They are made using bread that is a day or two old, and it was a fine art to casually leave enough bread around ready for Sunday morning, when he could be gently persuaded to make them.
There are as many recipes out there as people making them, some of them use syrup instead of the final coating in sugar, but this is the way I like them and I've eaten them all my life.
Thinking about it, I'd say I've only ever had them at home.
* Gluten-Free baguette, one or two days old
* 125ml milk (I used soya) & 2 tbsp of sugar, mixed
* Gluten free flour
* 1 beaten Egg mixed with a couple of tbsp of milk
* Oil to deep fry it. I use a mix of olive and sunflower oil and a small pan
* Mix of sugar (3tbsp) and ground cinamon (1 tsp)
* Dip them in the milk&sugar mix, turning around and making sure they are well soaked. If your bread is really hard, you might need to keep it in there a bit longer.
* Coat them in the GF flour both sides
* Coat them in the egg mixture
* Deep fry until a golden brown colour. The oil should be on medium heat, too hot and they'll burn, too cold and they'll absorb too much oil
* Coat them in the sugar and cinamon mixture while still warm