- In a saucepan, heat the milk, butter, salt, and sugar until the sugar dissolves and the butter is melted.
- Bring to a rapid boil, then remove from the heat. Add the flour all at once and beat in vigorously with a wooden spoon.
- Set the pan over medium heat and beat the mixture for 2–3 minutes, until the mixture pulls away from the sides of the pan.
- Turn the mixture into a stainless-steel bowl and cool slightly.
- Add the eggs in 3 stages, beating well between additions.
- Place the dough in a piping bag fitted with a large star tip.
The doughnuts may be finished in either of two ways:
- Pipe the mixture directly into a deep fryer heated to 340°F(170°C), cutting off the dough in 3-in. (7–8 cm) pieces using a knife dipped in the hot fat. Fry until puffed and golden. Drain on kitchen paper.
- Pipe 2-in. (5 cm) circles onto parchment paper. (To make uniform shapes, mark 2-in./5 cm circles on the paper by tracing around a 2-in./5 cm cutter with a pencil. Turn the paper over and use the outlines as a guide.) Freeze. Fry the frozen units as in method 1.
see for presentation suggestions.