Directions

• In a sauce pan combine the milk, water, butter, sugar and salt. Bring to a boil over medium heat and stir frequently.
• Remove from the heat and immediately stir in the flour with a wooden spoon. Incorporate the flour completely.
• Place back on the stove but this time on low heat and continue stirring for approximately 2 minutes to partially cook the flour and get rid of extra moisture.
• You are looking for the dough to form a smooth ball and a thin film to form on the bottom of the pan.
• Transfer to a large mixing bowl. With a paddle attachment mix on medium speed to cool the paste. When the side of the bowl feels warm to the touch, turn the speed to medium low and add 4 large eggs, one at a time. Scrape the bowl as need.
• The dough is ready when the eggs are fully incorporated, the batter is smooth and forms a thick ribbon when lifted.
• Heat 2’’deep of vegetable or canola oil to 350F-375F degrees, over medium heat. Keep the oil temperature between 350F-375F degrees while frying with the help of a deep fry thermometer.
• Transfer the dough to a pastry bag fitted with a large open star tip (1M Wilton); fill the bag half way.
• Pipe the dough a few inches above the oil and cut the ends off with kitchen scissors. Try not to overcrowd the pot.
• Fry until golden brown and crispy on both sides. Transfer them to a plate lined with a paper towel and then roll/cover in cinnamon sugar.