Ingredients:

  • 1 cup water
  • 1/2 cup unsalted butter, cubed
  • 2 tbsp granulated sugar
  • 1/4 tsp fine sea salt
  • 1 cup all-purpose flour, sifted
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1/2 cup granulated sugar (for coating)
  • 1 tbsp ground cinnamon
  • 2 cups neutral vegetable oil (for frying)

Instructions:

  1. In a medium saucepan, combine water, cubed butter, 2 tablespoons sugar, and salt. Bring to a rolling boil over medium-high heat.
  2. Add the sifted flour all at once. Stir vigorously with a wooden spoon until a cohesive dough ball forms and a thin film develops on the bottom of the pan (approximately 1 minute).
  3. Remove from heat and let the dough cool for 3-5 minutes. Add the egg and vanilla extract, stirring until the mixture transforms from a broken texture into a glossy, velvety paste.
  4. Heat 2 inches of neutral oil in a heavy-bottomed pot to 375°F (190°C). Transfer dough to a piping bag fitted with a large open star tip.
  5. Pipe 4-6 inch lengths of dough into the oil, snipping the ends with kitchen shears. Fry for 2-3 minutes per side until deep mahogany brown.
  6. Drain on paper towels for 30 seconds, then immediately toss in a mixture of 1/2 cup sugar and 1 tablespoon cinnamon.