Mexican Churros

INGREDIENTS:

1 tsp ground cinnamon

6 tbsp sugar

1 cup water

1/4 cup butter

1/4 teaspoon salt

1 cup flour

2 large eggs

Vegetable oil for frying

INSTRUCTIONS:

In a small bowl, combine ground cinnamon with 4 tablespoons sugar. Place cinnamon mixture aside.

Combine water, butter, salt and 2 tablespoons of sugar in a medium saucepan and bring to a boil. Remove from heat. Using a wooden spoon, stir in the flour until the mixture forms a ball.

Using an electric mixer on high speed, beat in eggs, until dough is smooth.

Spoon dough into a pastry bag fitted with a large star tip. Pipe 3”x 1″ strips onto a baking sheet lined with parchment paper. Alternatively, use a knife or scissors to cut the dough.

Fill a deep saucepot with vegetable oil, approximately 3/4 full. Heat oil to a temperature of 300-350F. Using a spoon, place the dough into the oil. Cook for about 2 to 3 minutes or until deep golden brown on each side. Remove churros from the oil using a slotted spoon and let the excess oil drip.

Toss churros in cinnamon mixture immediately after frying. Coat evenly. Repeat until all dough is used. Serve warm.

Makes approximately 3 dozen churros.