Mix the milk, butter and salt in a pot and put it on the stove. Once they come to a boil, reduce the heat and add the flour. Stir well so that you get a thick dough that begins to separate from the walls of the pot and forms a ball.
Pull it from the heat, allow it to cool for about a minute and add the eggs one at a time, stirring until the mixture completely absorbs them. Preheat a large amount of oil (min. 1 1/2″ (4 cm) deep). Place the dough in an icing piping syringe syringe and squeeze out 4″ (10 cm) strips directly into the heated oil.
Fry until golden, turning them occasionally. Remove with a slotted spoon and drain the oil on paper towels or a cooking grid. Sprinkle them with cinnamon mixed with sugar.