For the dough:
1 egg
½ cup whole milk (125 ml)
1/2 cup sugar (100 g)
1 + 3 tablespoons (tea) cup (160 g)
1 teaspoon baking powder (5 g)
To finish:
Half a packet of Soya Soya Oil (450 ml)
½ cup sugar (100 g)
½ teaspoon cinnamon powder
Mix the egg, milk, sugar, one cup of flour and yeast until you get a creamy dough. Add a tablespoon of flour at a time to adjust the texture of the dough, which should be soft but not liquid.
Heat the oil over low heat, when you can see some lines forming, the oil is hot, so start frying. If you have a thermometer, the indicated temperature is between 150°C and 160°C.
With two dessert spoons, the oil is hot.
With two dessert spoons, take a portion of the dough and pass it from one spoon to another, giving it a more rounded shape. Scrape the spoon to place the dough in the oil and don't stir, just let the dumpling form.
When the dumpling has formed, it will be ready to eat.
When it has risen, carefully turn it over to brown and cook evenly.
Fry slowly and, if you notice that they are browning quickly, turn down the heat a little to control the temperature.
As you fry the dumplings, place them to dry on a plate with absorbent paper or a wire rack. While they're still hot, roll them in cinnamon sugar and serve.
Tip: serve with guava or dulce de leche
