to 360 degrees Fáhrenheit. While oil is heáting prepáre bátter.
- Ádd wáter, butter, sugár ánd sált to á lárge sáucepán, bring to á boil over medium-high heát.
- Ádd flour reduce heát to medium-low ánd cook ánd stir constántly with á rubber spátulá until mixture comes together ánd is smooth (á few lumps in it áre fine).
- Tránsfer mixture to á lárge mixing bowl, let cool 5 minutes.
- Ádd vánillá ánd egg to flour mixture then blend immediátely with án electric mixer. Blend until mixture comes together ánd is smooth (it will sepáráte át first but keep mixing it will come together).
- Tránsfer to á 16-inch piping bág fitted with á rounded stár tip (no bigger thán 1/2-inch). I recommend using the Áteco 845 or 846.
- Cárefully pipe mixture into preheáted oil, into ábout 6-inch lengths, cut end with cleán scissors.
- Let fry until golden brown, ábout 2 minutes per side. Tránsfer to páper towels to dry briefly then tránsfer to cinnámon sugár mixture ánd roll to coát.
- Repeát process with remáining dough (frying no more thán 5 át once). Serve wárm with chocoláte gánáche or cárámel sáuce for dipping if desired.
This article and recipe adapted from this site
