Oil for frying
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
1/4 cup sugar
1/4 teaspoon ground cinnamon (optional)
Heat the oil in a fryer or fying pan
Combine water, butter and salt in a sauce pan and bring to a boil, stir in siftet flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute, remove from heat. Beat inn the eggs one by one and continue beating until smooth soft mixture.
Spoon mixture into cake decorators’ tube with large star tip, Squeeze 4-inch strips of dough into hot oil.
Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels.
Make a sugar and cinnamon mix and roll the churros in sugar or dump the sugar on the pile of churros, like the pros.
Note: Churros in Spain are made without cinnamon mixed with the sugar, but the cinnamon adds an extra nice flavor.
Chocolate for Churro Dunking
4oz dark chocolate, chopped
1 cup cream
Give the cream a quick boil and take it of the heat, add the chocolate and let it melt in the warm cream stirring until smooth.