1/2 c water
2T unsalted butter
1/4 c plus 1T sugar
1/4 t salt
1/2 c flour
1 lg egg
vegetable oil for frying
1/2 t ground cinnamon
cayenne pepper (optional—added nice flavor, wasn’t spicy)
1. Bring water, butter, 1T sugar, and the salt to a boil in a medium saucepan. Remove from heat, and stir in flour. Return pan to medium heat, and cook, stirring constantly with a wooden spoon, until dough forms a smooth ball, about 1.5 minutes. Transfer to a mixer bowl, and let cool for 3 minutes.
2. With mixer on medium speed, add egg, and beat until dough is smooth and shiny, about 3 minutes. (Dough will be sticky).
3. Heat 2 inches of oil in a heavy-bottomed medium pot until it registers 375 degrees on a deep-fry thermometer. Mix cinnamon, a pinch of cayenne, if using, and remaining 1/4 c sugar in a medium bowl. (No need for making extra of this…I thought I might need more but had more than enough).
4. Spoon dough into a pastry bag fitted with a large open-star tip. Hold pastry bag a few inches above the oil, and pipe six to eight 5 inch lengths, moving bag in circular motions while piping to create decorative shapes if desired. Cut dough with an oiled knife. Fry, turning once, until golden brown, about 2 minutes. Transfer to a paper towel lined baking sheet to drain, then toss in sugar mixture. Repeat with remaining dough. Serve immediately.
I made 4 batches of this to serve about 18 people. It really is not very difficult once you get going. And we made them in advance and kept them warm in the toaster oven. When ready to serve we toasted them for a few minutes, put them in the sugar mixture and then served. Not as crunchy as straight out of the fryer but still delicious!
