1quartpeanut oil for fryingprobably easier with 2 quarts, though
1 1/2Tablespoonsvanilla sugar
1cupall purpose flour
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.