These are kind of like gluten-free doughnuts.

1 C milk
1 T sugar
1/4 t salt
1 level C tapioca flour
4 egg yolks
Oil for deep-frying
2 T powdered sugar
1 t cinnamon

In a nonstick saucepan, stir the milk over medium-high heat with the 1 T sugar and salt. When it bubbles to a boil, add all the tapioca flour and stir well. Remove from heat and beat until it forms a ball of dough.

Beat in egg yolks one at a time, mixing each one in thoroughly.

Heat a pan of oil for deep-frying to 350 F. Using a teaspoon, shape balls of dough and fry them, a few at a time, until golden.

Drain on paper towels and roll in powdered sugar and cinnamon. Enjoy them right away, while they’re hot.