Churros - water

Method

• In a medium sauce pan combine water and butter and 1 tbs sugar and the salt.
• Bring to boil over medium heat.
• As the mixture comes to a boil, add flour all at once and cook, stirring until the batter comes together and away from the sauce pan.
• Remove from heat and let cool for up to 3 minutes.
• Add the eggs and beat with an electric mixer until the dough well blended.
• The dough will be thick.
• Pour enough oil into a deep fryer of fairly deep frying pan at least 3 inches and heat to 350 degrees.
• Spoon dough into a pastry bag with a 1/2 in star shaped tip or if you don't have a round tip works just as well.
• When oil reaches temp, pipe out 2 or 3 inch churros right into the hot oil (leaving plenty of room between each churro to evenly cook.
• Fry approximately 4 minutes or till just golden brown on both sides.
• Remove from oil and drain on paper towel, then roll in cinnamon and sugar topping.
• For best results, serve as soon as possible.