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adapted from Delia on allrecipes.com
Dessert or Breakfast, these fried dough delights are pretty easy to make
Servings 4


  • 1 quart peanut oil for frying probably easier with 2 quarts, though
  • 1 cup water
  • 1 1/2 Tablespoons vanilla sugar
  • 1/2 teaspoon Kosher salt
  • 1 Tablespoon peanut oil
  • 1 cup all purpose flour
  • 1/2 cup vanilla sugar
  • 1 teaspoon ground cinnamon


  • Pour the quart of peanut oil into a tall-sided, heavy-bottomed saucepan and set over medium-high heat.
  • In a medium saucepan, combine the water, 1 1/2 Tbsp vanilla sugar, salt, and 1 Tbsp peanut oil. Set over high heat.
  • Once boiling, add to it the all purpose flour, lowering the heat and stirring with a silicone spatula until the dough comes together in a ball.
  • Transfer the dough to a pastry bag fitted with a large star tip (or you can take your chances with a Pampered Chef Easy Accent Decorator, like I did--at your own risk).
  • In a small bowl, combine the remaining vanilla sugar and ground cinnamon. Set near your stove for easy access.
  • Line a plate with paper towels and also set near your stove, within reach.
  • Start pushing out lines of dough into the hot oil, cutting the end off with a paring knife--and being careful not to burn yourself.
  • Watch closely and remove with a kitchen spider when golden brown, which will probably be in 20 seconds or less. If they're blackening in this time, your oil is too hot; if they're still really pale, it's too cold.
  • Transfer to paper towels to drain.
  • Add next line of dough to the oil.
  • While that one is cooking, roll the first in the cinnamon sugar and transfer to a wire rack to keep crisper.
  • Repeat. Repeat. Repeat. Until all the dough is used up.
  • Once the oil is cool, you can strain it and save it to use for frying again.


Best eaten immediately. They will get soggier the longer they sit.