Ingredients

Step by step

1. Add the milk, butter, sugar and salt to a medium saucepan with 125ml water. Place over a low heat, stirring occasionally, until the butter has melted. Increase the heat and, once up to the boil, add the flour and quickly beat with a wooden spoon to a smooth, lump-free dough. Remove from the heat and leave to rest and cool for at least 10 minutes.
2. Once cooled, add the eggs one at a time, beating until the dough is smooth again. It will go lumpy at first, but just continue to beat well until the egg is incorporated. Finally, beat in the vanilla. Spoon into a piping bag fitted with a star-shaped nozzle.
3. Pour the oil into a large saucepan to a depth of 4-5cm and heat to 180°C (or until a cube of bread turns golden in about 45 seconds). Meanwhile, mix together the sugar and cinnamon for the coating.
4. Pipe 3 strips of dough, each about 8-10cm long, directly into the hot oil, snipping off each dough strip with kitchen scissors. Fry for 1-2 minutes until golden brown and crisp, carefully turning halfway. Drain on kitchen paper and sprinkle with the cinnamon sugar to lightly coat. Repeat with the remaining dough until it is all used up. Serve immediately, while crisp and hot.

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