Method

Bring water, butter, salt, sugar and vanilla to a rolling boil in a saucepan. Remove from heat. Add the sifted flour all at once and stir vigorously with a wooden spoon until the dough pulls away cleanly from the sides and forms a smooth ball.
About 5 min
Cool slightly for 2 minutes. Beat in the egg (if using) until fully incorporated. The dough should be smooth, glossy and pipeable — it will be quite thick.
About 11 min
Fill a piping bag fitted with a large open-star nozzle (1.5–2 cm width) with the hot dough.
About 11 min
Heat oil to 175°C/350°F in a deep, wide pan. Pipe 15 cm lengths of dough directly into the oil, cutting with scissors. Do not crowd — fry 3–4 at a time.
About 11 min
Fry for 4–5 minutes, turning occasionally, until deeply golden all over. The interior will be hollow and chewy. Drain on paper towels.
About 11 min
Immediately roll in cinnamon sugar while hot. Serve at once with thick hot chocolate (chocolate a la taza) or coffee for dipping.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, dairy, eggs