For the dough, boil the water with salt. The previously sifted flour at once into the boiling liquid form. Stir vigorously. A paste-like amount is formed, which should easily detach from the pot wall. Cool.
Then heat the oil to 180 degrees. Put the dough in a pastry syringe with a stent nozzle and squirt it into the hot fat like a snail, i.e. in a spiral shape. When the bottom is brown, turn the spiral to the other side. Lift out, cut into pieces about 10 cm long, sprinkle with sugar and bring to the table warm.
Unfortunately, since the dough is quite firm, it cannot be used with a piping bag, which is guaranteed to burst when the dough is squeezed out.