1-Set up your workspace: by preparing a drip station with paper towels to catch any excess oil.

2-Whisk the 2 eggs in a bowl, then blend in the 2 teaspoons granulated sugar (11g) and 1 cup milk (240ml) until smooth.

3-Sift in the 1 cup all-purpose flour (131g) and ¼ teaspoon kosher salt, whisking everything together until the batter looks like whipping cream, and don’t forget to stir in that dash of vanilla for extra flavor.

4-Heat the 2 cups cooking oil (480ml) in a deep pot to around 375°F (190°C).

5-Dip a pre-heated metal rosette mold into the hot oil for a few seconds, then carefully coat it in the batter without letting it drip too much.

6-Plunge the coated mold back into the hot oil; the batter will form a thin, delicate cookie that fries up in just 2-4 seconds per side until it’s golden brown.

7-Use tongs to remove it, drain on paper towels, and dust immediately with the cinnamon sugar mixture made from ½ cup granulated sugar and ½ teaspoon ground cinnamon.

8-Repeat the process for the rest of the batter, adjusting the oil temperature as needed to keep things consistent aim for about 45 cookies in total.