It's the grandmother of beignets and a distant cousin of zeppole.
In a large bowl, whisk together the eggs, sugar, milk, and vanilla bean paste until well combined and smooth. In a separate bowl, combine the flour, salt, baking powder, nutmeg, and cinnamon. Gently fold the dry mixture into the wet mixture with a silicone spatula until you have a thick, smooth batter. Cover the bowl and refrigerate for at least 1 hour and up to 24 hours.
For the cinnamon sugarUsing a #30 cookie scoop or 2 large spoons, carefully drop a few balls of batter into the hot oil, being careful not to crowd the pot—the balls will puff up as the batter cooks. Fry for 3 to 4 minutes, then flip the puff puff and fry for another 3 minutes. They should be evenly and deeply golden brown, smooth, and light.Remove the puff puff from the oil and immediately toss with cinnamon sugar. Serve right away.by Kwame Onwuachi with Joshua David Stein.
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