1-First, mix the dry ingredients in a bowl: whisk together 2 cups (250 g) of all-purpose flour, 2 tablespoons of granulated sugar, 1 teaspoon of baking powder, and ½ teaspoon of salt until they’re fully combined. This step ensures even distribution for a smooth batter.

2-Next, in another bowl, whisk 1 cup (236 ml) of whole milk with 2 large eggs and ½ teaspoon of vanilla extract if you’re using it, creating a creamy base mixture.

3-Gradually stir the dry mix into the wet one until everything is smooth and free of lumps, adding a bit more milk if the batter seems too thick. Heat 2-3 inches of vegetable oil in a heavy-bottomed pot to 370-375°F (187-190°C), using a candy thermometer to keep things precise. Once the oil is ready, pour about ⅓ to ½ cup of batter into a measuring cup with a spout or a piping bag, then drizzle it into the hot oil in a zig-zag or circular pattern, moving steadily to form that classic shape.

4-Fry each side for around 90 seconds until it’s golden brown, then lift it out and let it drain on paper towels. Finally, dust with powdered sugar or that cinnamon sugar mix and serve it warm for the ultimate treat. This whole process takes just 15 minutes, making it perfect for any occasion.