250 gr whole milk 
27 gr butter
5 gr Mtil
150 gr wheat flour
2 gr salt
4 ut fresh egg

 

Para freír:

 

2 L sunflower oil

 

Para terminar:

 

150 gr sugar
2 gr cinnamon
 
 
1. Heat the milk together with the butter to 60ºC.
2. Mix the flour together with the salt and Mtil.
3. Add it to the milk all at once to form a dough. Cook over high heat to dry for 3 minutes, or until smooth and soft and it peels off the walls.
4. Pour the dough into an stand mixer bowl and work it with the paddle attachment at medium speed for 2 minutes to cool slightly.
5. Add the eggs one by one (pâte à choux), emulsifying completely before adding the next one.
6. Beat to smooth the dough completely and introduce it to a piping bag with a curly nozzle. Let it rest in the fridge for an hour.
To Fry:
7. Preheat the oil to 180ºC and mix the sugar with the cinnamon.
8. Pipe circles on squares of sulfurized paper and deposit them in the hot oil, with the paper on the surface. (You can make any type of fritter or churro with this dough).
9. Remove the paper when peeled off and discard. Fry two minutes per side.
To finish:
10. Coat while hot with the mixture of sugar and cinnamon.