Mexican Churros - water

Method

• 1. Heat water, butter and salt in a large saucepan till butter melts.
• 2. Add 2 T sugar and bring to a boil.
• 3. Add 2cups flour and stir till it forms a ball and it removes from the sides of the pan. Stir an additional 30 seconds then remove from heat.
• 4. Place mixture in the bowl of a mixer with a paddle and mix in eggs one at a time until incorporated before adding the next egg.
• 5. Place mixture in a pastry bag with a wide star tip. In another saucepan, heat canola oil to 375 degrees. Pipe batter into oil in 3" segments, cutting with a knife after each segment. Do not crowd the oil. 5 or 6 at a time maximum.
• 6. As the churros turn deep golden, remove them to drain on paper towels.
• 7. Combine sugar and cinnamon. Toss the churros with the cinnamon sugar.