Trim: Carefully cut the crusts off all the bread slices. You only want the soft white centers.

Discard: Save the crusts for breadcrumbs or discard them.

Combine: Place the white bread in a bowl and pour the milk over it.

Knead: Mash and knead the mixture by hand for 1–2 minutes until it transforms into a smooth, elastic dough ball.

Roll: Pinch off marble-sized pieces of dough.

Smooth: Roll them between your palms until they are perfectly round and free of cracks.

Start: Place the dough balls into a pot of oil just as it begins to heat up. Do not wait for the oil to reach full temperature.

Fry: Cook for 3–5 minutes, stirring occasionally, until they are a deep, uniform golden brown.

Dip: Using a slotted spoon, move the hot bites immediately from the oil into the cold simple syrup.

Absorb: Let them sit in the syrup for 30–40 seconds to allow the centers to soak up the sweetness.

Plate: Remove from the syrup and sprinkle with crushed pistachios or cinnamon while still warm.