Ingredients For 60 fritters: 250 ml. milk 150 g. butter 200 g. loose flour 15 g. sugar 6 eggs Extra virgin olive oil (for frying the fritters) Sugar for coating (to taste) Necessary tools: Piping bag Preparation time: 45 minutes Difficulty: Medium Instructions In a saucepan, mix the milk and butter and bring to the boil on medium heat. When the mixture boils, take the pan off the heat and add the flour and sugar (mixed previously in a bowl). Stir vigorously with a wooden spoon until the dough forms a ball and comes away from the sides of the pan. Remove the dough from the pan and place it in a large bowl. Let it cool slightly (about 5 minutes). Once the dough is tempered, add the eggs one by one, making sure each one is thoroughly mixed in before adding the next. Stir well after each egg for an even, smooth dough with a fluffy texture. Then put the dough into a piping bag with a wide nozzle. Heat abundant oil in a deep frying pan or in the fryer to around 180ºC. Using the piping bag, form small balls of dough (approximately 10 grammes each) directly in the hot oil. Do it in small batches to prevent the oil from cooling. Fry the fritters until golden brown on all sides, turning them occasionally to ensure even cooking. Once fried, remove the fritters from the oil with a slotted spoon and place them on absorbent paper to remove the excess oil. And coat them with plenty of sugar while they're still hot. Presenting the dish and recommended dressings Serve the fritters hot or lukewarm. Accompany them with a cup of melted chocolate, a glass of sweet wine or simply enjoy them alone. For a more elaborate presentation, arrange them on a tray decorated with icing sugar or accompany them with pastry cream. Other related recipes Catalan cream Panellets Bunyols de l’Empordà