Little Rings (Ciambelline)

Ingredients

• g water
• butter
• teaspoons sugar
• salt
• g flour
• eggs
• vanilla
• extra flour

Instructions

1. Boil water with butter, sugar, and salt; stir in the flour all at once and cook to a choux paste.
2. Off the heat, beat in the eggs one at a time until the paste is smooth; flavor with vanilla.
3. Work in flour on the board, divide into pieces, and shape into little rings by pressing a hole in each.
4. Poach the rings in hot (not boiling) water, drain, and score them shallowly.
5. Fry in plenty of fat over low heat until greatly puffed; dust with sugar while warm.